PANTRYFLEX

shake · herb sauce

NATIONAL AWARD WINNERPrep 5 min

Mint Chimichurri

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

Fresh herb finish for fish, chicken, and vegetables.

Ratio

Ratio by volume: Olive Oil 180 ml, Red Wine Vinegar 30 ml, Lime Juice 45 ml, Fish Sauce 8 ml, Honey 15 ml
Olive Oil 180 mlRed Wine Vinegar 30 mlLime Juice 45 mlFish Sauce 8 mlHoney 15 ml

Ingredients

  • Mint2 cups finely chopped (60 g)
  • Parsley1/4 cup finely chopped (10 g)
  • Oregano2 Tbsp fresh (5 g)
  • Shallot1/4 cup minced (40 g)
  • Garlic1 large clove minced
  • Olive Oil3/4 cup EVOO (180 ml)
  • Red Wine Vinegar2 Tbsp (30 ml)
  • Lime Juice3 Tbsp (45 ml)
  • Fish Sauce1/2 Tbsp (7.5 ml)
  • Red Pepper1/2 tsp chili flake (1 g)
  • Honey1 Tbsp (15 ml)
  • Lemon1 Tbsp preserved lemon minced (15 g)
  • Saltto taste

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Red Wine Vinegar, Lime Juice, Fish Sauce, Honey.
  2. Add finishing notes: Mint, Parsley, Oregano, Shallot, Garlic, Red Pepper.
  3. Cap the jar and shake until emulsified.

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1 kitchen · 2 national awards

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Provenance

Chicago chef of Girl & the Goat; James Beard Outstanding Chef, Best Chef: Great Lakes, and Top Chef winner. American cooking with Asian and Mediterranean accents across Goat, Duck Duck Goat, and related kitchens.

Adapted from a recipe published by Stephanie Izard in Stephanie Izard (marinated shrimp page).

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FAQ

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 Stephanie Izard (marinated shrimp page) (published as “Mint Chimichurri”). Full citation lives in Provenance.

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