 Oysters persillade | |
| Type | Sauce |
|---|---|
| Main ingredients | Parsley |
| Ingredients generally used | Garlic, herbs, oil, and vinegar |
| Variations | Bay leaf, oregano, basil, or tarragon |
| Similar dishes | Chimichurri |
Persillade (French pronunciation: [pɛʁsijad]) is a sauce or seasoning mixture of parsley (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 a sauté cook's mise en place. If added early in cooking, it becomes mellow, but when it is added at the end of cooking or as a garnish,[2] it provides a garlicky jolt. It is extensively used in French and French-influenced cuisines, as well as in Cajun, Louisiana Creole, and Québécois cuisines.
A classic French and Quebec bistro dish is pommes 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 Quebec poutine to produce a hybrid dish called poutine persillade. Persillade is also popular in Louisiana; New Orleans chef Austin Leslie's signature dish was fried chicken with persillade.
- ^ Le Petit Robert, 1972
- ^ Fulton, M. (1986). Encyclopedia of food and cookery. Gallery Books. ISBN 978-0-8317-2799-4. Retrieved May 27, 2017.
- ^ The Food Section. Parsley Plus Garlic Equals Persillade. Josh Friedland
- ^ "9 Health benefits of Persillade and Garlic (latest research reveals)". greenhealthline.com. 2013-10-12. Archived from the original on 2015-12-08. Retrieved 2015-12-02.