"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Condiments
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-28-2019, 11:37 AM   #1
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,328
Chimichurri Sauce a la GotGarlic

This is my version of Argentinian chimichurri sauce. I usually chop the garlic and let it sit in the vinegar for a bit, to tame the bite. It's delicious served with grilled meats, especially beef.

1/2 cup parsley, chopped
1 clove garlic, chopped
1/4 cup extra-virgin olive oil
1/8 cup red wine vinegar
1 tbsp water
1/8 cup red onion
1/2 tsp. salt
1/8 tsp. red pepper flakes or Aleppo pepper

Process parsley and garlic in food processor till finely chopped. Scrape down sides of bowl as necessary.

Transfer to a medium bowl and whisk in remaining ingredients till thoroughly blended. Taste and adjust seasoning.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 05-28-2019, 04:32 PM   #2
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 23,521
Send a message via Skype™ to taxlady
Thanks, copied to my sauces folder.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 05-28-2019, 04:39 PM   #3
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 13,749
GG, after soaking the garlic in vinegar, do you then pitch that vinegar and use fresh when making the sauce? Otherwise, wouldn't the "bite" still be there since it leached into the vingegar? Whenever I soak any kind of onion to tame the flavor, I always toss that soaking liquid out before continuing with the recipe.
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 05-28-2019, 04:44 PM   #4
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,328
CG, no, I don't. The vinegar neutralizes the bite of the garlic. It doesn't dissolve it.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 05-28-2019, 10:30 PM   #5
Chef Extraordinaire
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 10,062
Thank you for sharing GG, this one sounds so good too!
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 05-28-2019, 11:01 PM   #6
Head Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 1,542
Quote:
Originally Posted by Cooking Goddess View Post
GG, after soaking the garlic in vinegar, do you then pitch that vinegar and use fresh when making the sauce? Otherwise, wouldn't the "bite" still be there since it leached into the vingegar? Whenever I soak any kind of onion to tame the flavor, I always toss that soaking liquid out before continuing with the recipe.
I often soak garlic or shallots in a citric acid solution - just a large pinch I put in some water. I rinse them, then let them soak, while fixing whatever the rest of the dish is, then I rinse them again. I esp. like to do this when I will be saving some of the leftovers - it helps a lot, to prevent that raw onion or garlic flavor from increasing.
__________________
Dave
pepperhead212 is offline   Reply With Quote
Old 05-29-2019, 06:26 AM   #7
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,637
How long can this store for or is this a use immediately kinda a thing ?

I made it in the past , and the recipe was very similar, but it was about a year ago and I forgot what I did with it.
larry_stewart is online now   Reply With Quote
Old 05-29-2019, 08:08 AM   #8
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,328
Quote:
Originally Posted by larry_stewart View Post
How long can this store for or is this a use immediately kinda a thing ?

I made it in the past , and the recipe was very similar, but it was about a year ago and I forgot what I did with it.
It'll keep for about a week.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 05-29-2019, 11:34 AM   #9
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,578
That's interesting about trying to tame the taste of raw garlic or onion for something like this. It's only my opinion, but what I enjoy most about this sauce is how powerful all the flavors are.

Just be sure whoever you kiss has been eating it too.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-29-2019, 03:44 PM   #10
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 24,328
Quote:
Originally Posted by Kayelle View Post
That's interesting about trying to tame the taste of raw garlic or onion for something like this. It's only my opinion, but what I enjoy most about this sauce is how powerful all the flavors are.

Just be sure whoever you kiss has been eating it too.
I don't like biting into raw onion or garlic in anything. It's just a difference in taste
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Reply

Tags
garlic, parsley, recipe, red wine vinegar, sauce

Chimichurri Sauce a la GotGarlic This is my version of Argentinian chimichurri sauce. I usually chop the garlic and let it sit in the vinegar for a bit, to tame the bite. It's delicious served with grilled meats, especially beef. 1/2 cup parsley, chopped 1 clove garlic, chopped 1/4 cup extra-virgin olive oil 1/8 cup red wine vinegar 1 tbsp water 1/8 cup red onion 1/2 tsp. salt 1/8 tsp. red pepper flakes or Aleppo pepper Process parsley and garlic in food processor till finely chopped. Scrape down sides of bowl as necessary. Transfer to a medium bowl and whisk in remaining ingredients till thoroughly blended. Taste and adjust seasoning. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 07:34 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.