Chimichurri Butter

5.00 (3)
⏱ 2 mins 🍽 6, 6 - 8 people 🏷 Sauces

This recipe transforms classic chimichurri into a warm, buttery sauce by gently cooking the garlic. The result is a flavourful condiment that pairs wonderfully with grilled meats like steak or roast beef, as well as cooked vegetables or fish. It is quick to prepare, taking only about 2 minutes, and yields roughly 180ml. Remember to mince the herbs by hand for the best texture and colour. This is a melted sauce, not a solid compound butter.

Chimichurri Butter

Ingredients

  • 125g / 1 stick (8 tbsp) unsalted butter
  • 3/4 tsp cooking salt / kosher salt ((reduce by 30% for table salt, + 30% for flakes))
  • 3 tsp garlic (, finely minced (3 - 4 cloves))
  • 1 tsp large red chilli (, deseeded, finely minced (or Birds Eye/Thai, for extra spicy!))
  • 1 tbsp red wine vinegar (or lemon juice)
  • 1/4 cup finely minced parsley leaves ((about 1 cup leaves before chopping))
  • 2 tbsp fresh oregano (, finely minced)

Method

  1. Melt the butter with the salt. Cook the garlic and red chilli for about 30 seconds until the garlic turns a pale gold.
  2. Take the pan off the heat and allow the mixture to cool for at least 5 minutes. Just before you are ready to serve, mix in the parsley, oregano and vinegar.
  3. Serve the sauce while it is still warm and the butter is liquid. Drizzle it over slices of roast beef, steak, cooked vegetables or other prepared proteins such as chicken or fish.
  4. For advance preparation, the garlic butter can be stored for a period, even overnight. Gently reheat it to melt before adding the fresh parsley and oregano.

Nutrition (per serving)

Sodium221 mg

Recipe details

CategorySauces