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    Recipes » Sauces & Condiments

    Chimichurri Butter

    Published: Jul 17, 2022 · Modified: Oct 25, 2022 by foodworthfeed

    Jump to Recipe Print Recipe

    Chimichurri butter is the perfect condiment for steaks, grilled vegetables and crispy potatoes! This simple compound butter recipe melds the zippy and herbaceous flavors of chimichurri with the richness of butter! So good!

    A log of sliced chimichurri butter

    Try this recipe melted over our Perfectly Grilled Ribeye recipe!

    Jump to:
    • What is Chimichurri Butter?
    • Ingredients
    • Procedure
    • Serving Suggestions
    • More Recipes You May Like...
    • Recipe

    What is Chimichurri Butter?

    Chimichurri is a saucy condiment popular in Argentinian and Uruguayan cuisine. It is an un-cooked sauce that is made from fresh herbs, garlic, chili, vinegar and olive oil. The flavors are bright and herbaceous with a hint of spice. It is a tangy, acid-driven sauce that is typically paired with meats and vegetables.

    For this recipe, instead of using the traditional ingredient of olive oil - we are using butter. Both ingredients lend a fatty, rich mouthfeel. The butter imparts a fabulous flavor and tastes great melting over hot food.

    Aside from tasting delicious, the butter also helps to extend the shelf life of the fresh herbs in this recipe. While olive oil based chimichurri will oxidize quickly, this chimichurri butter will stay fresh in the fridge for 2 - 3 weeks.

    Ingredients

    Chimichurri butter is loaded with bright flavors from fresh ingredients. Here's what you'll need:

    Ingredients for chimichurri butter
    • Butter - We keep unsalted butter at home but a nice salty European butter would be best for this recipe. We like Kerrygold.
    • Red Wine Vinegar - Chimichurri gets its' characteristic zippiness from red wine vinegar.
    • Fresh Herbs - For a classic South American flavor, we used a combination of parsley, oregano and cilantro. The parsley and cilantro add a vibrant freshness while the oregano adds some earthy herbaceous flavors. If you are one of the many who are sensitive to cilantro, feel free to omit it.
    • Shallot & Garlic - Freshly minced shallot and garlic cloves are the backbone of this condiments' savory flavor.
    • Fresno Pepper - Finely minced chili adds a nice kick of spice to this butter. You can adjust the quantity to suit your desired spice levels, and/or substitute red chili flakes, if needed.
    • Lemon Zest - I add citrus zest to this recipe to help accentuate the bright, acidic flavors.
    • Salt & Pepper

    Procedure

    Chimichurri butter is easy to make and can be done completely by hand, or in a food processor. Either way, it should take less than ten minutes.

    The key to making a compound butter that melts into a saucy condiment is finely mincing the ingredients. The tiny pieces of garlic, chili and herbs need to be evenly distributed throughout the butter.

    You can add the ingredients to a food processor, or use a sharp knife. Personally, I prefer hand mincing the ingredients. It’s therapeutic, great practice, and helps to keep the individual ingredients vibrant and defined.

    Finely minced ingredients on a cutting board

    After mincing, use butter that is completely softened and squishy. Add all of the ingredients, except vinegar, to the butter and mix until well combined.

    Butter and finely minced chimichurri ingredients in a bowl

    Since the vinegar and butter don’t mix well, you will need to add the vinegar a splash at a time. It’s easier in a stand mixer or food processor, but I usually do it by hand anyway. Add a small splash and mix vigorously until combined. Repeat until all of the vinegar is combined into the chimichurri butter.

    A bowl of soft chimichurri butter

    The butter is ready can be served as is, tempered and ready to melt over a hot steak!

    If saving for later, you can torchon the butter, allow it to chill and later portion into disks. Torchon is a fancy French term that translates to ”wet rag” (essentially an outdated term for a basic culinary process). Today, it refers to shaping something into a log, usually with plastic wrap.

    Shaping & Saving Compound Butter

    To save and store the butter, lay a sheet of plastic wrap out over a clean work surface. Use a rubber spatula to scoop the butter onto the plastic, mimicking the size and shape of a stick of butter.

