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Persillade (pronounced /pɛrsiˈjæd/) is a sauce or seasoning mixture of parsley 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, it provides a garlicky jolt. It is extensively used in French and Greek cuisines, as well as in Cajun, Louisiana Creole, and Quebecois cuisines.

A classic French and Quebec bistro dish is Pommes Persillade, cubed potatoes fried in small amount of oil, with persillade added at the end of the cooking,[2] 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.[3]

Contents

Variations

The simplicity of the basic combination invites variations, either by adding other ingredients or substituting other herbs, e.g. bay leaf, oregano, basil or tarragon for the parsley. Combined with bread crumbs, it is used as crust for roasted veal or lamb chops. The addition of lemon zest creates gremolata, a traditional garnish for braised lamb shanks. Anchovy is a common addition in Provençal cooking.[4] A small amount of olive oil is often added to persillade to make it easier to work with. Adding more olive oil and perhaps some grated Parmesan produces Pistou.

Etymology

The word is derived from French persil 'parsley'.

Notes

See also

External links

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