Persillade
The most elemental French condiment — flat-leaf parsley and raw garlic chopped together until the garlic perfumes the parsley and the parsley tempers the garlic, ready to finish a sauté, crown a roast bone, or scatter over roasted vegetables.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Peel the garlic cloves and mince them very finely with a sharp knife. Scatter the salt over the minced garlic on the cutting board. Using the flat side of the chef's knife, smear the garlic and salt across the board in long, forward strokes, then scrape it back with the blade and repeat — alternating between chopping and smearing. After 2–3 minutes of this motion, you have a smooth, sticky garlic paste. The salt abrades the garlic, releasing its juice and breaking down the cell walls to give a milder, more integrated flavor than raw chunks.
Pile the parsley leaves on the garlic paste on the cutting board. Chop together with a rocking motion, folding the mixture back toward the center as the parsley spreads outward. The goal is integration, not obliteration: you want the garlic paste fully coated in parsley oil and the parsley finely minced, but not reduced to a wet green mash. Keep chopping and folding until the mixture is uniform, fragrant, and vivid green. If using olive oil, drizzle it over the finished persillade and fold through — this both preserves the color and makes the persillade easier to scatter.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.