PANTRYFLEX

blend · butter emulsion

NATIONAL AWARD WINNERPrep 10 min

Chimichurri Butter

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

Thomas Bille's Chimichurri Butter, from the published recipe.

Ratio

Ratio by volume: Lemon Juice 15 ml, Red Wine Vinegar 5 ml
Lemon Juice 15 mlRed Wine Vinegar 5 ml

Ingredients

  • Butter — 1 cup soft (227 g)
  • Parsley — 2 Tbsp chimichurri herbs (8 g)
  • Garlic — 1 clove
  • Lemon Juice — 1 Tbsp (15 ml)
  • Red Wine Vinegar — 1 tsp (5 ml)
  • Salt — 1/2 tsp (3 g)

Method

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

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:

4 kitchens · 4 stars · 3 national awards

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First run is small.

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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).

More from this kitchen

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?

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

Companion jar