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.
I was inspired to make it because of my friend Stéphane’s blog My French Heaven, specifically the post is entitled “The Power of Love, Laughter, and Persillade.” (It’s one of my favorites!)
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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