Gremolata of Egg, Parsley, Anchovy & Lemon
This isn’t exactly a Gremolata but I didn’t know what else to call it. It’s very close and extremely easy to make. I love it, it really perks up a meal. Use it with almost any deep-fried, sautéed or poached fish. It’s lemony freshness can give many dishes a real lift, it would be great with barbecued meats, pork, lamb chops or Italian sausages.
These are 4 ingredients I seem to always have in my fridge. It has another advantage and that’s your waist line, unlike most mayonnaise based sauces it’s- really low in calories and delivers fantastically on flavor.