Chimichurri 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
Scale
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
Find it online: https://flavorsbymaya.com/chimichurri-butter-recipe/
