Chimichurri butter
Chimichurri sauce enriched with butter with sautéed instead of raw garlic. Terrific with any cooked protein and cooked vegetable. Brilliant with steak and roast beef, like the Rump Cap roast / picanha I published today!
Ingredients
- 125g / 1 stick (8 tbsp) unsalted butter
- 3 tsp garlic , finely minced
- 1 tsp large red chilli , deseeded, finely minced (or Birds Eye/Thai, for extra spicy!)
- 1 tbsp red wine vinegar
- 1/4 cup parsley , finely minced
- 2 tbsp fresh oregano , finely minced
- 3/4 tsp cooking salt / kosher salt
Instructions
- Melt butter on medium. Sauté garlic and red chilli until very light golden. Remove from heat, stir in everything else just before serving. Serve warm! (ie butter melted).