Thursday, February 18, 2010

Molho Chimichurri Sauce

Primeira vez que provei foi num resto de carnes em NYC, colocado sobre uma fraldinha deliciosa. Aí, fiquei encantada e querendo saber como se faz.

E hoje no Tweeter, recebi o link do Blog da Chef Cris Leite que ensina como fazer/

Então, clique aqui e saboreie.


The first time I tasted this sauce was in a steakhouse in NYC, with a delicious flank. Then, I was delighted and wondering how to make it.

And today at Tweeter, I received a link to the Blog of Chef Cris Leite that teaches how to make it. is just translation:

Tips for a good Chimichurri Sauce:

Do not use olive oil to make the sauce. A neutral oil such as sunflower are best suited for not interfering with the flavor of the herbs.

If the sauce will be consumed in a day or two, you can incorporate fresh ingredients in the recipe; otherwise, you must use dried ingredients.

Use good quality vinegar (always wine, not apple). Replacing a part of the wine vinegar for balsamic vinegar, gives a stronger flavor.

To make the finest chimichurri sauce, add chopped sun dried tomatoes.

Herbs such as coriander and basil are not traditional, but appear in some recipes. Because they are herbs with strong flavor, use a small amount.

Chimichurri Sauce

  • 30g Chopped and fried garlic
  • 80g Chopped and fried onion
  • 60g Red bell pepper chopped
  • 60g Yellow pepper chopped
  • 20g Dried oregano
  • 20g Dried rosemary
  • 1 / 2 bunch Fresh parsley
  • 10g Chilli pepper
  • 5g white Pepper
  • 2 chopped bay leaves
  • 20g Curry powder
  • 20g Sugar
  • 200ml White wine vinegar
  • 400ml Sunflower oil
  • 5g Sal
  • 60ml Warm water
  • 300ml Sunflower oil just to fry the onions and garlic

    How to prepare:

    1. Fry the chopped garlic in sunflower oil, drain the fat in a paper towel.
    2. Repeat the same wih the onions.
    3. FMix with onions, the garlic, peppers, parsley, oregano, curry, rosemary, peppers, bay leaf, sugar, salt, water, oil and vinegar.
    4. Serve with meat.

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