Five Minute Persillade Sauce Recipes

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PERSILLADE SAUCE



Persillade Sauce image

From America's Test Kitchen, this Persillade Sauce is an herby, flavorful, and briny sauce to put on roasted meats, veggies and even sandwiches! It can be prepared with just a few ingredients in a few minutes. Keeps in the fridge for up to a week.

Provided by Laura

Time 5m

Number Of Ingredients 10

3/4 c Chopped Parsley
1 green onion, minced
6 T minced Cornichons
1 t brine from the Cornichon jar
1/4 c Capers chopped
3 cloves garlic, minced
1 t Granulated Sugar
1/4 t Salt
1/4 T Ground Black Pepper
1/2 c Extra-Virgin Olive Oil

Steps:

  • Mix together the parsley, onion, cornichons, brine, capers, garlic, sugar, salt and pepper.
  • Pour in the olive oil. Mix.
  • Slather on roasted meats, veggies, grains or a sanwich.
  • Keep covered in refrigerator up to a week.

Nutrition Facts : ServingSize 1 T

RACK OF LAMB PERSILLADE



Rack of Lamb Persillade image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 5 to 6 servings

Number Of Ingredients 9

3 small or 2 large racks of lamb, frenched
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups loosely packed fresh parsley leaves
1 tablespoon chopped garlic cloves (3 cloves)
1 cup fresh white bread crumbs
2 teaspoons grated lemon zest (2 lemons)
4 tablespoons (1/2 stick) unsalted butter, melted

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the racks in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with the salt and pepper. Roast the lamb for 10 minutes.
  • Meanwhile, place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they're both finely minced. Add the bread crumbs and lemon zest and process for a second until combined.
  • Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.
  • Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.

PERSILLADE



Persillade image

This recipe is from Chef Vitaly Paley's "The Paley's Place Cookbook" and is used in his Savory Bread Pudding.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes about 1/3 cup

Number Of Ingredients 2

1 bunch Italian flat-leaf parsley, leaves only
3 large cloves garlic

Steps:

  • On a cutting board, finely chop parsley and set to one side. Finely chop garlic and mix together with parsley. Finely chop parsley and garlic together until well incorporated. Transfer to an airtight container and refrigerate until ready to use.

SAUTéED POTATOES WITH BACON LARDONS & PERSILLADE



Sautéed potatoes with bacon lardons & persillade image

This fabulous French side dish of pan-fried potatoes and salty smoked bacon is finished with garlic and herbs, and pairs perfectly with roast meats and poultry

Provided by Raymond Blanc

Categories     Side dish

Time 30m

Number Of Ingredients 9

1kg potatoes , cut into 2cm/3/4in pieces
2 tbsp rapeseed oil
300g smoked bacon lardons
25g unsalted butter
small pack flat-leaf parsley , chopped
2 tsp chopped chervil
1 tarragon sprig, leaves chopped
1 banana shallot , finely chopped
2 garlic cloves , crushed

Steps:

  • In a large saucepan on a high heat, simmer the potatoes for 5 mins in enough water to just cover them, then drain in a colander and leave for 1 min for the steam to escape.
  • In a small bowl, mix all the ingredients for the persillade together and set aside. Heat the oil in a large frying pan on a high heat, add the lardons and cook for 8-10 mins until lightly caramelised. Add the potatoes, then the butter.
  • Season with salt and freshly ground black pepper and cook for 10 mins, stirring regularly, until golden brown all over. Spoon out any excess fat and stir in the persillade. Taste and adjust the seasoning if necessary.

Nutrition Facts : Calories 321 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.4 milligram of sodium

ROAST LAMB LOIN PERSILLADE



Roast Lamb Loin Persillade image

Categories     Blender     Garlic     Lamb     Roast     Low/No Sugar     Wheat/Gluten-Free     Winter     Chill     Parsley     Gourmet

Yield Serves 2 generously

Number Of Ingredients 7

1/4 cup plus 2 tablespoons packed fresh parsley leaves, chopped (wash and dry before chopping)
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced, plus 1 teaspoon chopped garlic
1/2 teaspoon finely grated fresh lemon zest
1/4 teaspoon salt
1 boneless lamb loin (one side only; about 1 1/2 pounds), rolled and tied by butcher
1/2 teaspoon fresh lemon juice

Steps:

  • In a blender purée 2 tablespoons parsley, oil, 1 teaspoon chopped garlic, zest, and salt until parsley is finely chopped. Sauce may be make 1 day ahead and chilled, covered.
  • Preheat oven to 425°F.
  • Untie and unroll lamb. Season inside of lamb with salt and pepper and sprinkle with remaining parsley and minced garlic. Reroll lamb and retie with kitchen string. Season outside of lamb with salt and pepper. Put lamb on a rack in a roasting pan and roast in middle of oven 30 to 40 minutes, or until a meat thermometer registers 125°F. for medium-rare or 130°F. for medium. Transfer lamb to a cutting board and let stand 10 minutes.
  • In a small saucepan heat sauce over moderate heat until hot and just before serving stir in lemon juice. Slice lamb about 1/2 inch thick.
  • Divide sauce between 2 plates and top with lamb.

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