French Persillade

May 21, 2025

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.