Recipe#26934
Title: Argentine Marinade
From "Wild About Saffron++A Contemporary Guide to an Ancient Spice", by Ellen Szita.
Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987.
Posted by Stephen Ceideberg; March 30 1993.
Argentine Marinade
1/2 teaspoon Saffron threads
1/2 cup Virgin olive oil (1 20ml)
1/2 cup White wine vinegar (1 20 ml)
1 Spanish onion diced
2 Garlic cloves pressed
1/4 cup Parsley chopped
1 teaspoon Thyme
1 tablespoon Lemon juice
Salt & pepper
An Argentine asado or barbecue is not authentic without this delicious marinade called
chimichuri. it is similar to a multi spiced vinaigrette and is given an earthier
tone with the addition of saffron.
I serve this with poultry or shellfish and brush it on top of garlic bread before toasting.
Powder threads and steep in lemon juice for 20 minutes. Combine all ingredients with
whisk and store in covered jar.