Chimichurri Butter Recipe
Chimichurri Butter is a vibrant and flavorful compound butter that combines fresh parsley, garlic, vinegar, and creamy butter. Perfect for adding a zesty, herbal kick to grilled meats, vegetables, or bread, this easy-to-make butter brightens up any dish with its bold, tangy taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: About 1 cup (enough to serve 8-10 as a topping) 1x
- Category: Condiment
- Method: No-Cook
- Cuisine: Argentinian
Ingredients
Scale
Chimichurri Butter Ingredients
- 1 cup unsalted butter, softened
- 1/4 cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon red wine vinegar
- Salt to taste
Instructions
- Prepare the Ingredients: Soften the butter to room temperature to ensure easy mixing. Finely chop the fresh parsley and mince the garlic cloves to release their flavors.
- Mix the Ingredients: In a mixing bowl, combine the softened butter, chopped parsley, minced garlic, and red wine vinegar. Stir thoroughly until all ingredients are evenly incorporated, creating a smooth, vibrant mixture.
- Season and Chill: Add salt to taste and mix again. Transfer the butter onto a sheet of plastic wrap or parchment paper and roll into a log shape. Chill in the refrigerator for at least 1 hour, or until firm, to allow flavors to meld together.
Notes
- Use unsalted butter to control the salt level precisely.
- Chill the butter well before serving to maintain its shape and texture.
- This butter can be frozen for up to 3 months; slice off pieces as needed.
- Perfect accompaniment for grilled steak, roasted vegetables, or toasted bread.
- For a spicier kick, add a pinch of crushed red pepper flakes.
Keywords: Chimichurri, compound butter, garlic butter, parsley butter, Argentine sauce, herb butter
Find it online: https://platedandproud.com/chimichurri-butter-recipe/
