{"id":358746,"date":"2026-07-30T17:35:23","date_gmt":"2026-07-30T17:35:23","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/easy-chimichurri-mayo-recipe-chiles-and-smoke\/"},"modified":"2026-07-30T17:35:23","modified_gmt":"2026-07-30T17:35:23","slug":"easy-chimichurri-mayo-recipe-chiles-and-smoke","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=358746","title":{"rendered":"Easy Chimichurri Mayo Recipe – Chiles and Smoke"},"content":{"rendered":"


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Chimichurri mayo is a creamy sauce made by stirring chimichurri into mayonnaise. It\u2019s herby, garlicky, and bright with red wine vinegar, and it comes together in about five minutes with just two ingredients. Use your own chimichurri or a good jar, and you\u2019ve got a thick, spreadable sauce for burgers, steak, fries, and sandwiches.<\/p>\n

I first made this for my charcoal-grilled picanha burger<\/a>, but it was too good to stop there. Now I use it on grilled chicken, steak sandwiches, burgers, and even as a spread before chicken goes on the grill.<\/p>\n

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The biggest lesson I learned while testing was to keep the mayo out of the food processor. Blend the chimichurri if you want a smoother, brighter sauce, then stir it into the mayonnaise by hand. Run the mayo through the machine and the emulsion breaks, leaving you with a thin, runny sauce. A few turns with a spoon keep it thick and creamy.<\/p>\n

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Why This recipe Works<\/h2>\n