Another “green sauce” to liven up all sorts of things–just the thing if you want a bit of a change from gremolata.
Parsley in French is persil, so it’s not surprising that persillade is a parsley sauce, combining the freshness of parsley, with butter, garlic, and lemon. It is also called Sauce Persil.
Personally, I love all of the green sauces, like pesto, gremolata, and chimichurri, so I knew I’d love persillade.
On that post he has a recipe for grilled scallops with persillade, but it’s a wonderful addition to not only seafood but meat and poultry as well. I’m making it for roast lamb.
Parsley, I feel is really an underused and appreciated herb, having filled the role in fine cuisine as primarily a decoration. But I use it in just about everything – vinaigrettes, pestos, marinades, and…
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