Portioner/Number of Persons: 4
Duration: 10 minutes
Category: Saucer
Selection: Let
Ingredients for Argentinian Chimichurri:
125 ml wine,
half a cup,
750 ml mayo,
1 tbsp grated parsley
, juice of 1 lemon
, 1 tbsp chili powder, half a
tbsp paprika,
1 tbsp paprika,
1 tbsp oregano
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How to prepare Argentinian chimichurri:
This typical Argentinian sauce goes perfectly with delicious grilled dishes. Although it can be prepared in various ways, all versions are simple, inexpensive, and quick – and it’s a fantastic condiment. What more could you want?
This recipe is perfect for oven roasts. At home, we add the marinade directly to the meat, as everyone loves it. When we have guests, I prefer to serve it in a pot so everyone can help themselves.
I discovered this dish thanks to a friend who loves Argentinian beef, even though she can’t cook it herself. She always recommended it to us in restaurants, so I tried the supermarket version, but I wasn’t impressed.
One day I discovered an Argentinian cookbook and decided to give it a try. Since then, it’s become an indispensable part of my meat dishes. The best thing about it? Its simplicity and the fact that I don’t have to search for the ingredients, as they are common and I always have them in my kitchen.
For a perfect sauce, garlic and parsley must first be finely chopped, because if the pieces are too large, the consistency will be unpleasant.
Then mix everything together with the remaining ingredients. For an extra creamy consistency, I use a little trick: I put lemon juice, oil, and vinegar into a glass bottle and then add the remaining solid ingredients. Shake well and then pour the dressing into a bowl or use it directly from the bottle.
Purists use a rosemary sprig or a bay leaf to brush the meat with the sauce. Personally, I’m less traditional and more practical: I use a pastry brush, which I find more convenient. Enjoy your meal!