Chimichurri Butter

🌿 Chimichurri Compound Butter

Chimichurri butter is the ultimate "shortcut sauce." By folding the bright, acidic, and herbal flavors of a traditional Argentinian chimichurri into high-quality butter, you create a condiment that melts into a rich, flavorful glaze on hot proteins.

Ingredients

Butter: 1 cup (2 sticks) unsalted butter, high-quality, softened to room temperature.

Fresh Herbs: 1/2 cup finely chopped fresh flat-leaf parsley and 2 tablespoons chopped fresh oregano.

Aromatics: 3-4 cloves garlic, minced very fine.

Acid & Heat: 1 tablespoon red wine vinegar, 1 teaspoon red pepper flakes (adjust to taste).

Seasoning: 1 teaspoon kosher salt and 1/2 teaspoon freshly cracked black pepper.

Instructions

1. Prep the Herbs

Finely mince the parsley and oregano. It is crucial to use fresh herbs here; dried herbs won't provide the same vibrant "green" flavor profile.

2. Mix

In a medium bowl, combine the softened butter with the minced garlic, herbs, red wine vinegar, red pepper flakes, salt, and pepper. Use a rubber spatula or a fork to mash and fold the ingredients together until the color is uniform and the herbs are evenly distributed.

3. Shape and Chill

Place a sheet of parchment paper or plastic wrap on a flat surface.

Spoon the butter onto the center.

Fold the paper over and roll the butter into a log shape (about 2 inches thick).

Twist the ends of the paper to seal.

Refrigerate for at least 2 hours to let the flavors marry and the butter to firm up.

Best Ways to Serve

Pairing

How to Use

Steak

Place a thick slice on a resting Ribeye or Filet Mignon.

Grilled Corn

Slather over hot corn on the cob instead of plain butter.

Seafood

Melt over grilled shrimp skewers or pan-seared white fish.

Bread

Use as a spread for toasted ciabatta or a "fancy" garlic bread.

Roast Veggies

Toss with warm roasted potatoes or carrots immediately after they leave the oven.

Storage Tips

Fridge: Keep wrapped tightly for up to 2 weeks.

Freezer: This butter freezes beautifully. Slice it into "coins" first, then freeze on a tray before transferring to a bag. It will last up to 3 months and can be used one slice at a time!

Chimichurri butter is a decadent compound butter (a mix of butter and supplemental ingredients) that brings the bright, zesty flavors of Argentinian chimichurri sauce into a creamy, spreadable form. 🧈🌿

Traditionally, chimichurri is an oil-based sauce, but replacing the oil with butter creates a rich topping that is particularly famous for melting over hot steaks, seafood, or roasted vegetables.

What’s inside? 🌿

While recipes vary, a classic chimichurri butter usually includes:

Fresh Herbs: Lots of flat-leaf parsley and often some cilantro or oregano.

Aromatics: Fresh minced garlic and sometimes shallots.

Acid: Red wine vinegar (this is the "secret" to that signature tang).

Heat: Red pepper flakes or finely diced fresh chilies.

The Base: High-quality softened butter (unsalted is best so you can control the salt level).

We can dive deeper into this in a few different ways. Which of these sounds most interesting to you?

The "Roll and Slice" Method: Let's learn how to make a classic log of compound butter that you can store in the freezer and slice into perfect "coins" whenever you need them.

Flavor Variations: Explore how to customize the butter, such as making a "Red Chimichurri" version with smoked paprika or adding citrus zest for extra brightness.

Creative Uses: Beyond steak, we can look at how to use this butter for pasta, roasted potatoes, or even upgraded garlic bread.

Would you like to start with the basic technique or explore some flavor variations?