PANTRYFLEX

shake · herb sauce

★ STARRED KITCHENPrep 5 min

Wild Garlic Chimichurri

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

FINISHING SAUCE · GRILLED MONKFISH & BBQ MEATS

In the published recipe, this is the finishing sauce for miso-glazed monkfish. The same recipe pairs it with Elderflower Vinaigrette, the dressing.

The finishing sauce from Banks' miso-glazed monkfish.

On the jar

WILD GARLIC

Method
shake
Yield
about ¾ cup
Ingredients
10
Jar batch
2.25× recipe
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Ratio

Ratio by volume: RAPESEED OIL 70 ml, SOY SAUCE 10 ml, W.WINE VINEGAR 10 ml
RAPESEED OIL 70 mlSOY SAUCE 10 mlW.WINE VINEGAR 10 ml

Ingredients

  • Parsleyabout ¼ bunch (15 g)
  • Chivesabout ¾ bunch (15 g)
  • Chervilabout ¾ bunch (15 g)
  • Wild Garlicabout 1¼ bunches (50 g)
  • Chile Paste5 g
  • Pickled Onion15 g
  • Capersabout 1 Tbsp (10 g)
  • Soy Sauce2 tsp (10 ml)
  • White Wine Vinegar2 tsp (10 ml)
  • Rapeseed Oilabout ¼ cup (70 ml)

Where it sits

One of 143 herb sauces in the catalog, with 10 ingredients against a median of 8.

Its fat to acid ratio is 7:1, higher than 81% of the catalog’s herb sauces (median 2.8:1), a richer mix for the category.

The acid here is white wine vinegar. In this category chefs also reach for lemon juice (35 recipes), red wine vinegar (34), and lime juice (8).

The fat here is rapeseed oil. In this category chefs also reach for olive oil (102 recipes) and grapeseed oil (6).

Method

  1. Pour to the lines in order (bottom → top): RAPESEED OIL, SOY SAUCE, W.WINE VINEGAR.
  2. Shake-to-line (dashed marks): add PICKLED ONION, then CAPERS. Spoon in, shake, and top up until the settled level reaches each dashed line.
  3. Add by count: ½ BUNCH PARSLEY, 1½ BUNCHES CHIVES, 1½ BUNCHES CHERVIL, 2½ BUNCHES WILD GARLIC.
  4. Season to finish: CHILE PASTE (about 2 tsp).
  5. Cap the jar and shake until emulsified.

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No more eyeballing the herbs.

You found this recipe once. On a PantryFlex jar it's printed in glass. The herb-to-oil ratio holds even when the bunch at the store looks different than last time.

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Provenance

Tommy Banks works in Modern British / farm-to-table at The Black Swan at Oldstead; credentials include Michelin 1* (The Black Swan at Oldstead).

Originally published as Oldstead Chimichurri.

Adapted from a Tommy Banks recipe (Tommy Banks / James Martin Chef (miso-glazed monkfish)).

More from this kitchen

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.25× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Tommy Banks / James Martin Chef (miso-glazed monkfish) (published as “Oldstead Chimichurri”). Full citation lives in Provenance.

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