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Up close spoon of persillade sauce with lemon zest and fresh herbs.
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Persillade (French Parsley Sauce) Recipe

This fresh and herby parsley sauce is sure to brighten up any dish. Made with parsley, green onions, garlic, and lemon. Only 5 minutes of prep!
Course condiment
Cuisine Cajun, French
Keyword bolognese sauce, condiment, green onion, parsley
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 servings
Calories 84kcal
Author Lauren LeBlanc

Equipment

  • cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • zester
  • Citrus juicer

Ingredients

  • ¼ cup finely chopped parsley
  • ¼ cup finely chopped green onion 2-3 shoots
  • 2 garlic cloves minced
  • ¼ cup extra virgin olive oil
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 2 teaspoons red wine vinegar
  • Salt to taste
US Customary - Metric

Instructions

  • PREP: Chop parsley and green onions finely. Mince garlic. Zest lemon, then cut to squeeze.
  • MIX: Combine all ingredients in a bowl and mix well.
  • SERVE: Serve on top of steak, vegetables, fish, shrimp, or other seafood.

Notes

  • This sauce is better after it sits at least 30 minutes for all the flavors to marry together.
  • Substitute green onions for chives.
  • Substitute red wine vinegar for white balsamic vinegar or white wine vinegar.
  • You can use a food processor if you want a finer texture sauce.
  • Store leftover parsley sauce in an airtight container in the refrigerator for 3-4 days. Allow to come to room temperature before serving.
  • Do not freeze this recipe.

Nutrition

Calories: 84kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 3mg | Potassium: 33mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 252IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 0.3mg