Persillade
Encyclopedia
Persillade is a sauce or seasoning mixture of parsley
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
. 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 a small amount of oil, with persillade added at the end of the cooking, 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.
, 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. A small amount of olive oil
is often added to persillade to make it easier to work with. Adding more olive oil and grated Parmesan produces Pistou
.
Parsley
Parsley is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region , naturalized elsewhere in Europe, and widely cultivated as an herb, a spice and a vegetable.- Description :Garden parsley is a bright green hairless biennial herbaceous plant in temperate...
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
Mise en place is a French phrase defined by the Culinary Institute of America as "everything in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients that a cook will require for the menu items that he or she expects...
. 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
French cuisine
French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...
and Greek cuisines, as well as in Cajun
Cajun cuisine
Cajun cuisine is the style of cooking named for the French-speaking Acadian or "Cajun" immigrants deported by the British from Acadia in Canada to the Acadiana region of Louisiana, USA. It is what could be called a rustic cuisine — locally available ingredients predominate, and preparation...
, Louisiana Creole
Louisiana Creole cuisine
Louisiana Creole cuisine is a style of cooking originating in Louisiana which blends French, Spanish, Portuguese, Italian, Greek, Asian Indian, Native American, and African influences, as well as general Southern cuisine...
, and Quebecois
Cuisine of Quebec
Quebecs traditional cuisine is today being rediscovered and is as rich and diverse as Quebec itself. The historical context of 'traditional' Quebec cuisine is from the fur trade period and many dishes have a high fat or lard content...
cuisines.
A classic French and Quebec
Quebec
Quebec or is a province in east-central Canada. It is the only Canadian province with a predominantly French-speaking population and the only one whose sole official language is French at the provincial level....
bistro
Bistro
A bistro, sometimes spelled 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. Home cooking with robust earthy dishes, and slow-cooked foods like cassoulet are typical...
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
Poutine is a Canadian dish of French fries and fresh cheese curds, covered with brown gravy or sauce. Sometimes additional ingredients are added.Poutine is a fast food dish that originated in Quebec and can now be found across Canada...
to produce a hybrid dish called poutine persillade. Persillade is also popular in Louisiana
Louisiana
Louisiana is a state located in the southern region of the United States of America. Its capital is Baton Rouge and largest city is New Orleans. Louisiana is the only state in the U.S. with political subdivisions termed parishes, which are local governments equivalent to counties...
; New Orleans chef Austin Leslie
Austin Leslie
Austin Leslie was an internationally famous New Orleans chef whose work defined 'Creole Soul'. He died in Atlanta at the age of 71 after having been evacuated from New Orleans; he had been trapped in his attic for two days in the 98°F heat in the aftermath of the 29 August Hurricane Katrina...
's signature dish was Fried Chicken
Fried chicken
Fried chicken is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan fried, deep fried, or pressure fried. The breading adds a crisp coating or crust to the exterior...
with Persillade.
Variations
The simplicity of the basic combination invites variations, either by adding other ingredients or substituting other herbs, such as bay leafBay leaf
Bay leaf refers to the aromatic leaf of the bay laurel . Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine...
, oregano
Oregano
Oregano – scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family . It is native to warm-temperate western and southwestern Eurasia and the Mediterranean region.Oregano is a perennial herb, growing from 20–80 cm tall,...
, basil
Basil
Basil, or Sweet Basil, is a common name for the culinary herb Ocimum basilicum , of the family Lamiaceae , sometimes known as Saint Joseph's Wort in some English-speaking countries....
or tarragon
Tarragon
Tarragon or dragon's-wort is a perennial herb in the family Asteraceae related to wormwood. Corresponding to its species name, a common term for the plant is "dragon herb". It is native to a wide area of the Northern Hemisphere from easternmost Europe across central and eastern Asia to India,...
, for the parsley. Combined with bread crumbs, it is used as crust for roasted veal or lamb chops. The addition of lemon
Lemon
The lemon is both a small evergreen tree native to Asia, and the tree's ellipsoidal yellow fruit. The fruit is used for culinary and non-culinary purposes throughout the world – primarily for its juice, though the pulp and rind are also used, mainly in cooking and baking...
zest
Zest (ingredient)
Zest is a food ingredient that is prepared by scraping or cutting from the outer, colorful skin of citrus fruits such as lemon, orange, citron, and lime. Zest is used to add flavor to foods....
creates gremolata
Gremolata
Gremolata or gremolada is a chopped herb condiment typically made of lemon zest, garlic, and parsley. It is a traditional accompaniment to the Milanese braised veal shank dish ossobuco alla milanese.-Ingredients:...
, a traditional garnish for braised lamb shanks. Anchovy
Anchovy
Anchovies are a family of small, common salt-water forage fish. There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish.-Description:...
is a common addition in Provençal
Provence
Provence ; Provençal: Provença in classical norm or Prouvènço in Mistralian norm) is a region of south eastern France on the Mediterranean adjacent to Italy. It is part of the administrative région of Provence-Alpes-Côte d'Azur...
cooking. A small amount of olive oil
Olive oil
Olive oil is an oil obtained from the olive , a traditional tree crop of the Mediterranean Basin. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps...
is often added to persillade to make it easier to work with. Adding more olive oil and grated Parmesan produces Pistou
Pistou
Pistou sauce, or just pistou, is a cold sauce made from cloves of garlic, fresh basil, and olive oil. Some more modern versions of the recipe include grated parmesan, pecorino or similar hard cheeses. Traditionally, the ingredients are crushed and mixed together in a mortar with a pestle,...
.