tag:blogger.com,1999:blog-7156136835299458536.post1424852138751608273..comments2023-12-21T04:50:34.137-08:00Comments on The Mindful Palate: ChimichurriJanicehttp://www.blogger.com/profile/03611246748000772620noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-7156136835299458536.post-10014864721028651062012-03-24T14:43:31.196-07:002012-03-24T14:43:31.196-07:00oh how awesome! I don't know of anyone from Ar...oh how awesome! I don't know of anyone from Argentina nor have I ever had what I absolutely knew was authentic sauce. <br /><br />I will try it without the lemon juice and shallot next time for sure. <br /><br />How long do you let the bay leaf sit in the sauce?<br /><br />in red sauce!!!!!!! thank you!!!!!Janicehttps://www.blogger.com/profile/03611246748000772620noreply@blogger.comtag:blogger.com,1999:blog-7156136835299458536.post-64233992000032207562012-03-24T13:54:13.904-07:002012-03-24T13:54:13.904-07:00Next time you make this, leave out the shallot and...Next time you make this, leave out the shallot and chop by hand. It will not be milky looking and be closer to how it is made in Argentina. My mother in law always added crushed red pepper instead of black pepper. Red wine vinegar and 1 bay leaf. Lemon juice was never used but like you said it is a template. I have been making this for 30 years+. I often will make it without the vinegar so I can use it in cooking. Then when I want to use it for my asado, I will add the vinegar. I add it to plain pasta and use it in red sauce.Donnahttp://boilingthespoon.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-7156136835299458536.post-50872507892003389372012-03-23T09:28:14.115-07:002012-03-23T09:28:14.115-07:00I just drooled on my iPad.I just drooled on my iPad.the wandering vikelthttps://www.blogger.com/profile/08220461615501965829noreply@blogger.com