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Dijon Gremolata Sauce
  1. Rinse the fresh parsley and remove the longer part of the stems. Let the trimmed leaves air dry thoroughly, if possible. Once they are completely dry, you can chop the whole batch in the food processor without it turning to mush. If you don’t have time to let them dry, then chop just the amount you need by hand.
  2. Put all the ingredients in a blender or in the food processor. Note that the texture will be slightly more coarse in the food processor. For a smoother texture, use the small cup of a blender.
  3. Mix well and then refrigerate until ready to use. Sauce will keep for about a week.
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