Chimichurri Sauce Recipe {Most Flavorful!} - Cooking Classy (2024)

FAQs

Chimichurri Sauce Recipe {Most Flavorful!} - Cooking Classy? ›

Chimichurri can become bitter if the ingredients aren't balanced properly. Thankfully, there are a few easy ways to fix bitter-tasting chimichurri. Adding more acidity, like citrus or vinegar, can counteract bitter flavors. You can also add a touch of sweetness in the form of honey or sugar.

Chimichurri can become bitter if the ingredients aren't balanced properly. Thankfully, there are a few easy ways to fix bitter-tasting chimichurri. Adding more acidity, like citrus or vinegar, can counteract bitter flavors. You can also add a touch of sweetness in the form of honey or sugar.

Red or white wine vinegar? You can use either red or white wine vinegar to add the acidity to chimichurri. Red wine vinegar lends itself better to red meat in the same way you might pair it with red wine. Red wine vinegar also makes the chopped onions look pretty by staining them a delicate shade of pink.

Traditional recipes for the Argentina's most popular condiment for grilled meat call for red wine vinegar, but League of Kitchens cooking instructor Mirta Rinaldi and her family prefer the sweeter flavor of balsamic.

Chimichurri can be stored in the refrigerator for several weeks; it will lose its bright green color, but it will improve in flavor with time.

Spices mask bitter flavors, so don't be shy. Add some spicy peppers or powders to your cooking, or sprinkle some onto your dishes for a little bit of extra heat. Black pepper in particular has compounds that counteract bitterness. Some other great spices include cayenne, red pepper, paprika, and chili powder.

Add Some Baking Soda

If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.

Don't over-chop when adding the oil, as it may start to emulsify and make the final sauce cloudy. Scoop into a bowl and serve. Can be made several hours in advance and kept in fridge.

Balsamic vinegar is a good marinade for red meats because it helps to tenderize them. The acid in the vinegar helps to break down some of the protein and fat in the beef, which makes it softer. The balsamic vinegar also adds a sweet flavor while tenderizing, without having to add any sugar.

If you've never had this sauce before, you're about to be wowed. It's similar to pesto, but without any cheese or nuts and with a heavier emphasis on acidic vinegar.

Can I use regular parsley for chimichurri? ›

I personally love the mix of parsley and cilantro so that is how I make chimichurri, but if you want a classic recipe, you can use all parsley. Use flat leaf parsley and not curly parsley. Oregano– you can use fresh or dried oregano. Garlic– I use 3 cloves of fresh garlic.

Traditionalists might say it's reserved for churrasco, or grilled meat, but we say chimichurri tastes amazing on fish, pasta salads, eggs, potatoes—practically anything!

Red wine vinegar is the best vinegar for chimichurri. Use lemon juice as a substitution. We don't recommend balsamic or white vinegar.

And from a health standpoint, chimichurri is loaded with good-for-you benefits, including calcium, carotenes, iron, and vitamins A and C (from the parsley) and calcium, fiber, iron, and vitamins E and K (from the oregano), as well as heart-healthy garlic and the monounsaturated fat found in olive oil, which may help to ...

Recipe Tips

Use the sharpest knife in your kitchen when making this recipe. A dull knife can pulverize the herbs making the chimichurri look kind of brown.

Chimichurri sauce is usually served aged. The ingredients cause a natural pickling process. We recommend that it is consumed within 6 months and be kept in cool dry place.

Like salt, acids such as vinegar or lemon juice compete with bitter flavor compounds, lessening our perception of these tastes as they “brighten” remaining ones. We use vinegar to enliven the flavor of everything from soups and stews to sauces.

Add a little butter or cream or cream cheese, to taste. It will smooth it all out. Make sure you mix it in really well. I have read that you can add 1/4 teaspoon of baking soda per cup of sauce to cut acidity, but I wouldn't try that myself.