Ive made chimmichurri so many times. It’s my favorite sauce at restaurants. But I can’t seem to get it right.
Ive made chimmichurri so many times. It’s my favorite sauce at restaurants. But I can’t seem to get it right. The recipe I just tried - Italian parsley - chives - basil - shallot - Fresno pepper - one clove of garlic grated - good quality olive oil - good quality red wine vinegar - Dijon mustard - salt and pep Everything was hand chopped and hand mixed. Then tasted and it seemed okay and rested at room temp for 30 mins while I prepped the rest of the meal. I was mostly following this recipe save for the leeks. https://www.instagram.com/reel/DXZk_HOodMa/ It just doesn’t taste great. I think the thing sticking out most is the parsley. It’s so bitter. Are there different bitterness levels of Italian parsley? Maybe the sharpness of the garlic? Really just is nothing like the deliciousness I get at our local Argentinian restaurant or steakhouse. Please help! EDIT: Appreciate all the passion and differing opinions on this post. Will definitely try oregano next time and will lose the basil and Dijon! 🙏 EDIT 2: y’all are ruthless with the downvotes! 😆 submitted by /u/Aequitas123 [link] [comments]
