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Tuesday, 3 June 2014

The Sauces: Chimichurri Sauce

Contributed by Cooking light, the complete Quick Cook, (A practical Guide to Smart, Fast home Cooking) by  Bruce  Weinstein and Mark Scarborough, Publisher Oxmoor House

This is a traditional Agentine sauce, often served with steaks and other cuts or beef. It is sour and spicy - a sophisticated mélange. Use only fresh herbs here.
1/4 cup white vinegar
2 tsp. extra-virgin olive oil
1/2 tsp. salt
6 garlic cloves, peeled
2 jalapeno peppers, stems removed
3 bay leaves
1 cup minced fresh parsley
1/4 cup minced fresh oregano

Place first ingredients in the blender, process until smooth. Add parsley and oregano and stir well. Store, covered in refrigerator for up to 2 days. Yield I cup(serving size about 21/2 tsp.


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