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Chimichurri Compound Butter Recipe

This Chimichurri Compound Butter is finger-licking good! Absolutely fantastic! Great garnish that’s packed with flavor to impress your friends with this simple yet elegant recipe. This Chimichurri Compound Butter is finger-licking good! “Absolutely fantastic!” proclaimed my husband.

I’m not a fan of steak sauces. I’m more of a let the rub or marinade do their job school of thought. However, when it comes to skirt or flank steak the only way to have it is with a side of chimuchirri sauce.

Just thinking about it makes me hungry. At it’s purest, chimichurri is a combination of parsley, garlic and olive oil. What if you could have a flavored butter with those aromatic flavors? It. is. delish.

My motivation to do this recipe was to have a butter that would last way longer than just a sauce that I could use to sauté onions, potatoes and even use on a toast. It’s also a great garnish that’s packed with flavor to impress your friends with this simple yet elegant recipe.

Chimichurri Compund Butter | SavvyMujer.com

Chimichurri Compound Butter Recipe
Ingredients
  • 1 tablespoon champagne vinegar
  • 1/3 cup chopped flat leaf parsley
  • 2 garlic cloves, chopped
  • Pinch red pepper flakes (optional)
  • 1 stick (1/2 cup) salted butter, room temp
Instructions
  1. Add the vinegar, parsley, garlic and red pepper flakes (optional) in a food processor or the Nutribullet (which is what I used) and pulse until finely chopped.
  2. Transfer the mixture to mixing bowl and stir in the butter.
  3. Transfer the chimichurri butter to a sheet of plastic wrap and shape it into a log.
  4. Refrigerate for at least 1 hour until it has hardened.

 

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