Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
July 5, 2022
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Mixed Mayonnaise for Grilled Fish or Chicken
Salsa Gremolada
Region: Italy
Category: Basic Recipes and Sauces
Season: Any
Difficulty: Medium Difficulty

Mayonnaise is rarely associated with Italian cuisine by Americans.  In fact, the Italians use mayonnaise a lot in everything from panini, little sandwiches, to this salsa gremolada, which is a perfectly fine accompaniment to grilled fish, as long as you use it in moderation.  Make sure the parsley is completely dry before you chop it. 

[photo: Dennis M. Gottlieb, in Clifford A. Wright, Grill Italian]

Yield: Makes 1 1/2 cups
Preparation Time: 5 minutes

1 1/2 cups homemade mayonnaise

2 tablespoons very finely chopped fresh parsley

3 sweet gherkins, dried and finely chopped

1 tablespoon finely chopped capers

1 scallion, white part only, very finely chopped

1 teaspoon mustard

1 teaspoon anchovy paste

1. Prepare the fresh mayonnaise, if using.

2. Whisk in the parsley, gherkins, capers, scallion, mustard, and anchovy paste.  Taste and correct for salt and pepper.

Variation: 

Note: 

Posted: 12/11/2006

Needed Recipes:

Mayonnaise



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Clifford Wright is a versatile fellow. He won the James Beard Foundation’s top cookbook award a couple of years ago for his historical opus, “A Mediterranean Feast.” But he also wrote one of my favorite quick cookbooks, “Cucina Rapida.”  In his newest book [Real Stew], Wright calls upon his scholarly credentials and his practical side to produce a collection of classic stews from around the world. The introductory notes for each of the 300 stews reflect Wright’s knowledge of history and world cuisines. But the recipes themselves — from Nantucket Scallop Stew to French Cassoulet to Kenyan Chicken and Coconut Stew — are straightforward and appealing.
- Margaret King, San Diego Union-Tribune


Real Stew is an extraordinary cookbook!  Clifford Wright has brought 300 classic one-pot meals from all around the world home to our kitchens.  His stews are hearty and delicious– my whole family loves them, and your will too.
- Mark Strausman, chef/owner of Campagna restaurant and author of The Campagna Table

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© 1999-2022 Clifford A. Wright