    Chimichurri butter plopped on a sheet of plastic wrap
    Plastic wrap folded around soft chimichurri butter

    To torchon (or shape the chimichurri butter into a log), roll the plastic wrap around it. Try to wrap the butter tightly, avoiding trapping any potential air bubbles. Then, while holding either end of the plastic wrap, roll the butter away from you, into a log. It helps it your work surface is ever so slightly dampened, with a moist kitchen towel. As you roll away from you, the plastic will twist at either end, securing it firmly.

    Torchon-ing a log of chimichurri butter
    Shaping soft chimichurri butter into a plastic wrapped log

    Once tightly wrapped, chill the butter in the refrigerator until firm. The fat from the butter works to preserve the fresh ingredients. The chilled chimichurri butter can be stored in the refrigerator for 2 - 3 weeks.

    Slices of chilled chimichurri butter on a cutting board

    When ready to serve, slice one - two disks of butter, per portion. You may want to allow the disks of chilled butter to temper a few minutes, to promote quicker melting.

    Serving Suggestions

    Chicmichurri butter is a versatile condiment that can add fat, acidity and freshness to several dishes. We like it best on grilled meats, vegetables and crispy potatoes. Let us know in the comments how you are using this recipe!

    Try this recipe with…

    • Grilled Steaks - Traditionally you might see chimichurri with a flank or skirt steak. Personally, we love it melting over our Perfectly Grilled Ribeye recipe.
    • Pork Chops
    • Chicken - Great on grilled chicken or melted over crispy skillet chicken dishes.
    • Crispy Potatoes - Grilled, smashed and baked or pan-fried!
    • Grilled Vegetables - Chimichurri butter is awesome for corn on the cob, grilled asparagus, squash and more!
    Chimichurri butter melting over a sliced steak

    More Recipes You May Like...

    • Tangy Apricot BBQ Sauce (for Grilling, Glazing & Dipping!)
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    If you make this recipe, please leave a star rating below!

    Recipe

    A log of sliced chimichurri butter

    Chimichurri Butter

    This compound butter recipe is full of fresh herbs, garlic and zippy vinegar finish! It's perfect for steaks, grilled meats and vegetables.
    5 from 6 votes
    Rate This Recipe
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    Course: Dinner
    Cuisine: Argentinian, South American
    Prep Time: 10 hours
    Total Time: 10 hours
    Servings: 8 Servings
    Author: foodworthfeed
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    Ingredients

    • 8 Tablespoons butter softened to room temperature (1 stick)
    • ¼ Cup fresh herbs, we used a combination of oregano, parsley and cilantro finely chopped
    • ½ small shallot minced
    • 3 cloves garlic minced
    • ½ fresno chili seeds removed, minced
    • lemon zest from ½ of a lemon
    • 2 teaspoons fine kosher salt* to taste (less if using salted butter)
    • ½ teaspoon Freshly-ground black pepper to taste
    • 2 Tablespoons red wine vinegar
    US Customary - Metric

    Instructions

    • In a small mixing bowl combine butter, herbs, shallot, garlic, fresno, lemon zest and salt and pepper. Mix until well combined. Add red wine vinegar a small splash at a time, mixing after each addition. Serve immediately or refrigerate until chilled.
    • To torchon for refrigeration: Place a large piece of plastic wrap on a clean, slightly moistened work surface. Place the chimichurri butter on the center of the plastic. Fold the plastic away from you, over the butter. Try to avoid trapping any air bubbles. With each respective hand, hold either side of the plastic wrap. Roll the butter away from you, into a log, while the plastic twists to secure either end. Refrigerate until firm and slice disks, as needed for serving.

    *Unless otherwise noted, foodworthfeed recipes are developed using Diamond Crystal brand kosher salt. If using iodized or table salt, reduce quantities by about half.

    Nutrition

    Calories: 107kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 683mg | Potassium: 29mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 525IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 0.2mg
    Did You Try This Recipe?Please leave a star rating! Then snap a pic & mention @foodworthfeed or tag #foodworthfeed to be featured on our Instagram stories!

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