We LOVE using this Persillade sauce on veggies, meats and, well, pretty much everything! It's a very fresh, flavorful and a little briny sauce that pops flavor onto whatever you put it on!
Persillade Sauce to go on EVERYTHING
Seriously, such an easy and delicious sauce we could almost just eat by itself! Inspired by Hummingbird Thyme
3/4 Cup Chopped Fresh Parsley
1 minced green onion
6 Tablespoons minced Cornichons or Gherkins pickle (not the sweet kind)
1 teaspoon brine from the Cornichon jar
1/4 Cup chopped Capers
3 cloves minced garlic
1 teaspoon Sugar
1/4 teaspoon Salt
1/4 Tablespoon Ground Black Pepper
1/2 Cup La Panza's Estate Blend Olive Oil
In a food processor, mix together the parsley, green onion, cornichons, brine, capers, garlic, sugar, salt and pepper and pulse to chop.
Pour in the olive oil and mix well
You can keep this covered in refrigerator up to a week, otherwise enjoy on your next Rib eye dish or even eggs!