Comments on: Balsamic chimichurri sauce http://laylita.com/recipes/2008/06/11/balsamic-chimichurri-sauce/ Recipes with step by step photos Wed, 08 Feb 2012 04:48:53 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Tamis http://laylita.com/recipes/2008/06/11/balsamic-chimichurri-sauce/comment-page-1/#comment-127963 Tamis Thu, 26 Jan 2012 20:19:08 +0000 http://laylita.com/recipes/2008/06/11/balsamic-chimichurri-sauce/#comment-127963 I made this sauce a couple weeks ago to go with your empanadas recipe. Even now I am still craving more. Wonderful flavors. Thanks for sharing. I made this sauce a couple weeks ago to go with your empanadas recipe. Even now I am still craving more. Wonderful flavors. Thanks for sharing.

]]> By: Dianna http://laylita.com/recipes/2008/06/11/balsamic-chimichurri-sauce/comment-page-1/#comment-125012 Dianna Fri, 13 Jan 2012 06:14:55 +0000 http://laylita.com/recipes/2008/06/11/balsamic-chimichurri-sauce/#comment-125012 Rick Bayless posted a Mojo de Ajo recipe which features large amounts of olive oil, garlic cloves and lime juice cooked slowly in the oven and then refrigerated for use later on. I keep a jar of the smashed garlic/olive oil/lime juice in my fridge for weeks and sometimes longer. I think the citrus alleviates the potential for the garlic and oil to create harmful bacteria. Don't you think with the addition of vinegar in this sauce that it would do the same thing? What about adding some lime juice to ensure it? It sounds like a delicious recipe but as a single person, it would be wasteful to use only on the day it was made. <em>Hi Dianna - I'm not sure about the effect of the citrus/vinegar on the garlic, but I've kept it (refrigerated) for up to 3 days, the main thing is the olive oil start to get cloudy and solidify after day 1, but I usually just shake it and it's fine. My husband told me that in France his family puts garlic in olive oil and keeps it for long periods - without refrigeration. It seems to be one of theses cases where there is a very small chance that it will be harmful, but if it does the danger is high.</em> Rick Bayless posted a Mojo de Ajo recipe which features large amounts of olive oil, garlic cloves and lime juice cooked slowly in the oven and then refrigerated for use later on. I keep a jar of the smashed garlic/olive oil/lime juice in my fridge for weeks and sometimes longer. I think the citrus alleviates the potential for the garlic and oil to create harmful bacteria. Don’t you think with the addition of vinegar in this sauce that it would do the same thing? What about adding some lime juice to ensure it? It sounds like a delicious recipe but as a single person, it would be wasteful to use only on the day it was made.

Hi Dianna – I’m not sure about the effect of the citrus/vinegar on the garlic, but I’ve kept it (refrigerated) for up to 3 days, the main thing is the olive oil start to get cloudy and solidify after day 1, but I usually just shake it and it’s fine. My husband told me that in France his family puts garlic in olive oil and keeps it for long periods – without refrigeration. It seems to be one of theses cases where there is a very small chance that it will be harmful, but if it does the danger is high.

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