Chimichurri Butter

Name: Chimichurri Butter
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 6 servings
Ingredients: 125g / 1 stick (8 tbsp) unsalted butter; 3/4 tsp cooking salt / kosher salt (reduce by 30% for table salt, + 30% for flakes); 3 tsp garlic, finely minced (3 - 4 cloves); 1 tsp large red chilli, deseeded, finely minced (or Birds Eye/Thai, for extra spicy!); 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)

10 min2 min12 min6 servings

Instructions

Sauté - Melt butter with the salt on medium heat. Sauté garlic and red chilli until the garlic is very light golden - about 30 seconds.
Herbs - Remove from heat. Let it cool for at least 5 minutes. Stir in the parsley, oregano and vinegar just before serving.
Serve warm! (ie butter melted). Spoon over steak, roast beef slices, vegetables (cooked), other cooked proteins (fish, chicken, prawns/shrimp, pork).
Making ahead: You can let the garlic butter sit around for a while (even overnight), just melt to liquify before stirring in the parsley and oregano.

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Instructions

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