From Francis Mallmann's kitchen · Restaurant Garzón, Garzón
shake · herb sauce
NATIONAL AWARD WINNERPeninsula Chimichurri
From a national-award-winning chef
Ratio
WATER 240RED WINE VIN 60OLIVE OIL 120
Ingredients
- WATER240 ml
- SALT18 g
- GARLIC50 g
- PARSLEY60 g
- OREGANO30 g
- RED PEPPER4 g
- RED WINE VIN60 ml
- OLIVE OIL120 ml
Method
- Pour to the lines in order (bottom → top): WATER, RED WINE VIN, OLIVE OIL.
- Add finishing notes: SALT, GARLIC, PARSLEY, OREGANO, RED PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Argentine open-fire cook and author of Seven Fires; international grilling authority with restaurants including Garzón in Uruguay and Los Fuegos projects. James Beard cookbook nominee lineage.
Originally published as Chimichurri.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Seven Fires / NY Mag (Francis Mallmann) (published as “Chimichurri”). Full citation lives in Provenance.