Chimichurri Aioli Or Argentine Tartar Sauce

• 1/4 cup finely chopped flat-leaf parsley
• 2 tablespoon finely chopped cilantro leaves
• 2 teaspoon capers, drained, smashed
• 2 tablespoons Champagne vinegar
• Grated rind from one lemon
• 1/4 teaspoon crumbled dry oregano
• 1/4 teaspoon ancho or aleppo chile powder
• 3 garlic cloves, peeled
• 1/2 tsp salt
• 2 fresh egg yolks - room temperature
• 1 1/4 cup extra virgin olive oil

1. Make the Chimichurri by combining the parsley, cilantro, capers, vinegar, lemon rind, oregano and chile powder in a small bowl and set aside. (I make this in a small food processor and just give a good whirl to a pesto consistency)
2. In a mortar & pestle grind up garlic and salt until a smooth paste is formed.
3. Beat egg yolks with an electric mixer until pale yellow and thick.
4. Add olive oil, drizzled drop by drop into the egg yolk mixture as you continue to beat. As the mixture thickens, you can then add the oil in a thin stream as you beat. Half way through, add in the garlic paste.
5. When the oil is used up, and the mixture is a thick mayonnaise consistency, fold in the chimichurri mixture.
6. Correct for seasoning (you may want more salt, depending on your vinegar and capers) and refrigerate.

flatleaf parsley, cilantro, capers, vinegar, lemon, oregano, chile powder, garlic, salt, egg yolks, extra virgin olive oil

Taken from food52.com/recipes/12077-chimichurri-aioli-or-argentine-tartar-sauce (may not work)