min. 50 g.
Our preparation for churrasco or chimichurri sauce only has spices:
Chili pepper, oregano, thyme, garlic and parsley.
Preparation of chimichurri sauce
This simple sauce or dressing is, for many, one of the keys to the success of a good barbecue. Its preparation does not have much mystery:
- Churrasco mix (barbecue mix).
- White wine.
- Extra virgin olive oil.
- Water (optional)
Preparing the sauce
In a bowl we will mix well all the ingredients (spices, oil, extra olive oil, white wine, vinegar and salt) , being careful to stay short of vinegar and salt, since then we can rectify the savoury flavor after (if we go over, it is more difficult). Then we will add water to give it the right thickness that we are looking for; there are those who want it lighter and those who prefer it softer.
We do not indicate the exact measurements, because each one must experiment with their quantities.
A trick to give it a special touch is to replace the water with a homemade meat broth, to give it even more flavor.
This sauce gains more when more days pass, since this allows the ingredients and flavors to mix better. Plus, they can be kept in the fridge for months (vinegar and salt are natural preservatives).
|Allergen||Does it contain?|
|1.-||Cereals containing gluten and derived products (wheat, rye, barley , oats, spelled, kamut or their hybrid varieties)||N td>|
|2.-||Shellfish or shellfish-based products td>||N td>|
|3.-||Eggs and egg-based products td>||N td>|
|4.-||Fish and fish-based products td>||N td>|
|5.-||Peanuts and peanut-based products td>||N td>|
|6.-||Soy and soy products td>||N td>|
|7.-||Milk and its derivatives, including lactose < / td>||N td>|
|8.-||Nuts (almonds, hazelnuts, walnut nuts, cashews , pecans, para chestnuts, pistachios, pine nuts, macadamia nuts, Australian walnuts or derived products)||N td>|
|9.-||Celery and derived products||N td>|
|10.-||Mustard and derived products||N td>|
|11.-||Sesame seeds and products based on sesame seeds span>||N td>|
|12.-||Sulphurous anhydride and sulphites in concentrations greater than 10 mg / kg or 10mg / L expressed as SO₂.||N td>|
|13.-||Lupins and lupine-based products td>||N td>|
|14.-||Mollusks and shellfish products td>||N td>|
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