Chimichurri Butter Recipe
Chimichurri butter is a flavorful compound butter combining fresh herbs, garlic, chili, and tangy red wine vinegar to create a vibrant sauce perfect for enhancing steaks, roast beef, vegetables, and various cooked proteins. This easy-to-make butter melds the rich creaminess of unsalted butter with the bright, zesty flavors of traditional chimichurri ingredients for a versatile condiment best served warm and melted.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Approximately 1/2 cup chimichurri butter 1x
- Category: Sauce/Condiment
- Method: Stovetop
- Cuisine: Argentinian
Ingredients
Scale
Butter Mixture
- 125g / 1 stick (8 tbsp) unsalted butter
- 3/4 tsp cooking salt / kosher salt (reduce by 30% for table salt, increase by 30% for flakes)
- 3 tsp garlic, finely minced (3 – 4 cloves)
- 1 tsp large red chili, deseeded and finely minced (or Birds Eye/Thai chili for extra spicy)
Herbs and Vinegar
- 1 tbsp red wine vinegar (or lemon juice)
- 1/4 cup finely minced parsley leaves (about 1 cup whole leaves before chopping)
- 2 tbsp fresh oregano, finely minced
Instructions
- Sauté: Melt the unsalted butter with salt over medium heat. Add the finely minced garlic and red chili, sautéing until the garlic turns very light golden, approximately 30 seconds. This infuses the butter with aromatic flavors without browning the garlic too much.
- Herbs: Remove the butter mixture from heat and allow it to cool for at least 5 minutes. Once slightly cooled, stir in the finely minced parsley, oregano, and red wine vinegar or lemon juice just before serving to preserve the fresh herbal flavors.
- Serve Warm: Serve the chimichurri butter warm and melted by spooning it over grilled or roasted steak, roast beef slices, cooked vegetables, or other cooked proteins such as fish, chicken, shrimp, or pork to add a vibrant and flavorful finish.
- Make Ahead: Prepare the garlic butter base ahead of time and let it sit for several hours or overnight. Before serving, gently melt to liquify and then stir in the fresh parsley and oregano, along with the vinegar or lemon juice for best flavor.
Notes
- Adjust the salt type and quantity according to your preference or the salt you have on hand as kosher salt varies in grain size.
- For extra heat, use Bird’s Eye or Thai chili instead of large red chili.
- The vinegar or lemon juice should be added last and off heat to keep the acidity bright and fresh.
- The butter can be stored in the refrigerator without herbs for up to a week and herbs added fresh for each use.
- Serve immediately warm for best flavor and texture; avoid overheating which can separate the butter.
Keywords: chimichurri butter, compound butter, steak sauce, herb butter, Argentine sauce, garlic butter, chili butter, condiment, flavorful butter
Find it online: https://thefoodrecipe.com/chimichurri-butter-recipe/
