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Persillade Sauce



  • 2 packed cups parsley, washed and finely chopped

  • 1 tbsp finely minced shallots

  • 1 clove garlic, grated on a microplane or box grater

  • 3 tsp white wine vinegar

  • 1 tbsp extra virgin olive oil

  • Sea salt, to taste


Combine all of the ingredients in a bowl and mix. Adjust the seasoning if needed with more salt and/or vinegar. Reserve in the refrigerator until needed.