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).