Freezing Chimichurri Sauce
Just a quick note about freezing chimichurri sauce--it works. Rosie brought up this discussion from my original post on making chimichurri and we all wondered if it would come out of the freezer with the same fresh taste that it went in. It does. I used it in both the Paula Deen Shrimp and Grits and in some Braunsweiger Pate I'll be writing about later. Same fresh taste.
The olive oil does cloud in the freezer as you can see from the photo but as soon as its temp comes up a bit the oil clarifies.
Mystery solved and another kitchen shortcut secret revealed.
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Sweet!!!
More summer goodness to be stored in my freezer!!
Thanks for playing kitchen scientist with us!
Posted by: Rosie | July 20, 2006 at 05:35 AM
Hooray. I am going to make some soon.
Posted by: kalyn | July 20, 2006 at 07:05 AM
Hey, Gene said you smeared a lot of it on him and ate it off him with taco chips. What gives?
Posted by: sher | July 20, 2006 at 11:24 AM
Sher-- I don't know but he sure did whine alot about getting scratched up from the chips. Big baby.
Rosie and Kalyn-- Go for it!
Posted by: Glenna | July 20, 2006 at 12:59 PM