Best 2 Mixed Herb Gremolata Recipes

**Mixed Herb Gremolata: A Versatile Condiment to Elevate Your Dishes**

Mixed herb gremolata is a vibrant and aromatic condiment that adds a burst of flavor and freshness to a wide range of dishes. Originating from the culinary traditions of Northern Italy, this versatile herb mixture is typically made with a combination of finely chopped parsley, garlic, and lemon zest. However, variations of gremolata can incorporate a variety of other herbs, such as basil, rosemary, thyme, or sage, creating unique flavor profiles that complement different cuisines and dishes.

In this article, we present a collection of mixed herb gremolata recipes that showcase the versatility of this condiment. From the classic Italian gremolata to variations inspired by different culinary traditions, these recipes offer a range of flavor combinations and textures to enhance your favorite meals. Whether you're looking to add a zesty kick to grilled meats, brighten up a pasta dish, or create a flavorful topping for roasted vegetables, our mixed herb gremolata recipes have you covered. Discover how this simple yet sophisticated condiment can transform your everyday dishes into culinary delights.

Check out the recipes below so you can choose the best recipe for yourself!

CABERNET-BRAISED SHORT RIBS WITH GORGONZOLA POLENTA AND MIXED-HERB GREMOLATA

Cabernet-Braised Short Ribs with Gorgonzola Polenta and Mixed-Herb Gremolata image

The ribs should be seasoned and chilled overnight before cooking. WHAT TO DRINK: Stick with Cabernet and try a selection. Two we love are the rich, ripe 2005 Blend No. 815 from Joel Gott(Sonoma, $17) and the 2004 Cabernet from Columbia Winery with black cherry flavors and a velvety texture(Washington, $15).

Provided by Jill Silverman Hough

Categories Herb Blue Cheese Beef Rib Cornmeal Red Wine Winter Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

8 to 9 pounds meaty beef short ribs
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 tablespoon coarse kosher salt
1 tablespoon freshly ground black pepper
1/4 cup (about) vegetable oil
2 750-ml bottles Cabernet Sauvignon
2 tablespoons (1/4 stick) butter, room temperature
2 teaspoons all purpose flour
Gorgonzola Polenta
Mixed-Herb Gremolata

Steps:

Planning tip:
With its various elements, this dish lends itself well to team cooking. Seasoning the meat ahead, making the gremolata, browning the ribs, and deglazing the pan are separate steps that allow everyone to take turns. But if you'd prefer to work ahead, the short ribs will taste just as good a day later. Either way, you're golden.
Arrange ribs in single layer in 15x10x2-inch glass baking dish. Mix rosemary, thyme, salt, and pepper in small bowl; sprinkle all over ribs. Cover and refrigerate overnight. Let stand at room temperature 1 hour before continuing.
Preheat oven to 375°F. Heat 2 tablespoons oil in heavy wide ovenproof pot over medium-high heat. Working in batches, add ribs to pot and cook until browned on all sides, about 8 minutes per batch, adding more oil to pot by tablespoonfuls as needed. Transfer ribs to large bowl. Pour off drippings from pot; discard. Add wine to pot and bring to simmer, scraping up any browned bits. Return ribs and any accumulated juices to pot; bring to boil. Cover; transfer to oven and braise until meat is very tender and almost falling off bones, about 2 hours. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled.
Bring to simmer before continuing. Using slotted spoon, transfer ribs to large bowl; cover tightly to keep warm. Skim any fat from top of braising liquid. Boil liquid until reduced to 2 generous cups, about 20 minutes. Mix 2 tablespoons butter and 2 tablespoons flour with fork in small bowl until well blended. Whisk butter mixture into reduced braising liquid. Whisk over medium-high heat until sauce thickens very slightly, about 2 minutes.
Divide Gorgonzola Polenta among plates. Top with ribs and sauce. Sprinkle with Mixed-Herb Gremolata and serve.

MIXED-HERB GREMOLATA

Mixed-Herb Gremolata image

Provided by Jill Silverman Hough

Categories Condiment/Spread Herb Low Fat Vegetarian Low Cal Lemon Healthy Low Cholesterol Bon Appétit

Yield Makes about 1/2 cup

Number Of Ingredients 5

Ingredients

1/4 cup finely chopped fresh Italian parsley
3 tablespoons finely grated lemon peel
2 garlic cloves, minced
1 1/2 tablespoons finely chopped fresh rosemary
1 1/2 tablespoons finely chopped fresh thyme

Steps:

Mix all ingredients in small bowl. DO AHEAD: Can be made 1 day ahead. Chill.

Tips:

Use fresh herbs whenever possible. Fresh herbs have a more intense flavor than dried herbs and will add more vibrancy to your gremolata.
Choose herbs that complement each other well. Some classic combinations include parsley, sage, and rosemary; basil, oregano, and thyme; or chives, tarragon, and dill.
Finely chop the herbs. This will help them distribute evenly throughout the gremolata and make it easier to sprinkle over your food.
Grate the lemon zest finely. This will release the oils from the lemon zest and add a bright, citrusy flavor to the gremolata.
Add a little garlic for extra flavor. Garlic is a great way to add a savory, umami flavor to the gremolata.
Use a good quality olive oil. The olive oil will help to bind the ingredients together and add a rich, nutty flavor.
Season the gremolata to taste. Add salt and pepper to taste until the gremolata is flavorful and balanced.

Conclusion:

Mixed herb gremolata is a versatile condiment that can be used to add flavor to a variety of dishes. It is quick and easy to make, and it can be tailored to your own personal preferences. Whether you use it to brighten up a simple pasta dish, add a savory touch to grilled meats, or sprinkle it over roasted vegetables, mixed herb gremolata is sure to please.