Chimichurri Butter Recipe
Introduction
Chimichurri butter is a flavorful twist on classic herb butter, combining zesty herbs, garlic, and a touch of heat. It’s perfect for adding a fresh, vibrant kick to steaks, roasted vegetables, and grilled proteins.
Ingredients
- 125g / 1 stick (8 tbsp) unsalted butter
- 3/4 tsp cooking salt / kosher salt (reduce by 30% for table salt, increase by 30% for flakes)
- 3 tsp garlic, finely minced (3–4 cloves)
- 1 tsp large red chilli, deseeded and 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
Instructions
- Step 1: Melt the butter with the salt over medium heat. Add the garlic and red chilli, sautéing until the garlic turns very light golden, about 30 seconds.
- Step 2: Remove from heat and let the butter cool for at least 5 minutes. Just before serving, stir in the parsley, oregano, and red wine vinegar.
- Step 3: Serve warm, with the butter melted. Spoon over steak, roast beef slices, cooked vegetables, or other proteins like fish, chicken, prawns, or pork.
- Step 4: To make ahead, prepare the garlic butter and let it sit at room temperature or in the fridge overnight. Melt it gently to liquify before stirring in the fresh herbs and vinegar.
Tips & Variations
- For an extra spicy version, use Birds Eye or Thai chillies instead of mild red chilli.
- Try swapping oregano for cilantro or basil for a different herb flavor.
- If you prefer a smoother butter, blend the herbs and garlic with the softened butter before melting.
Storage
Store chimichurri butter wrapped tightly in the refrigerator for up to 5 days. Reheat gently to melt before serving, and stir in fresh herbs if needed to refresh the flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt since salted butter already contains salt.
Can I prepare chimichurri butter in advance?
Absolutely. You can prepare the garlic butter ahead and store it chilled. Melt and add fresh herbs just before serving for the best flavor.
PrintChimichurri Butter Recipe
Chimichurri butter is a vibrant, herb-infused compound butter that combines the richness of unsalted butter with the fresh flavors of garlic, red chili, parsley, oregano, and a touch of red wine vinegar. Perfect for melting over steaks, roast beef, vegetables, or various cooked proteins, this easy-to-make butter elevates dishes with a zesty, aromatic kick.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Enough chimichurri butter for 4 servings
- Category: Sauce/Condiment
- Method: Stovetop
- Cuisine: Argentinian
Ingredients
Butter Base
- 125g / 1 stick (8 tbsp) unsalted butter
- 3/4 tsp cooking salt / kosher salt (reduce by 30% for table salt, increase by 30% for flakes)
Herb and Flavor Mix
- 3 tsp garlic, finely minced (3 – 4 cloves)
- 1 tsp large red chili, deseeded and finely minced (or Bird’s Eye/Thai chili 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
Instructions
- Sauté Butter, Garlic, and Chili: Melt the unsalted butter with the salt over medium heat. Add the finely minced garlic and red chili, sautéing until the garlic turns very light golden, which should take about 30 seconds. Be careful not to brown the garlic to avoid bitterness.
- Cool and Mix in Herbs: Remove the butter from heat and allow it to cool for at least 5 minutes to prevent wilting the herbs. Just before serving, stir in the finely minced parsley, oregano, and red wine vinegar or lemon juice to infuse fresh flavors.
- Serve Warm: Serve the chimichurri butter warm, spooning the melted butter over steaks, roast beef slices, cooked vegetables, or other cooked proteins like fish, chicken, shrimp, or pork.
- Make Ahead Option: You can prepare the garlic butter in advance and store it chilled overnight. Before serving, gently melt to liquify, then stir in the fresh parsley and oregano for best flavor and texture.
Notes
- Adjust salt quantity depending on the type of salt used; table salt is denser than kosher or flaked salt.
- For an extra spicy kick, substitute the large red chili with Bird’s Eye or Thai chili.
- If unavailable, lemon juice can be used as a substitute for red wine vinegar.
- This butter is best served warm and freshly made for maximum flavor and aroma.
- Can be refrigerated and reheated gently before adding fresh herbs if made ahead.
Keywords: chimichurri butter, herb butter, steak butter, compound butter, garlic butter, Argentinian sauce, red chili butter
