Description
A traditional Argentinean condiment made from parsley, oregano, garlic, and emulsified oil and vinegar.
Technical
Chimichurri emulsification involves the use of emulsifiers, such as egg yolks or mustard, to stabilize a mixture of oil and vinegar, which is achieved through mechanical energy and time. The process requires whisking and resting to form a stable emulsion.
Science
Primary Reaction
Emulsification
Sensory Profile
Aroma ()
FreshHerbaceousPungentGarlickyBrightZestyEarthy
Wine Analogy
Young Malbec with herbaceous notes
Coffee Analogy
Ethiopian Yirgacheffe with citrus brightness