What is gremolata butter?
There are 3 ways to make Gremolata Butter. They are basically the same except some people add either garlic or shallots and some omit both completely. Here is the recipe:
3 tablespoons Italian parsley
Salt & pepper to taste 6 tablespoons butter, unsalted, room temperature
1 tablespoon finely-minced shallot or garlic or both or omit both
3 tablespoons black pepper, cracked coarsely
For the Gremolata butter finely chop parsley and mince shallot finely as well. In a bowl, mix the two and then add in softened butter and blend thoroughly.
You can make the Gremolata butter ahead of time and even double the quantity, freezing it in batches.
One of the best ways to present it is to scoop the soft butter into a piece of aluminum foil, wrap into a cylinder and freeze for easy slicing later.
Gremolata is a chopped herb condiment typically made of garlic, flat leaf (Italian) parsley, and lemon zest. It is a traditional accompaniment to the Italian braised veal shank dish called Ossobuco alla milanese. It is a common accompaniment to veal, but because of the citrus element in gremolata, it makes it an excellent addition to seafood dishes.
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I do not know what you mean by raw butter: no butter is cooked. If you mean unsalted butter, it will likely go bad more quickly because salt is a preservative. But typically, all butter lasts longer in a french butter dish (also known as a butter bell -- it has a section for water, and a section for the butter).
The noun 'butter' is a mass (non-count) noun, a word for a substance. Multiples are expressed as some butter, more butter, sticks of butter, tablespoons of butter, etc. The plural form is reserved for 'types of' or 'kinds of' butters, for example: They sell a selection of butters, like sesame butter, almond butter, and cocoa butter.