On the jar: Glasscrest Chimichurri
shake · chimichurri
NATIONAL AWARD WINNERPrep 5 minMint Chimichurri
Independent adaptation of a publicly published Jeremiah Langhorne recipe. Not affiliated with, sponsored by, or endorsed by Jeremiah Langhorne.
Chimichurri from a national-award-winning chef.
Ratio
Ratio by volume: Olive Oil 240 ml, Sherry Vinegar 30 ml, Sorghum 30 ml, Lemon Juice 15 ml
Olive Oil 240 mlSherry Vinegar 30 mlSorghum 30 mlLemon Juice 15 ml
Ingredients
- Mint — 1 bunch mint (25 g)
- Parsley — 1 bunch parsley (30 g)
- Tarragon — 1 bunch tarragon (15 g)
- Shallot — 2 shallots (minced)
- Olive Oil — 1 cup olive oil (240 ml)
- Sherry Vinegar — 2 Tbsp sherry vinegar (30 ml)
- Sorghum — 2 Tbsp sorghum (30 ml)
- Salt — Salt to taste
- Lemon Juice — lemon juice to taste
Method
- Pour to the lines in order (bottom → top): Olive Oil, Sherry Vinegar, Sorghum, Lemon Juice.
- Add finishing notes: Mint, Parsley, Tarragon, Shallot, Salt.
- Cap the jar and shake until emulsified.
Provenance
Jeremiah Langhorne works in Appalachian / Mid-Atlantic at The Dabney; credentials include James Beard Best Chef: Mid-Atlantic 2018 (The Dabney).
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Jeremiah Langhorne / CBS The Dish (published as “Mint Chimichurri”). Full citation lives in Provenance.