{"id":151198,"date":"2025-03-23T07:12:08","date_gmt":"2025-03-23T07:12:08","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/the-best-persillade-sauce-recipe-grill-spices-rubs-sauces\/"},"modified":"2025-03-23T07:12:08","modified_gmt":"2025-03-23T07:12:08","slug":"the-best-persillade-sauce-recipe-grill-spices-rubs-sauces","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=151198","title":{"rendered":"The Best Persillade Sauce Recipe – Grill Spices, Rubs, & Sauces"},"content":{"rendered":"


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If you\u2019ve heard of this simple and delicious accoutrement, this is the place for the best persillade sauce recipe. Here, you\u2019ll find what is a very traditional persillade sauce recipe, AND a non traditional twist that puts this persillade over the top!<\/p>\n

Jump to Recipe<\/a><\/p>\n

What is Persillade Sauce?<\/h2>\n

Persillade sauce is a simple, flavorful French sauce featuring fresh parsley as the main ingredient. <\/p>\n

It\u2019s basically a French version of Argentinian chimichurri<\/a> or Italian gremolata<\/a>, and it\u2019s used as a topping or marinade to bring brightness to whatever you\u2019re serving.<\/p>\n

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Persillade sauce is super popular with chefs and home cooks alike for its ease and versatility \u2014 which I love. It\u2019s perfect for so many grill recipes, and can take your steaks, chops, chicken, or even fish to the next level.<\/p>\n

About The Ingredients<\/h3>\n

Parsley<\/strong> \u2013 Persil is the French word for parsley, so it\u2019s no surprise that parsley would be the main ingredient here. Use the freshest flat leaf variety, not the curly parsley.
Chives<\/strong> \u2013 I love chives in this recipe. If you can\u2019t find fresh ones, you can substitute finely sliced green onions.
Garlic<\/strong> \u2013 PLEASE use fresh garlic here, not the jarlic<\/a><\/em>. While convenient in a pinch, it lacks the flavor of fresh minced garlic.
Olive Oil<\/strong> \u2013 Choose a high quality olive oil for this persillade sauce. There\u2019s plenty of great ones (and not so great ones) at most grocery stores.
Salt<\/strong> \u2013 I use Diamond Crystal, other brands are much more \u201csalty\u201d so be aware of that when you\u2019re adding your salt.<\/p>\n

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Optional Persillade Sauce Ingredients<\/h2>\n

Fish Sauce<\/strong> \u2013 This is my favorite twist<\/em> to the traditional persillade. 1-2 teaspoons adds the perfect bit of umami to the sauce. Try the percillade sauce first, then try adding the fish sauce<\/a> and taste the difference.
Capers<\/strong> \u2013 Add a bit of brininess that some people enjoy. I don\u2019t prefer them, but plenty of people do.
Vinegar<\/strong> \u2013 If you\u2019re looking for a bit more acid, the addition of vinegar is helpful. Though, in my opinion, you\u2019re basically making chimichurri when you add vinegar.<\/p>\n

Best Uses for Percillade<\/h2>\n

If you\u2019re grilling a steak, lamb chops, chicken, or pork chops, spooning some persillade over it right off the grill adds a punch of freshness and a hit of garlic. <\/p>\n

Don\u2019t sleep on this sauce for grilled fish too, especially if you\u2019re cooking mild types like cod or halibut.<\/p>\n

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Beyond the grill, persillade can elevate roasted potatoes or veggies, like carrots, potatoes or zucchini. Toss them in the sauce before or after cooking for that extra boost of flavor.<\/p>\n

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Finally, try it as a marinade, or stir it into pasta for a quick, herb-based sauce. If you\u2019re looking for a flexible finishing sauce with ingredients you probably have on hand, you gotta try this persillade sauce.<\/p>\n

Percillade Sauce Recipe<\/h2>\n

Serves:<\/strong> 8 | Prep Time:<\/strong> 10 mins | Cook Time:<\/strong> N\/A <\/p>\n

Ingredients <\/strong>
3\/4 cup fresh Italian flat-leaf parsley
\u00bc cup fresh chives
4 cloves garlic, finely minced
Zest from one lemon
1 \u00bd tsp fresh squeezed lemon juice
\u00be cup olive oil
1 \u00bd tsp kosher salt (or salt to taste)<\/p>\n

How To Make Percillade Sauce<\/h2>\n

Step 1:<\/strong> Finely chop the parsley.<\/p>\n

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Step 2:<\/strong> Finely chop the chives.<\/p>\n

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Step 3:<\/strong> Finely chop or grate the garlic.<\/p>\n

Step 4:<\/strong> Add the herbs and lemon zest to a mixing bowl.<\/p>\n

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Step 5:<\/strong> Add the olive oil and lemons juice to the herbs.<\/p>\n

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Step 6:<\/strong> Mix well, taste for salt and adjust as needed, then set aside. I like to let the flavors meld together for about an hour at room temperature before serving.<\/p>\n

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Prep Time: <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

Cook Time: <\/span>0 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n

Servings: <\/span>8<\/span><\/p>\n

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