 Oysters persillade | |
| Type | Sauce |
|---|---|
| Main ingredients | Parsley |
| Ingredients generally used | Garlic, herbs, oil, and vinegar |
| Variations | Bay leaf,oregano,basil, ortarragon |
| Similar dishes | Chimichurri |
Persillade (French pronunciation:[pɛʁsijad]) is a sauce or seasoning mixture ofparsley (French:persil) chopped together with seasonings including garlic, herbs, oil, and vinegar.[1]
In its simplest form, just parsley and garlic, it is a common ingredient in many dishes, part of asauté cook'smise en place. If added early in cooking, it becomes mellow, but when it is added at the end of cooking or as agarnish,[2] it provides a garlicky jolt. It is extensively used inFrench and French-influenced cuisines, as well as inCajun,Louisiana Creole, andQuébécois cuisines.
A classic French andQuebecbistro dish ispommes persillade, cubed potatoes fried in a small amount of oil, with persillade added at the end of the cooking,[3][4] and can sometimes be combined with Quebecpoutineto produce a hybrid dish calledpoutine persillade. Persillade is also popular inLouisiana;New Orleans chefAustin Leslie's signature dish wasfried chicken with persillade.
There are many variations, either adding other ingredients or substituting other herbs, such asbay leaf,oregano,basil, ortarragon, for the parsley. Combined withbread crumbs, it is used as crust for roasted veal or lamb chops. The addition oflemonzest createsgremolata, a traditional garnish for braised lamb shanks.Anchovy is a common addition inProvençal cooking.[5] A small amount ofolive oil is often added to persillade to make it easier to use.[citation needed]
