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

Units Scale

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

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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