Chimichurri butter

Chimichurri sauce enriched with butter with sautéed instead of raw garlic. Terrific with any cooked protein and cooked vegetable. Brilliant with steak and roast beef, like the Rump Cap roast / picanha I published today!Don't be tempted to try to blitz up the parsley and butter with a stick blender instead of mincing the parsley with a knife - it will emulsify and become cloudy immediately, and be green as well! Note: This is not a compound butter where you roll it into a log then slice rounds as needed. This is a melted butter sauce - because we sauté the garlic first. Makes 3/4 cup (180ml).