Persillade is a French sauce or side dish made with garlic and parsley, often with olive oil or other herbs. It can be used to coat meat or as a breading, and is a staple in French, Greek, Quebecois, and Creole cuisine. Lemon zest and breadcrumbs can also be added for extra flavor.
Persillade is a sauce or side dish garnished primarily with garlic and parsley, often with a small amount of olive oil or other herbs and ingredients to enhance its taste and texture. Often found in Greek cuisine, it is a standard of French cuisine and those dishes that have been influenced by French cuisine such as Quebecois and Creole cuisine. It’s fairly simple to make and is included in a number of dishes, including pommes persillade. It can be used to make a crust that is often applied to simple dishes such as baked lamb chops or sauteed chicken cutlets, and can be used to garnish oysters served in the shell.
Traditionally, persillados are made by finely chopping or mincing garlic and parsley together to form a fine side dish or sauce. For many chefs it is a standard aspect of their staging, or setting, and can be used for a number of different purposes. It can be used on its own and added to other types of foods, or it can be combined with other types of ingredients for enhanced flavor and side dish uses. The flavor of persillade is strong with pronounced garlic and parsley notes, although if it is added while cooking a dish and allowed to cook slightly, the flavors will subside.
A traditional persillade can be combined with olive oil to give it a wetter texture, often making it more like a thick sauce, and used to coat pieces of meat for cooking such as lamb. It can also be made using other herbs like oregano or basil instead of parsley for a different flavor that still pairs quite well with the garlic. Other flavors like lemon zest can also be added to a traditional persillade to add a deeper flavor, with the tart citrus contrasting the sharpness of the garlic. This is especially popular for applications where it’s used as a side dish at the end of cooking and the flavors will still be fresh and strong.
Persillade can also be made with breadcrumbs added to garlic and parsley to create a breading that can be applied to meats such as chicken cutlets. This usage is often applied to a chicken breast that has been pounded thin and is then pan-fried in a small amount of oil. One popular use is a dish called pommes persillade in which several potatoes are diced, which are sautéed in a little oil until browned, and a persillade added to the dish just before serving.
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