Chimichurri Butter

Name: Chimichurri Butter
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (260 ml)
Cuisine: Latin
Ingredients: 1 cup soft (227 g) Butter; 2 Tbsp chimichurri herbs (8 g) Parsley; 1 clove Garlic; 1 Tbsp (15 ml) Lemon Juice; 1 tsp (5 ml) Red Wine Vinegar; 1/2 tsp (3 g) Salt

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

FINISHING BUTTER · STEAK FINISH & GRILLED BREAD

A finishing butter for steak finish & grilled bread.

Thomas Bille's chimichurri butter for steak.

On the jar

CHIMICHURRI

Method: blend
Yield: about 1 cup
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 15 mlRed Wine Vinegar 5 ml

Ingredients

Butter1 cup soft (227 g)
Parsley2 Tbsp chimichurri herbs (8 g)
Garlic1 clove
Lemon Juice1 Tbsp (15 ml)
Red Wine Vinegar1 tsp (5 ml)
Salt1/2 tsp (3 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Chimichurri Butter wants a blender. Make it from this page.

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

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Provenance

Baja Mexican-American chef; James Beard Best Chef: Texas 2025. Known for coastal Mexican cooking published in recipe media.

Adapted from a Thomas Bille recipe (Thomas Bille / StarChefs carne asada).

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 Thomas Bille / StarChefs carne asada (published as “Chimichurri Butter”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar