I first heard about persillade from watching an old episode of Jacques Pepin and Julia Child's cooking show, Julia and Jacques Cooking at Home. Persillade is a sauce mixture or herb condiment of parley and garlic. Some recipes add shallot as well. Persil, French for parsley, and ail, French for garlic, together make persillade. Persillade is very common in French and German cuisine, often served with potatoes, or, pommes persillade, and meats. Persillade can also be used as the base of crusts for veal and lamb, if combined with bread crumbs.
Add some lemon zest and you have a gremolata, which is traditionally used as a garnish for braised lamb shanks.
Photo courtesy of Whole Foods Market. Lamb chops with persillade and grey salt (Whole Foods Market recipe)
Source: Wikipedia: Persillade
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