You know those days you wish you could just pull MAGIC from your refrigerator? Here it is! Persillade sauce is fresh, oh-so flavorful, and briny. Delicious on veggies, eggs, meats! Quick and easy!
I’ve never been a big New Years fan. Certainly it’s fun to go to a party or a celebration, count down with the clock, have some yummy snacks and a little bubbly drink. But it never really mattered to me whether it was the end of a year of the beginning of a new one. But this year is different. I’m thrilled to wipe the slate of last year. Certainly there was joy – graduations, weddings, retirements, new jobs, new babies, old friends! But I’ve had difficulty letting that joy override some of my sorrows.
After a couple days of watching old movies and cooking shows, and, once again, hearing my Dad’s voice in my head, “Stop feeling sorry for yourself!”, I realized this is where we all have a choice. We can fixate on what we’ve lost, or rejoice in what we have. Life is just too short to fixate on the bad things, because we all have them. And without the sorrow, we couldn’t fully experience joy. So I choose joy. Strangely (or fittingly for my FoodBlogger self), my “friends” on America’s Test Kitchen helped me out with this “aha!” Moment. This Persillade Sauce recipe represents something incredible we can make from the scraps we’ve left in the fridge, literally and figuratively. A little parsley, some garlic and capers, and a few delicious little pickles are the ANSWER to the question, “What am I going to do with this (chicken, rice, roast, tofu) tonight?” Seriously – some leftovers, some freshness and some seasoning, mixed together, can create JOY!
Persillade Sauce is literally just a few things from your fridge and pantry, mixed together, and in a few minutes, create so much flavor to slather on EVERYTHING. In its most basic form, it is parsley, garlic and oil, but ATK adds cornichons and capers for a briny note. I put it over these steaks, but I can imagine making a lovely sandwich with this slathered between the bread and fillings, or mixed in with rice, or coating any cooked protein, from eggs to tofu. I’m also thinking of adding in some citrus or vinegar to make a salad dressing. Oh my! So worthy of a New Year! And a new perspective!
Enjoy!
If you like my sauces, be sure to check our these Recipes with their fabulous sauces, or these Salads with their yummy dressings!
PIN Steak with Persillade Sauce Recipe ->
Persillade Sauce
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.
- Prep Time: 5 min
- Total Time: 5 minutes
- Yield: 1 cup sauce 1x
Ingredients
- 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
Instructions
- 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
- Serving Size: 1 T
Keywords: Persillade, sauce, herbs, grilled meats
What is this good on I like the Ingredients, but what is it good on?
This sauce is a great condiment for meats, particularly grilled or richer meats like beef and pork. We like it on beef tenderloin or prime rib, or even a sautéed pork chop or chicken breast! It also makes a delicious as a dip for breads.
So easy and fast to make. I even put it on my fried eggs. Got the receipt of the American test kitchen show which I really enjoy. This site is a keeper
★★★★★
Thank you so much, Penny! I appreciate it and thanks for stopping by to add a comment!
This sauce was amazing! I made Beef tenderloin and it was a welcome addition! So, easy and delicious! It good rave reviews from my Christmas guests!
★★★★★
Barbara – Thanks so much for stopping by to comment! I agree, this sauce is perfect for so many things. A completely unassuming set of ingredients makes something wonderful! Cheers!
Wonderful recipe thanks for sharing the mole aspect
★★★★★
You’re so welcome! Hope you get the chance to try it!
ATK wanted a subscription to get the relish recipe so I found you & have to say I looked around a bit & not have you bookmarked as I like what I saw & I pinned you to my FB,which I’ve not been on for months. So THANK YOU ! Blessings & stay safe.
You’re welcome! Hope you enjoy it as much as we do!
I JUST saw this on the ATK marathon on the PBS Create channel…and went to Google the recipe…and found YOU!!!
THANKS for having it!!!!!
Excited to try it!!!!!
Thanks, Richard! Glad you found it! And I hope you love it like we do! Let me know how it turns out!
Thank you for generously sharing this recipe, it’s got the same ingredients as ATK. But ATK demands lots of personal information from us to gain access. Years ago, when I naively shared my personal info with them, ATK aggressively sent me their magazine with a bill (which you don’t have to pay since it was unsolicited) and they also shared my info with all their sponsors without permission, who also solicited me, and then those businesses shared my info with even further. When I called ATK’s office to ask that my information be deleted, employees were extremely abrasive and refused. I’ve heard the same complaint from others online, and it’s so silly since most recipes are traditional, part of the world’s collective kitchen wisdom. You can even get ATK’s cookbooks at the library for free, without sharing personal info! But you shared this recipe openly. I’ve learned, since those naive days, that if I just look around online, I can find recipes on other websites, even YouTube… Your website is a keeper! Thank you again!
★★★★★
Looks amazing Laura! I’m pretty much drooling! Pinning! xo
Thanks so much, Kim! And thanks for pinning! ☺️
We all get those feelings from time to time, my friend! I’m glad you were able to pull yourself out of the slump and create some magic. This looks like such a terrific sauce – so versatile!
Thanks, Katherine! Seems cooking and baking are the cure for me much of the time. And, I do love a good sauce! Thanks for your visit!?
I totally hear ya about letting the past go. It’s hard. I’m definitely one to dwell on things, and as much as I try to stop it, I still do it. But the new year is a good time to wipe the slate clean as you say. Hang in there! And as far as the food side? This looks amazing! I must admit that persillade sauce is new to me, but it sounds fantastic. And that strip steak? Perfectly cooked! 🙂
Thanks, David! Glad you like the sauce and the steak! I cooked the steak on a cast-iron pan over M-H heat. 3-3-2-2 method – produces great results! Persillade is so good, hope you get the chance to try it! Thanks for visiting and your kind words!
I love all things briny so this sounds like it would be a hit! I’m obsessed with sweet potatoes lately and I think I’ll try your sauce on some roasted sweets. I can almost taste it already–and it’s delicious 🙂
Thanks, Kelsie – that’s a great idea! I’m always looking for things to do with sweet potatoes, I love them so much, too! Thanks for visiting!
A great choice to brighten up the rich taste of steak…which looks perfectly done.
Thanks so much, Karen! Thank you for visiting!
Beautiful…. I am so in love with all these simple sauces that could be used for every single savoury dish ! Keeper it is. Thank you Laura !
Thank you so much! I think this sauce is so good, it could really go on absolutely anything and brighten it up! Thanks for visiting!