Chimichurri Mignonette
By ChatelaineThis article has not been rated yet.
PREP TIME
5 min
TOTAL TIME
5 min
Makes
1/3 cup

Produced by Aimee Nishitoba; Photography by Carmen Cheung; Food Styling by Matthew Kimura; Prop Styling by Madeleine Johari; Illustrations by Emily Chu.
This mignonette is a herby, spicy twist on the classic. Use less chili pepper if you prefer less heat.—Soo Kim
Ingredients
- 1/3 cup red wine vinegar
- 1/3 cup chopped parsley
- 1 small red finger chili , finely chopped
- 1 small garlic clove , minced
- Pinch each dried oregano, kosher salt and granulated sugar
Instructions
- In a small bowl, stir together all ingredients. Cover and refrigerate for up to 1 day, bringing to room temperature before serving.
FILED UNDER: Editor's Picks Recipes