This ridiculously tasty Chimichurri mayo is a family tradition. It’s the kind of sauce that deserves to be drizzled on everything – from roasted veggies to your favourite roasted chicken. Inspired by the vibrant flavours of Jamie Oliver’s Chimichurri recipe, this Chimichurri aïoli brings a creaminess that’s just irresistible.
You get the zesty, herby goodness of Chimichurri, but with a smoothness that only mayonnaise can provide. It’s a Chimichurri mayonnaise that you will want to make again and again. Fresh parsley, garlic, a little kick of chilli (if you’re into that), all stirred into a creamy base that you’ll want to put on everything.
Table of contents
- What does Chimichurri Mayo taste like?
- What is Chimichurri made of?
- Ingredients for this Creamy Chimichurri sauce
- How to Make Creamy Chimichurri Aioli
- Why You’ll Love This Chimichurri Aioli
- Variations on Chimichurri mayonnaise
- How to use this Chimichurri aioli
- Your New Favourite Sauce
- Recipe for Chimichurri mayonnaise
- Origin of Chimichurri sauce
What does Chimichurri Mayo taste like?
Chimichurri mayo is the best of both worlds—it’s creamy and rich from the mayo, with a zesty, herby kick from the chimichurri. You get the bold garlic and parsley flavours with a slight tang from the vinegar, balanced out by the smoothness of the mayo. It’s a little bit savoury, a little bit tangy, and totally addictive!
What is Chimichurri made of?
Chimichurri is a fresh, uncooked sauce traditionally made with parsley, garlic, oregano, red wine vinegar, olive oil, and a pinch of salt and pepper. Some versions add a bit of chili for heat. While it’s not traditional, I love coriander and just had to include it in this recipe—it adds a bright, citrusy flavour that pairs beautifully with the vibrant chimichurri mayo. It’s the ultimate sauce for dressing up everything from grilled steak to veggies.
Ingredients for this Creamy Chimichurri sauce
- Fresh parsley
- Fresh cilantro/coriander (optional)
- Garlic
- Red chilli
- Fresh oregano
- Red wine vinegar
- Lemon
- Olive oil
- Mayonnaise (or Greek yogurt for a lighter option)
How to Make Creamy Chimichurri Aioli
We’re skipping the food processor for this one. This recipe is all about keeping things rustic, with finely chopped herbs and garlic – because chunky chimichurri is where it’s at. Plus, it’s ridiculously easy.
Here’s the quick rundown:
- Chop your herbs
Finely chop fresh parsley, cilantro, and garlic. Add in a little chopped red chilli if you like it spicy.
- Mix it up
Stir the chopped ingredients with red wine vinegar, lemon juice, salt, and pepper. Keep it simple and fresh.
- Creamy finish
Stir in mayo to transform your chimichurri into a creamy chimichurri sauce. Trust me, this is where the magic happens.
3 Easy steps and you’re done! You’ve got a chimichurri mayo that’s ready to take your meal from good to absolutely irresistible.
Why You’ll Love This Chimichurri Aioli
It’s not just a sauce—it’s a game-changer. You’ll start putting this chimichurri aioli on things you never thought needed it: poached eggs, grilled shrimp, roasted potatoes, or even as a dip for veggies. And if you’re feeling extra, slather it on your favourite grilled chicken for a burst of fresh, tangy flavour.
Variations on Chimichurri mayonnaise
- Want to make it lighter? Swap the mayo for Greek yogurt, and you’ve got a tangier, protein-packed sauce.
- I have sneaked in cilantro, but if you don’t like it. No problem. Just use more parsley for a milder flavour.
- For a spicier kick, add extra chilli or a pinch of red pepper flakes.
How to use this Chimichurri aioli
- Creamy Chimichurri sauce: This sauce is delicious drizzled over grilled veggies, roasted potatoes, any meat from steak to lamb chops, or added just at the end of grilling chicken.
- Chimichurri mayonnaise: This is great for sandwiches or burgers – use it as a spread for an added punch of flavor.
- This creamy chimichurri sauce will add a rich, velvety twist to all your favourite grilled dishes.
Your New Favourite Sauce
This chimichurri mayo was inspired by a Jamie Oliver recipe, it is seriously next-level. It’s got that fresh, herby punch that you love from traditional chimichurri, but with a silky, smooth finish. And the best part? It’s ridiculously easy to make. Once you whip this up, you’ll be adding it to your weekly meal rotation in no time.
So go ahead, make a batch of this chimichurri mayonnaise, and get ready to take your meals to a whole new level of flavour!
Recipe for Chimichurri mayonnaise
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Chimichurri mayonnaise
- Total Time: 10 minutes
- Yield: 12 1x
Description
Chimi mayo is a simple mix of mayonnaise and chimichurri sauce. The chimichurri is usually made with fresh parsley, garlic, oregano, red wine vinegar, olive oil, salt, and pepper. When you blend it with mayo, you get a creamy, flavourful sauce that’s perfect as a spread, dip, or dressing!
Ingredients
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped (optional)
- 2 garlic cloves, finely minced
- 1 small red chilli, finely chopped (optional for heat)
- 1 tbsp fresh oregano, finely chopped (or 1 tsp dried oregano)
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1/4 cup olive oil
- 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
- Salt and pepper, to taste
Instructions
Chop the ingredients:
- Finely chop parsley, cilantro, oregano, garlic, and chilli (if using). Keep the texture slightly chunky for a more rustic feel. You can also pulse it in a food processor for a smoother texture.
Mix the chimichurri base:
- In a bowl, combine the chopped herbs, garlic, chilli, vinegar, lemon juice, olive oil, salt, and pepper. Stir well to combine.
Add the creamy element:
- Stir in the mayonnaise to create a creamy Chimichurri sauce. You can also use Greek yogurt for a healthier version.
Taste and adjust:
- Season to taste with additional salt, pepper, or lemon juice.
Serve:
- Let it rest for at least 1 – 2 hours. (see notes)
- Use this Chimichurri mayo as a dip, drizzle, or spread for your favourite dishes.
Notes
Why allow it to rest:
- Letting Chimichurri sit for at least 30 minutes before using it allows the flavours to meld and develop fully. Here’s why and how you should do it:
- Flavour Development: Allowing the chimichurri to sit helps the garlic, herbs, and vinegar infuse into the oil, creating a more complex and harmonious flavour.
- Mellowing: Freshly made chimichurri can be quite strong. Resting it helps the flavours mellow and blend together, reducing any sharpness from the raw garlic or vinegar.
- Improved Texture: The oil and vinegar will mix more thoroughly, giving the chimichurri a more consistent and well-integrated texture.
How to rest:
- Refrigerate:
Transfer the chimichurri to an airtight container and store it in the refrigerator. This will also help preserve its freshness and keep it safe to use. - Stir Before Using:
Give it a good stir before serving to ensure that the ingredients are evenly distributed. - Just remember to take it out of the fridge about 20 minutes before serving to let it come to room temperature, which will enhance the flavour even more.
- Prep Time: 10
- Category: Condiments
- Method: Chopping/mixing
- Cuisine: Argentinian
This creamy Chimichurri mayo sauce is not only quick and easy to make, but also packed with flavour, making it a great go-to for a variety of meals! Looking for more mayo inspo try our tandoori mayonnaise recipe or barbeque mayonnaise.
Origin of Chimichurri sauce
“Most people think this herb-packed sauce originated with the gauchos who roamed the fertile grasslands that are now in Argentina, Uruguay, and Paraguay during the 19th century, though it appears in cookbooks only after the late 1950s.”
Read all about it in Britannica
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