from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A French sauce of chopped parsley, garlic, and sometimes herbs, oil, and vinegar.


from Wiktionary, Creative Commons Attribution/Share-Alike License

French persillade, from persil ("parsley")


  • When she heard the food-related word "persillade," she asked if it was from French and spelled it right away. Front Page

  • The classic way to prepare rack of lamb is to top it with a mixture known as persillade, a combination of chopped parsley, minced garlic, olive oil and breadcrumbs - almost always made from French-style white bread.

    The Seattle Times

  • The most arresting new dish for autumn is described on the menu as "caramelized roscoff onion with a persillade of Somerset snails, smoked bone marrow and cepes."

    Creating a Seasonal Menu

  • Cod cheeks and clams came in a buttery persillade that soaked on to the hunk of toast beneath, and made eating it all a two-stage affair.

    Restaurant review: the Potted Pig

  • Top each piece of chicken with a slice of pickle, sprinkle with the persillade, and serve.

    One Big Table

  • Pim Techamuanvivit Abalone meunière-style with a seaweed persillade.

    California Eating

  • Katie from Thyme for Cooking is writing about persillade this week, which she says is the garlic and parsley mixture that makes escargot taste so great.

    Weekend Herb Blogging #72 Recap The Seasons are Changing?

  • For dinner one night, the rack of lamb persillade wasn't quite hot enough when it arrived at the table, but the meat had good flavor and was juicy and pink.

    Dining out with Moira Hodgson

  • In the main course the two standout dishes were roasted cod with celeriac purée, purple sprouting broccoli, toasted almonds and anchovy vinaigrette - "expertly cooked… if a bit old-fashioned" said helpful Stephen - and under-blade fillet with persillade snails, salad, triple-cooked chips and Béarnaise.

    Evening Standard - Home

  • My favourite recipe is en persillade; lambs' fries sautéed in a parsley, garlic and cream sauce. - Telegraph online, Daily Telegraph and Sunday Telegraph


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  • "And then, just as we Brits abandon our stew to the hungry hordes gathered at the table, the cooks of other nations will add a vital snap of freshness and vigour to lift it from its sleepy brown torpor: the French their persillade of vivid parsley, anchovy and lemon; the Moroccans a slick of tongue-tingling harissa the color of a rusty bucket; and the Italians a pool of hot, salty salsa verde pungent with basil, mustard, and mint."

    -Eating for England by Nigel Slater, p 2

    March 20, 2010