Want to know a secret? I don’t like recipes! There I finally said it! They tend to get in the way of real life cooking and prevent people from attempting a dish because of either a missing ingredient or daunting culinary task. I bring this up because even though I don’t particularly love following recipes to a T I DO LOVE making my life easier by preparing certain things ahead of time that can be used not in just one recipe but a variety of recipes.
Gremolata Butter. Now that is music to my ears. Have you heard of it? Yes, probably so. Have you made it? No, probably not. Why? Because you probably never realized how many uses it has and how easy it is to make. If you knew how amazing it was, how easy and how useful then you wouldn’t be reading this post right now you would be in the kitchen churning up some butter! Kidding- don’t stop reading this post! STAY WITH ME!
The definition of gremolata is a “chopped herb condiment classically made of lemon zest, garlic, and parsley.” So Gremolata Butter is basically butter that is softened and then loaded down with accompanying herbs and garlic. However, butter takes to just about anything you throw its way and lends itself nicely to additions like honey, pecan (not pecan butter but butter with bits of pecans) bits of chopped jalapeno’s ( I use Panola Pepper Sweet and Spicy) and even blueberries! If stored the butter can last you up to 2-3 days in the refrigerator or longer if frozen. This brings me to the point I was trying to make earlier. Gremolata Butter is a great way to cut down on preparation and add a extra level of flavor. For instance, you are cooking pasta and instead of making a sauce, just leave a little bit of that pasta water in the pot and toss in a few slices of the Gremolata Butter- Bam! You have a yummy buttery herb pasta dish. Want to add a little something to the store-bought french bread- slather on the Gremolata Butter and call it a day! Use to top grilled steaks, melt to use in beer bread, or use as a sauting agent for your onions and veggies. The ideas are endless!
For my Gremolata Butter version I chose to use shallots (which some omit) and add in a variety of herbs instead of the standard parsley. I love my version because it has a ton of flavor from the shallots, lemon juice and pepper and a great level of freshness and Italian feel with the thyme, oregano, basil, parsley and sage.
“I don’t like food that’s too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I’d buy a painting.” – Andy Rooney
- 1 1 /2 sticks butter room temperature
- ⅓ cup plus 2 TBSP of chopped herbs: parsley, thyme, oregano, sage and basil
- ¾ tsp salt
- ¾ tsp pepper
- 1 tablespoon lemon zest plus 1 tbsp juice
- 3 tsp minced shallots
- In stand mixer bowl fitted with a paddle attachment and or a large bowl using a spatula, mix all ingredients together. Spoon the butter onto parchment or plastic wrap and roll into log. Store in refrigerator for up to 2-3 days and or for best results freeze the log of butter in foil to slice as needed.
Love gramolata and use it in many recipes, like breadcreamb, veggies, and of course in butter. I will add some shallots next time.
True! I have made herb-infused butters but not gremolata. I will remedy that. Have a delicious visit with your mother.
Best,
Bonnie
if you like infused herb butters than this is basically just that with a few extra flavors and texture added in!
I keep herb butter in my freezer all the time. It is especially nice to use during the winter when the herb gardens are buried in feet of snow.
Karen I always wish that I would have said things in the post that you always seem to say in your comments. You have such a great way with words and sharing! I love hearing from you
What a gorgeous compound butter! I bet it would be great on corn on the cob!
Jessica girl.. any food at this point is music to my ears LOL. But I love this. I love compound butter.. must make.
I know Kay! I am so glad to be hearing from you. Are you able to eat better now? If I lived close by you bet you would have some meals to enjoy:)
That sounds so good, I want to put it on everything!
What a lovely compound butter and I really think the crunch of a shallot adds a lot to the butter. Your butter has many possible uses.
Sam
That is my favorite part about the shallots- the extra crunch. I am a texture freak always wanting to pair the right textures with the right dishes and this butter makes that super doable
Delicious!With all those flavorful herbs! Would love to spread it and top it with almost anything and everything.
Herbed compound butters are just so delicious!
Thanks Kiran!
Love it! So easy to make it! I’m totally agree with Mr Rooney 😉
I know me too! Its about the food not the look!
I would probably be tempted to just eat this butter. And happily so. Love the herbal infusion!
and the butter looks attractive too, much better then the regular boring butter. =D
I can imagine making this and since you mentioned some uses, I got a few ideas that I would like to try.
Thanks so much for sharing this!
I made herbed butter the other day and just loved it – of course it was melted on top of a beautiful steak – haha — love this non-recipe and must give it a go! Yum – beautiful photos too. Have a great weekend!
Oh its always best over a steak right girl! Hope you are having a wonderful summer with your family
I think that we all get weary of following recipes, but love finding the inspiration from sharing our blogs. I love compound butters, and your gremolata version is gorgeous.
I always wanted to try this! Good bread and this herb infused butter will make me very happy! Not to mention, it’s so pretty… <3
I’ve tried making herb butter before, it goes very nice with steak and bread. Have a nice weekend!
i hv heard of herbs butter but nvr really got to read how it’s being done. now that’s easy and the few ideas you mentioned sounds wonderful!
Lena it is so great. You really must try it and you can always freeze the leftovers
This looks delicious! We don’t eat dairy but I think I can use Earth Balance and still do this! I think I have the majority of the herbs in our herb garden!!
These compound butters are TDF, may have to make one for our steak tonight.
Wow, this looks fabulous. What a great idea!
I’m with you – I think the more we cook the more we “go it alone” although I LOVE your herb gremolata butter! I would put that on everything!
mary
Wow, this is the best idea I’ve read in months, Jessica! I love gremolata, it’s integral to my cooking, yet never have I thought of putting it into a butter state. Brilliant! I’ve just returned from Italy for two weeks and just now catching up with you and my blog faves. Hope you’ve been having a great summer!!!!
xo
Roz
Aww! Thanks Roz! So glad you like it. I just love using them and having the butter at my disposal any night I need it. You should give it a go. Hope your trip was as fabulous as you are!
Oh my – this is my kind of butter! I have an addiction to a great condiment and yours is just that. Pinning now!
Love it! So easy to make it! Your butter looks really great 🙂