Free recipe guide
How to make Salsa Provenzal
Learn what makes Salsa Provenzal special, cook the free ComidaTime recipe, then keep cooking from Authentic Argentine Cuisine.
Why cooks start here
Salsa provenzal is garlic, parsley, and oil — the steakhouse dip for fries and the last swipe across a bife. It is louder than chimichurri and simpler.
Salsa Provenzal hails from the bustling steakhouses of Argentina, where it stands as a staple accompaniment to both fries and the last juicy bite of a perfectly cooked bife. Known for its simplicity and boldness, it is a culinary whisper louder than chimichurri, asserting itself with the robust flavors of fresh parsley and pungent garlic, all swirled into a silky olive oil base. This sauce should burst with the fresh, peppery notes of parsley, underscored by the sharp, invigorating bite of garlic. The olive oil acts as a lush vehicle, carrying these flavors across the palate with each dip or swipe. A dash of salt brings everything into harmonious balance, making each mouthful a vivid, lively experience.
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