From the kitchen
Camel Milk Chimichurri Cream
Bright, herby chimichurri loosened with a touch of camel milk for a creamier finishing sauce.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 cup packed fresh parsley leaves
- 2 tbsp fresh oregano leaves
- 3 garlic cloves, minced
- 3 tbsp red-wine vinegar
- 1/2 cup olive oil
- 3 tbsp pasteurized camel milk
- 1/4 tsp fine salt, plus more to taste
- 1/4 tsp black pepper
Method
- Wash and dry the herbs thoroughly. Finely chop parsley, oregano and garlic by hand or pulse briefly in a food processor.
- Stir in vinegar, salt and pepper. Add olive oil and mix without puréeing the herbs.
- Stir in milk, one tablespoon at a time, to soften and loosen the sauce.
- Let stand 15 minutes, then taste. Add a small pinch of salt if needed.
- Spoon over cooked meat or roasted vegetables; stir before serving because this is a loose sauce, not a permanent emulsion.
Cook with confidence
Before you start
Before you start
Dry the herbs before chopping so the sauce does not become watery. Use fresh oregano or 2 teaspoons dried oregano; dried herbs need the full standing time.
Serving and keeping
Refrigerate covered within 2 hours for up to 3 days. Stir before serving. Discard any portion contaminated by raw meat.
Build Chimichurri Before Camel Milk
Combine herbs and 3 garlic cloves with 3 tablespoons red wine vinegar and 1/2 cup olive oil first. Stir in only 3 tablespoons camel milk afterward to round acidity and loosen the sauce without erasing its herb-forward identity.
The 15-Minute Rest
Resting allows raw garlic to soften into the vinegar and oil and gives oregano time to perfume the sauce. Taste for salt only after that rest.
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