Persillade
Servings: 50
Calories: 3.5kcal
Cost: $4
A must have ready to use condiment
Print Recipe
Equipment
- 1 Food processor
- 1 Baking tray
- 1 salad spinner
- 1 Rubber spatula
- 1 Bowl
- 3 deli containers
Ingredients
- 3 ea. Bunches Italian parsley
- 180 g Shallots
- 40 g Garlic
- 3 g Grey salt
Instructions
Italian vs Curly Parsley
- Most chefs prefer the flavor of Italian parsley over curly parsley for its slightly peppery and more robust taste. It often has a fresher and more vibrant flavor profile, which can enhance the overall taste of dishes like persillade. Plus, its flat leaves are easier to chop finely, making it a popular choice for garnishes and condiments. Curly parsley is however is best used for garnishing. Fresh parsley is very rich in Vitamin A, potassium, vitamin C, calcium, folate, and phosphorous. Persillade is a sauce or seasoning mixture of parsley chopped together with seasonings including shallots and garlic. Sometimes other herbs and oil is added. I like it used in its simplest form, just parsley and shallots and a hint of garlic. It is a common ingredient in many dishes, part of a sauté cook's mise en place.
How To Clean Parsley
- First off, free parsley leaves from the stems – tiny stems attached to leaves are ok. As it goes for salad, soaking parsley in a water bath helps ensure thorough cleaning without damaging the delicate leaves. It's a gentle way to remove any dirt or debris without bruising the leaves. Renew water until it comes out clean. Drain parsley and remove excess water using a salad spinner, and pat dry with paper towels.
Persillade
- Peel and roughly chop shallots. Do likewise with garlic (remove germs if there is any). Gather shallots, garlic and salt in the food processor. Give a few pulses. Add about half of the cleaned parsley, and process. Scrape out the sides of the bowl, and add remaining parsley. Pulse until the whole mixture comes out finely chopped and homogenized.
Storage
- Persillade can be kept refrigerated to be used within a week. Or, flatten mixture it into a sheet using plastic wrap or parchment paper, and freeze.
- Once frozen, break persillade into pieces, and store in freezer bag.
How To Use Persillade
- For raw preparations such as vinaigrette and dressings, add freshly made or frozen persillade to the preparation to taste. For hot dishes, throw freshly made, frozen or thawed persillade at the end of cooking time. For example, if you make sunny side up eggs, add persillade to the pan around the edges of cooked eggs, cook for less than a min. For baked potatoes, sautéed vegetables, mushrooms, shrimp, mussels etc… do likewise and cooked through and ready to be served. Add 2 minutes extra cooking time for sautéed veggies and seafood, and baked potatoes…
Nutrition
Serving: 10g | Calories: 3.5kcal
1 thought on “Persillade”
Great idea!
Will keep some in the freezer!