Chimichurri is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentinian cuisine but also use in Uruguayan, Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America. The sauce comes in green and red varieties. It is made of finely chopped flat leaf parsley, red pepper flakes, minced garlic, olive oil, oregano and vinegar or lemon juice. It is similar to Moroccan chermoula.

In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.