Basque-Style Herb Sauce (Tximitxurri)

Lan Lam
By Lan Lam ･ Appears in Cook's Illustrated November/December 2018

This sauce has it all: brightness from fresh parsley and sherry vinegar, spiciness from raw minced garlic, and a special smokiness from smoked paprika.

YIELD 4 to 6 (Makes ½ cup)

TIME 25 minutes

Basque-Style Herb Sauce (Tximitxurri) photo

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Gather Your Ingredients

Key Equipment

Key Equipment - The Best Garlic Presses

Before You Begin

*

For a sauce with some heat, substitute hot smoked paprika for the regular smoked paprika.

Instructions

1.

Stir all ingredients together in bowl and let stand for at least 15 minutes before serving.

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