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Chimichurri Butter Recipe

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3.9 from 1 review

Chimichurri butter is a vibrant and flavorful compound butter made by blending melted butter with garlic, red chili, fresh parsley, oregano, and a touch of red wine vinegar. Perfect for spooning warm over steaks, roast beef, cooked vegetables, and other proteins, this herbaceous butter infuses dishes with a zesty, aromatic kick. Easy to prepare and versatile, it's a delicious way to elevate your meals instantly.

  • Total Time: 15 minutes
  • Yield: About 8 servings (1 1/2 tablespoons per serving)

Ingredients

Butter Base

  • 125g / 1 stick (8 tbsp) unsalted butter
  • 3/4 tsp cooking salt or kosher salt (reduce by 30% if using table salt, increase by 30% if using salt flakes)

Flavor Components

  • 3 tsp garlic, finely minced (3 – 4 cloves)
  • 1 tsp large red chili, deseeded, finely minced (or Birds Eye/Thai chili for extra spice)
  • 1 tbsp red wine vinegar or lemon juice
  • 1/4 cup finely minced parsley leaves (about 1 cup leaves before chopping)
  • 2 tbsp fresh oregano, finely minced

Instructions

  1. Sauté Butter and Aromatics: Melt the unsalted butter with salt over medium heat in a pan. Add the minced garlic and red chili, sautéing until the garlic turns a very light golden color, about 30 seconds. This quick cooking softens and flavors the butter without burning the delicate garlic.
  2. Cool and Add Herbs: Remove the pan from heat and let the butter cool for at least 5 minutes. Once cooled, stir in the finely minced parsley, oregano, and red wine vinegar or lemon juice just before serving to retain the freshness and vibrant herb flavors.
  3. Serve Warm: Serve the chimichurri butter while warm and melted. Spoon it generously over steak, roast beef slices, cooked vegetables, or other cooked proteins like fish, chicken, shrimp, or pork for an instant flavor boost.
  4. Make Ahead Option: You can prepare the garlic butter base ahead of time and keep it refrigerated overnight. When ready to use, gently melt it to liquify, then stir in the fresh herbs and vinegar before serving for maximum freshness and convenience.

Notes

  • Unsalted butter is preferred to control salt levels precisely since this butter acts as the seasoning for your dish.
  • If using salted butter, taste first and add extra salt sparingly if needed.
  • Coriander/cilantro can be substituted for some or all of the parsley for a different herby flavor.
  • Dried red pepper flakes can replace fresh chili; start with 1/4 tsp and adjust to taste.
  • Leftovers keep for 3 to 4 days in the fridge or up to 3 months frozen. Butter will solidify when chilled, so gently melt to use. Freshly made butter is best for the brightest herb flavor.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Condiment
  • Method: Stovetop
  • Cuisine: Argentine

Find it online: https://recipesvibe.com/chimichurri-butter-recipe/