Parsley in French is persil, so it’s not surprising that persillade is a parsley sauce, combining the freshness of parsley, with butter, garlic, and lemon. It is also called Sauce Persil.

Personally, I love all of the green sauces, like pesto, gremolata, and chimichurri, so I knew I’d love persillade.

I was inspired to make it because of my friend Stéphane’s blog My French Heaven, specifically the post is entitled “The Power of Love, Laughter, and Persillade.” (It’s one of my favorites!)


On that post he has a recipe for grilled scallops with persillade, but it’s a wonderful addition to not only seafood but meat and poultry as well. I’m making it for roast lamb.


Parsley, I feel is really an underused and appreciated herb, having filled the role in fine cuisine as primarily a decoration. But I use it in just about everything – vinaigrettes, pestos, marinades, and so forth.

There are many variations for persillade, I discovered. What I’ve noticed mostly is the use of olive oil instead of butter, and either lemon zest, lemon juice, or no lemon. But the parsley and garlic are always clearly the main players.


Here’s what I did.


1 bunch flat-leaf parsley, rinsed, patted dry
3-4 cloves garlic
3 tablespoons unsalted butter, melted
1/2 teaspoon salt
3 ounces unsalted butter
Squeeze of lemon

Place the parsley and garlic in a food processor and process. Add 3 ounces of melted butter and the salt and process, but don’t over process. You want to see the parsley and garlic bits.

Place the remaining butter in a small saucepan and melt it over medium heat. Stir in the persillade and give the mixture a good stir, and once you smell the garlic, remove the saucepan from the heat and add a squeeze of lemon.

Serve immediately so the butter stays warm and melted. It’s challenging to keep the parsley and garlic in suspension in the butter, so the persillade ends up looking like a green blob.

With scallops and shrimp, they can be tossed in the persillade. I served the persillade with lamb slices and roasted tomatoes.


Stéphane claims that no one really loves escargots. It’s all about the persillade. He might be right!

51 thoughts on “Persillade

  1. I love persillade, in fact I love anything with parsley, including a good English cream of Parsely sauce with fish. I also eat Parsely raw. Every time I pass our herb bed in the garden I will pick a sprig and eat it, it is meant to be very good for us and I love the taste!

  2. I completely agree–parsley is totally under-used. I’ve never made persillade before but it’s on my to-do list now. Thank you!

    • Sometimes I make parsley pesto, sometimes even with jalapenos, or I add parsley to basil for a different kind of pesto. It’s just such a lovely flavor!

  3. How lovely Mimi! Persillade prawns is a favourite at our place, but fantastic to see it in use with other meats as well. Funny about the snails… I’ve always enjoyed them, but get more excited about the dunking of bread into the buttery garlic parsley elixir at the end. Totally delicious!

  4. My parsley plant is growing exponentially, so Persillade is on my “must make” list. Thank you, Mimi! I also loved the post by your friend — his photos of the “dirty dishes” told such a story, as well as his great-uncle’s face. What a fascinating-looking man. Nice to know his legacy and memory are living on. I will think of him when I make Persillade.

  5. I does remind me so much of pesto without the nuts. It sounds so light, summery and wonderful, especially with the seafood. Can’t wait for my parsley plants in the garden to start giving me lots of parsley so I can try this.

  6. I haven’t heard of this sauce. It is such a pretty and vibrant colour. I can see this working well with many dishes. I must give this a try. Also, when you comment on my blog and your URL comes up, if you click on your weblink it doesn’t take me to your blog. This is the URL I get when you make a comment… chefmimiblog Just thought I’d let you know so you can fix it xx

    • I wouldn’t have the slightest idea how to fix that! But thanks for telling me. Persillade is slightly different because of the butter, which is what makes it so fabulous!

  7. Hi Mimi, such a beautiful and elegant sauce, I absolutely will be making this in my kitchen to go over meats and seafood as my parsley is growing like mad in the garden.

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