Persillade facts for kids
Oysters persillade
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| Type | Sauce |
|---|---|
| Main ingredients | Parsley |
| Ingredients generally used | Garlic, herbs, oil, and vinegar |
| Variations | Bay leaf, oregano, basil, or tarragon |
| Similar dishes | Chimichurri |
Persillade is a simple but tasty mixture used in cooking. It's made mostly from fresh parsley and garlic. The name "persillade" comes from the French word for parsley, which is persil.
Sometimes, other ingredients like herbs, oil, or vinegar are added. This mixture is very common in French cooking. It's also popular in places like Cajun and Québécois cooking.
Persillade can change how a dish tastes depending on when you add it. If you add it early while cooking, its flavor becomes milder. But if you add it at the very end, or as a garnish, it gives a strong, fresh garlic kick.
What is Persillade?
Persillade is a mix of chopped parsley and garlic. It's often prepared by chefs before they start cooking. This helps them have everything ready to go. Think of it as a flavor booster for many dishes.
Popular Dishes with Persillade
Persillade is used in many classic meals. One famous dish is pommes persillade. This is made with cubed potatoes that are fried until golden. The persillade is added right at the end of cooking. This gives the potatoes a wonderful garlicky, fresh taste.
In Quebec, Canada, you might find poutine persillade. This dish mixes the classic poutine (fries with cheese curds and gravy) with the fresh flavor of persillade. It's a unique and tasty combination.
In Louisiana, persillade is also very popular. A famous chef from New Orleans, Austin Leslie, was known for his fried chicken. His special touch was adding persillade to the chicken.
Different Kinds of Persillade
There are many ways to make persillade. You can add other herbs to change the flavor. Some common additions include bay leaf, oregano, basil, or tarragon. These herbs can be used instead of or along with parsley.
Sometimes, bread crumbs are mixed in. This creates a crunchy crust for roasted meats. It's often used on veal or lamb chops.
Adding lemon zest (the grated peel of a lemon) creates something called gremolata. Gremolata is a traditional garnish for slow-cooked lamb shanks. It adds a bright, citrusy flavor.
In Provence, a region in France, anchovy is often added to persillade. This gives it a salty, savory taste. A small amount of olive oil is also often mixed in. This makes the persillade easier to use and helps the flavors blend.
See also
In Spanish: Persillade para niños
