Chimichurri

Name: Chimichurri
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¾ cups (420 ml)
Cuisine: Latin
Ingredients: 1 cup + 2 tsp grapeseed oil (250 ml) Grapeseed Oil; about ⅓ cup (74 ml) Red Wine Vinegar; about ¾ bunch (37.5 g) Parsley; about ½ shallot (25 g) Shallot; about 1 bunch (17.5 g) Chives; about ¼ bunch (15 g) Cilantro; about ½ bunch (10 g) Oregano; about 1½ cloves (7.5 g) Garlic; about 1 tsp (7 g) Salt; 6 g lemon juice Lemon Juice; about ½ tsp (1 g) Pepper; about 1 chile (2 g) Bird's Eye Chile; un filet pour finir Olive Oil

Independent adaptation of a publicly published Éric Frechon recipe. Not affiliated with, sponsored by, or endorsed by Éric Frechon.

FINISHING SAUCE · GRILLED RED MEAT & PORK

A finishing sauce for grilled red meat & pork.

Frechon's chimichurri.

On the jar

CHIMICHURRI

Method: stove
Yield: about 1¾ cups
Ingredients: 13

Stove sauce. Cook from the recipe

Ratio

Grapeseed Oil 250 mlRed Wine Vinegar 74 mlLemon Juice 6 ml

Ingredients

Grapeseed Oil1 cup + 2 tsp grapeseed oil (250 ml)
Red Wine Vinegarabout ⅓ cup (74 ml)
Parsleyabout ¾ bunch (37.5 g)
Shallotabout ½ shallot (25 g)
Chivesabout 1 bunch (17.5 g)
Cilantroabout ¼ bunch (15 g)
Oreganoabout ½ bunch (10 g)
Garlicabout 1½ cloves (7.5 g)
Saltabout 1 tsp (7 g)
Lemon Juice6 g lemon juice
Pepperabout ½ tsp (1 g)
Bird's Eye Chileabout 1 chile (2 g)
Olive Oilun filet pour finir

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Chimichurri wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 2 national awards

ChimichurriNATIONAL AWARD WINNEROn the jar: CHIMICHURRI
Chimichurri Argentin★★★ KITCHENOn the jar: CHIMICHURRI
Chimichurri★ STARRED KITCHENOn the jar: CHIMICHURRI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Éric Frechon works in French haute cuisine / brasserie at Epicure; credentials include Michelin 3* (Epicure, Le Bristol Paris, 2009-2024).

Adapted from a recipe published by Éric Frechon in Éric Frechon Instagram recipe via Femme Actuelle.

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Éric Frechon Instagram recipe via Femme Actuelle (published as “Chimichurri”). Full citation lives in Provenance.

Companion jar