Mustard Free Persillade
This bright, garlicky herb sauce is one of those condiments that makes everything it touches taste more alive. Fresh flat-leaf parsley and smashed-to-a-paste garlic come together with good olive oil and a squeeze of lemon for something that is simple on paper but genuinely stunning on the plate. The optional lemon zest pushes the citrus note even further, giving the whole thing a lift that bottled sauces simply cannot replicate. Many store-bought herb sauces and marinades sneak in mustard as an emulsifier or flavor booster, so making this from scratch means you know exactly what is in the bowl. The technique here — mincing the garlic and then smearing it flat against the cutting board — is a small step that makes a real difference, turning sharp raw garlic into something silky and mellow. Spoon it over roasted vegetables, grilled fish, or a thick slice of crusty bread and it disappears fast. Once you have a jar of this in the fridge, you will find yourself reaching for it constantly.
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Learn more →Ingredients
4 servings
- 1 cup fresh flat-leaf parsley leaves, tightly packed
- 2 cloves garlic
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp flaky sea salt, or to taste
- ⅛ tsp freshly ground black pepper
- 1 tsp lemon zest (optional)
Instructions
- 1
Pile the parsley leaves on a cutting board and mince them finely with a chef's knife, rocking the blade back and forth until no large pieces remain and the parsley is uniformly fine.
- 2
Mince the garlic cloves as finely as possible, then use the flat of the blade to smear the minced garlic against the board 2–3 times until it forms a near-paste.
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