French Persillade
French Persillade - kvalifood.com
Persillade is a French finishing condiment of finely chopped parsley and garlic. In its purest form, it is just these two ingredients hand-chopped together. Dressed with olive oil and vinegar, it becomes a versatile sauce for grilled meats, roasted potatoes, and fish.
Makes about 1/2 cup - enough for 4 servings as a condiment
Ingredients
Core persillade
- 1 bunch flat-leaf parsley, leaves only (~60 g)
- 3 cloves garlic (15 g)
For a dressed sauce version (optional)
- 60 ml extra-virgin olive oil
- 15 ml red wine vinegar (or lemon juice)
- 1/4 tsp fine salt
- Freshly ground black pepper
Directions
- Strip parsley leaves from stems. Discard stems. Wash and dry the leaves thoroughly.
- Coarsely chop the garlic, then add the parsley leaves on top. Chop both together until finely minced and well combined. A mezzaluna or large chef’s knife works best - the goal is a fine, even mince, not a paste.
- If making the base form: Use as-is. Stir into dishes during the last minutes of cooking for a strong herbal punch, or add earlier for a mellower flavor.
- If making a dressed sauce: Transfer the chopped parsley-garlic mixture to a bowl. Add olive oil, vinegar or lemon juice, salt, and pepper. Stir to combine. Let sit 15-30 minutes at room temperature before serving to let flavors meld.
- Serve as a condiment alongside grilled meats, roasted potatoes, fish, or vegetables. Also works stirred into soups, stews, or over steamed shellfish.
Notes
- Garlic intensity: 3 cloves per bunch of parsley (ratio ~0.25) gives a balanced garlic presence. Use 2 cloves for milder, 4-5 for more assertive.
- Fat choice: Olive oil is the standard for a cold/room-temperature sauce. For a warm version, melt butter and stir the base persillade into it just before serving.
- Acid choice: Red wine vinegar gives a sharper, more traditional French flavor. Lemon juice is brighter and works better with fish. Either is correct.
- Storage: The dressed version keeps in a sealed container in the fridge for 3-5 days. The base form (no oil) is best used immediately as it dries out quickly.
- Variations: Add lemon zest to make gremolata. Add breadcrumbs for a roast crust. Add anchovy for a Provencal twist. Add chives for a more herbaceous sauce.
- Classic uses: Pommes persillade (fried cubed potatoes with persillade added at the end), lamb chop crust (mixed with breadcrumbs), stirred into stews and casseroles.
See Also
May 6, 2021
Béchamel Sauce
Béchamel Sauce - kvalifood.com
Béchamel is one of the five French mother sauces (alongside velouté, espagnole, …
read more
November 23, 2019
Sauce Bordelaise
Sauce Bordelaise - kvalifood.com
Sauce Bordelaise is a classical French brown sauce from the Bordeaux region, …
read more
February 12, 2013
Aioli (Traditional Provencal Garlic Emulsion)
Aioli (Traditional Provencal Garlic Emulsion) - kvalifood.com
Aioli is a Provencal garlic and olive oil emulsion. The …
read more
September 10, 2010
Bearnaise Sauce
Bearnaise Sauce - kvalifood.com
Bearnaise is a warm emulsified butter sauce from the hollandaise family, flavored with a …
read more
February 15, 2021
Beurre Blanc (White Butter Sauce)
Beurre Blanc (White Butter Sauce) - kvalifood.com
Beurre blanc (“white butter”) is a warm emulsified butter …
read more