If you don’t already know, Chimichurri Sauce is a recipe developed in Argentina. It’s got fresh garlic, green herbs and a spicy kick. It’s traditionally served over steak but you can use it for many things. It is my understanding that the local Argentine’s have been brought up with this sauce, on the dinner table, for every meal. It’s considered a condiment, like salsa or ketchup, and it is absolutely fantastic.
My Chimichurri Sauce is Different
In this recipe, I’m going to show you a little twist. As you read in the title, I like to add Parmesan and Spinach but those are the only changes I’ve implemented. For example I use Green Onion instead of Red, Lime instead of Lemon, Balsamic instead of Red Wine Vinegar. So as you can see, it’s more of a Tomato/Tomato thing. The real major difference is the addition of the Parmesan cheese, the Baby Spinach and the Worcestershire. The cheese adds richness, the Worcestershire adds bite and the spinach bulks it up and smooths the flavor out so that it’s not overwhelming on the pallet. Oregano and Cumin are two other fun ingredients that some like to add to their Chimichurri Sauce, so might want to consider those as well.
Chimichurri Sauce Ingredients:
3 cloves Garlic, ground 2 tbsp Olive Oil 2 Green Onion, ground 1 sprig of Fresh Parsley 1 sprig of Fresh Cilantro 4 oz Baby Green Spinach 1 tsp Worcestershire 1 tsp Balsamic Vinegar 1/3 cup Fresh Parmesan Cheese, grated 1/2 tsp Chili Flakes 1/2 Lemon or Lime, squeezed Salt and Pepper to taste
Follow the instructions in the Chimichurri Sauce video tutorial and blend all of the ingredients together.
This Greek Tzatziki Sauce recipe is about as good as it gets and it can be used for many different recipes. My personal favorite is with Greek Gyros, just like the recipe I posted last week. I promised you I would show you how to make this secret sauce so that you could finalize your own personal experience making these your self and I’m making good on that here today. This sauce is sweet, creamy and full of flavor. It’s exactly what every home cook needs in their refrigerator on a regular basis because it pairs so well with meats, seafood, vegetables and baked goods like Pita Bread, Pretzels and Bagels.
The Secret to Tzatziki Sauce
In my opinion, there are a few key ingredients that gives Tzatziki Sauce its unique and authentic taste. Greek Yogurt is one of them. It’s very rich, creamy and doesn’t taste much like American or other foreign yogurts. White Wine Vinegar is the other ingredient that gives this recipe it’s flavor. Not only is it added to the yogurt, it’s added to the grated cucumber with a pinch of kosher salt so it can marinate and release the juice that needs to be strained before it’s added to the sauce. Dill is the herb that really enhances the flavor as well, so feel free to add as much as you like because Tzatziki Sauce is usually swimming with it.
Tzatziki Sauce Ingredients:
1 Cucumber, grated & juiced
1 pinch Salt and Pepper
1 tbsp White Wine Vinegar, mix with cucumber
1 cup Greek Yogurt
1 Garlic Clove, minced
3 tbsp Olive oil
2 tbsp White Wine Vinegar, mix with yogurt
1 tbsp Dill
Be sure to strain the cucumber juice after marination is complete and follow the instructions in the Tzatziki Sauce video recipe.
This is a fantastic Teriyaki Sauce recipe. I’ve taken my knowledge and experience from my professional Asian American training and brought you something that you’re really going to love. Usually I show you recipes that you can dumb down a bit to keep it simple, and you can do that with this if you prefer, but I highly recommend you add every ingredient I’ve listed down below so you can share in the excitement I have when ever I make an Asian dish using Teriyaki. It’s bold and full of flavor yet not overpowering and with this perfect balance you can make it thin or reduce it down to make a thicker sauce.
In case you don’t know, my Mongolian Beef recipe is #1 on YouTube and it’s very similar to this Teriyaki Sauce recipe. In fact, I often get comments on m video from people that claim it’s just Teriyaki Beef but that’s not true. True Teriyaki has Mirin and Sake in it and those two ingredients aren’t in my Mongolian Beef recipe. That’s like saying Ketchup is just Cocktail Sauce even though it needs horseradish to make it so. The truth is there are a hundred different Asian recipes that have a combination of many of these same ingredients but they all vary, quite a bit, from one another in flavor. It just depends on the amounts you add of each ingredient and different tweaks here and there. Restaurant Sauces, however, always go big and bold and they don’t have to worry about preservatives. Bottled sauces do and it changes the dynamics tremendously. That’s why it’s hard to find a real good Teriyaki Sauce in a bottle. I would recommend that you go for the thicker sauces if you’re going to buy one, however. They’re usually the best all around.