Persillade ( IPA|/pɛrsi'jad/) is the culinary term for a chopped mixture of garlic and parsley, usually in equal parts by volume. The root of the word is persil, the French word for parsley. Simple to make, but a common ingredient in many dishes, it is often included in a sauté cook's mise en place. It can be added early in a dish for a mellow flavor, added at the very end of the cooking to provide a garlicky jolt, or even used raw as a garnish.

A classic French bistro dish is Pommes Persillade, basically cubed potatoes fried in small amount of oil, with persillade added at the end of the cooking. [ [ The Food Section. "Parsley Plus Garlic Equals Persillade." Josh Friedland] ] New Orleans chef Austin Leslie's signature dish was Fried Chicken with Persillade--basically fried chicken with the garlic and parsley mixture added as a garnish [ [ NOAL Cuisine. "Great Chefs of New Orleans: Austin Leslie"] ]


The simplicity of the basic combination invites variations, either by adding other ingredients or substituting other herbs, e.g. 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. [ [ Olive Tree. "Tomatoes Provençal and Anchovy Persillade."] ] 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.


ee also

* Pistou
* Pesto

External links

* [ Recipe for Veau Persillade]
* [ Recipe for Rack of Lamb Persillade]
* [ Jacques Pepin's recipe for Roe and Liver Persillade]
* [,,FOOD_9936_15075,00.html Recipe for Baked Mussels Persillade]
* [ Jean-Pierre Xiradakis' reflections on his grandmother's Sanguette Persillade]

Wikimedia Foundation. 2010.

Look at other dictionaries:

  • persillade — [ pɛrsijad ] n. f. • 1690; de persil ♦ Cuis. Assaisonnement à base de persil et d ail hachés. ♢ Mets composé de tranches de bœuf froid servies avec cet assaisonnement. ● persillade nom féminin Persil haché, souvent additionné d ail, que l on… …   Encyclopédie Universelle

  • persillade — Persillade. s. f. Sorte de ragoust fait de tranches de boeuf avec du persil. Une persillade. du boeuf à la persillade …   Dictionnaire de l'Académie française

  • PERSILLADE — s. f. Sorte de ragoût fait de tranches de boeuf froid avec du persil. Une bonne persillade. Du boeuf à la persillade …   Dictionnaire de l'Academie Francaise, 7eme edition (1835)

  • PERSILLADE — n. f. Plat fait de tranches de boeuf froid assaisonnées avec du persil. Du boeuf à la persillade …   Dictionnaire de l'Academie Francaise, 8eme edition (1935)

  • persillade — |persē|äd, sə|yäd adjective Etymology: French, from persil parsley + ade more at parsley : dressed with or containing parsley persillade potatoes …   Useful english dictionary

  • persillade — noun A French sauce of chopped parsley, garlic, and sometimes herbs, oil, and vinegar …   Wiktionary

  • persillade — (pèr si lla d , ll mouillées, et non pèr si ya d ) s. f. Ragoût fait de tranches de boeuf assaisonnées de persil. ÉTYMOLOGIE    Persil …   Dictionnaire de la Langue Française d'Émile Littré

  • persillade — per·sil·lade …   English syllables

  • -ade — Suffixe servant à former des substantifs fém., indiquant un ensemble (ex. colonnade), ou une action (ex. embrassade, bastonnade), ou un produit (ex. citronnade), parfois avec valeur péjorative. I. ⇒ ADE1, suff. Suff. formateur de subst. fém.… …   Encyclopédie Universelle

  • Garlic — For other uses, see Garlic (disambiguation). Garlic Allium sativum, known as garlic, from William Woodville, Medical Botany, 1793. Scientific classification …   Wikipedia

Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”

We are using cookies for the best presentation of our site. Continuing to use this site, you agree with this.