Persillade () is a sauce or seasoning mixture of
parsley (french: persil) chopped together with seasonings including garlic, herbs, oil, and vinegar.
In its simplest form, just parsley and garlic, it is a common ingredient in many dishes, part of a sauté cook's ''
mise en place
''Mise en place'' () is a French culinary phrase which means "putting in place" or "gather". It refers to the setup required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients (e.g., ...
''. If added early in cooking, it becomes mellow, but when it is added at the end of cooking or as a
garnish, it provides a garlicky jolt. It is extensively used in
French and French-influenced cuisines, as well as in
Cajun
The Cajuns (; French: ''les Cadjins'' or ''les Cadiens'' ), also known as Louisiana ''Acadians'' (French: ''les Acadiens''), are a Louisiana French ethnicity mainly found in the U.S. state of Louisiana.
While Cajuns are usually described as ...
,
Louisiana Creole
Louisiana Creole ( lou, Kréyòl Lalwizyàn, links=no) is a French-based creole language spoken by fewer than 10,000 people, mostly in the state of Louisiana. It is spoken today by people who may racially identify as White, Black, mixed, and N ...
, and
Québécois cuisines.
A classic French and
Quebec
Quebec ( ; )According to the Canadian government, ''Québec'' (with the acute accent) is the official name in Canadian French and ''Quebec'' (without the accent) is the province's official name in Canadian English is one of the thirtee ...
bistro
A bistro or bistrot , is, in its original Parisian incarnation, a small restaurant, serving moderately priced simple meals in a modest setting. Bistros are defined mostly by the foods they serve. French home-style cooking, and slow-cooked foods ...
dish is ''pommes persillade'', cubed potatoes fried in a small amount of oil, with persillade added at the end of the cooking, and can sometimes be combined with Quebec ''
poutine
Poutine () is a dish of french fries and cheese curds topped with a brown gravy. It emerged in Quebec, in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain and there are several competing claims regarding it ...
''to produce a hybrid dish called ''poutine persillade''. Persillade is also popular in
Louisiana
Louisiana , group=pronunciation (French: ''La Louisiane'') is a state in the Deep South and South Central regions of the United States. It is the 20th-smallest by area and the 25th most populous of the 50 U.S. states. Louisiana is borde ...
;
chef
Austin Leslie
Austin Leslie (July 2, 1934 – September 29, 2005) was an internationally famous New Orleans, Louisiana, chef whose work defined ' Creole Soul'. He died in Atlanta, Georgia, at the age of 71 after having been evacuated from New Orleans; he ...
's signature dish was
fried chicken with persillade.
Variations
There are many variations, either adding other ingredients or substituting other herbs, such as
bay leaf,
oregano,
basil
Basil (, ; ''Ocimum basilicum'' , also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" refers to the variety also k ...
, or
tarragon
Tarragon (''Artemisia dracunculus''), also known as estragon, is a species of perennial herb in the family Asteraceae. It is widespread in the wild across much of Eurasia and North America and is cultivated for culinary and medicinal purposes ...
, for the parsley. Combined with
bread crumbs
Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thicken ...
, it is used as crust for roasted veal or lamb chops. The addition of
lemon
The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China.
The tree's ellipsoidal yellow fruit is used for culin ...
zest
Zest may refer to:
Common usage
* Zest (ingredient), the outer peel of a citrus fruit
** Zester, a tool for preparing zest
** Twist (cocktail garnish), a piece of zest
* Zest (positive psychology), a component of character
Brands
* Zest (brand ...
creates ''
gremolata
Gremolata () or gremolada (, ) is a green sauce made of chopped parsley, lemon zest, and garlic. It is the standard accompaniment to the Milanese braised veal shank dish ''ossobuco alla milanese''.
Ingredients
''Gremolata'' usually include ...
'', a traditional garnish for braised lamb shanks.
Anchovy
An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water.
More than 140 species are placed in 1 ...
is a common addition in
Provençal cooking.
Olive Tree. ''Tomatoes Provençal and Anchovy Persillade.''
/ref> A small amount of olive oil is often added to persillade to make it easier to use.
See also
* Gremolata
Gremolata () or gremolada (, ) is a green sauce made of chopped parsley, lemon zest, and garlic. It is the standard accompaniment to the Milanese braised veal shank dish ''ossobuco alla milanese''.
Ingredients
''Gremolata'' usually include ...
* Chimichurri
Chimichurri () is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. Found in Argentinian, Nicaraguan and Uruguayan cuisines,Joyce GoldsteinThe mysterious origins of chimichurri ''San Francisc ...
* Green sauce
Green sauce or greensauce is a family of cold, uncooked sauces based on chopped herbs, including the Spanish and Italian ''salsa verde'', the French ''sauce verte'', the German ''Grüne Soße'' or ''Frankfurter Grie Soß'' (Frankfurt dialect) ...
* List of garlic dishes
This is a list of garlic dishes, comprising dishes and foods that use garlic as a main ingredient. Garlic is a species in the onion genus, ''Allium''. Its close relatives include the onion, shallot, leek, chive, and '' Chinese onion''. Garlic i ...
* Pesto
Pesto () is a sauce that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), a ...
* Pistou
Pistou ( Provençal: ''pisto'' (classical) or ''pistou'' (Mistralian), ), or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil. It is somewhat similar to the Ligurian sauce pesto, although it lacks ...
References
External links
Jacques Pepin's recipe for Roe and Liver Persillade
Jean-Pierre Xiradakis' reflections on his grandmother's Sanguette Persillade
{{Allium
French cuisine
Louisiana cuisine
Cuisine of Quebec
Herb and spice mixtures
Garlic dishes
Sauces
Anchovy dishes