Chimichurri Mayo
Creamy, herby, garlicky, and just spicy enough — this is what happens when chimichurri and mayo stop pretending they don’t belong together.
Chimichurri is already elite. Mayo is already dangerous. Putting them together felt irresponsible — which is exactly why I did it.
This sauce started as something to drizzle on steak fries and immediately turned into something I was dipping everything into. Chicken, fries, sandwiches, leftover meat straight out of the fridge… no judgment.
It’s bright, fresh, a little spicy, and somehow still rich and comforting. The kind of sauce that makes people ask, “What is that?” and then hover around the bowl until it’s gone.
If you’re looking for restraint, this isn’t it.
Chimichurri
2 cups fresh arugula