persillade
is a sauce or seasoning mixture of parsley chopped together with seasonings including garlic, herbs, oil, and vinegar.
In its simplest form, just parsley and garlic, it is a common ingredient in many dishes, part of a sauté cook's mise en place. If added early in cooking, it becomes mellow; but when it is added at the end of cooking or as a garnish, it provides a garlicky jolt.
The simplicity of the basic combination invites variations, either by adding other ingredients or substituting other herbs, such as bay leaf, oregano, basil or tarragon, for the parsley. Combined with bread crumbs, it is used as crust for roasted veal or lamb chops. The addition of lemon zest creates gremolata, a traditional garnish for braised lamb shanks.
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