As a Chef I get asked frequently for some fun and light sauce ideas. Note: a good sauce is meant to enhance the natural flavors and round out the dish, not overpower it. Someone once asked me to find a sauce that was a one stop shop. Crazy right? Being one for a challenge I started messing around with sauce ideas and asked some chef buddies for ideas and chimichurri kept coming up. The cool thing about chimichurri sauce is that it’s flexible. What I mean by that is this: take out parsley and add cilantro, remove basil and try oregano, get rid of the chili flakes and add some jalapeños. Yes, there you have it. A sauce that can be tailored to go great with things like: beef, chicken, lamb, hybrid striped bass, potatoes and even some Grilled Mexican White Shrimp.
As you will find with our recipes, we highly encourage messing around. Use our recipes as a template to spark some culinary craziness. Switch out ingredients, adjust as needed and have fun. Cooking is a love and passion of ours and we hope it will become the same for you.
|Parsley||1||Cup||Washed, drained and rough chopped|
|Garlic||4||Cloves||Peeled and minced|
|Basil||1/4||Cup||Washed, drained and rough chopped|
|Olive Oil||1/2||Cup||Use a good oil for this, EVOO is a great choice|
|Red Wine Vinegar||1/4||Cup||Could use White Balsamic if desired|
|Sea Salt||Taste||Adjust as needed|
|Pepper||Taste||Adjust as needed|
|Red Pepper Flakes||Taste||Adjust as needed|
|Place all ingredients except the oil into a mixing bowl.|
|Add the oil slowly and using the hand blender to emulsify the mixture. Be sure not to puree the mixture, it should be chunky.|
|Season to taste.|
|If you don’t have a hand blender, this will work great in a blender. Pulse the mixture to get a good final sauce. Don’t puree.|