- 150g fresh breadcrumbs
- 2 tsp garlic, mashed
- 40g chopped parsley
- 100g butter, melted
- 2 tsp salt
persillade
Ingredients
Method
mix all ingredients together
put into a container
refrigerate until needed
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
