What You Need to Know
Chimichurri sauce is a mixture of herbs, spices, garlic, red pepper flakes, red wine vinegar, and olive oil, which undergoes emulsification to combine oil and water-based ingredients. The chemistry behind chimichurri involves the balance of acidity from red wine vinegar and the richness of olive oil, creating a stable emulsion.
Steps
- 1.
Chimichurri-marinated flank steak (Argentina): Tenderizes meat while adding bright herbal flavors
- 2.
Chimichurri roasted potatoes (Uruguay): Provides acidic counterpoint to starchy vegetables
- 3.
Chimichurri seafood ceviche (Peru): Adds herbal complexity to citrus-cured fish
The Science
Primary Reaction
Emulsification