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Le Chaudron recipe
Sauce gremolata
Gremolata
⏱ 15 minServes 6Easy80 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1bunch of flat-leaf parsley
2lemons, zested
3 clovesgarlic
6 tbspolive oil
1 pinchfleur de sel (flaky sea salt)
- 1 bunch of flat-leaf parsley
- 2 lemons, zested
- 3 cloves garlic
- 6 tbsp olive oil
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Wash, pick and dry the parsley.
- Chop very finely.
- Zest the lemons, avoiding the pith, and chop finely.
- Mince the garlic as finely as possible.
- Mix the parsley, zest and garlic with the olive oil.
- Add a pinch of fleur de sel; serve on osso buco, fish or roasted vegetables.
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