This herb sauce native to Argentina is meant to be served with grilled steaks or other meat.
Make Ahead: The sauce can be made and refrigerated in an airtight container for up to 3 days, but the green color of the fresh herbs will darken with time.
Servings: 2 cups
- 1 1/2 cups olive oil
- 1/2 cup Spanish onion, cut into small dice
- 1 tablespoon chopped garlic (from 2 or 3 medium cloves)
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh oregano leaves
- 1 teaspoon dried oregano
- 2 cups parsley leaves
- Freshly squeezed juice of 1 lemon, preferably organic
Heat 1 cup of the oil in a medium saute pan or skillet over medium heat. Once the oil shimmers, add the onion and garlic and cook, stirring frequently, until they are translucent, 7 or 8 minutes. Season with salt and pepper to taste.
Add the vinegar and cook for a few minutes, until the vinegar has reduced a little. Add the fresh and dried oregano and the parsley, and cook until tender, about 1 minute.
Remove the saute pan or skillet from the heat and cool the sauce to room temperature. Transfer the sauce to a blender, add the lemon juice and pulse until lightly blended. Turn on the blender and pour in the remaining 1/2 cup of oil, blending until combined. Taste, and add salt and pepper as needed.
Adapted from chef-restaurateur Wolfgang Puck.
Tested by Mickey Douglas.
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