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Algerian Chermoula Emulsion Sauce Recipe

Ingredients

How to make it

  • Place the lemon juice, olive oil, garlic, paprika, cayenne, cilantro, parsley and optional ras el hanout in a food processor. Puree until smooth and emulsified. Season to taste with salt.
  • The photo is of a chermoula potato salad. Very simple to make, just boil potatoes, peel and slice as for any other basic potato salad and dress with chermoula and mayonnaise. The ratio of mayonnaise to chermoula is to taste. I use equal parts. Optionally, you can garnish the potato salad with chopped hard boiled eggs.

Reviews & Comments 4

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  • coconutgirl 14 years ago
    This looks great! Thanks for sharing.
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  • tralfaz 16 years ago
    Thanks for the quick response. I usually make just enough for the meal, but now I'll make more to keep on hand. I suppose after a week it gets that aging garlic flavor. Love your website.
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  • farid 16 years ago
    Depends on the the type of chermoula. The emulsion version should last at least a few days, maybe up to a week in the refrigerator.

    But you can make half, a third, or a 1/4 of the quantity in my recipe.
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  • tralfaz 16 years ago
    I make a wetter version of this that includes capers and sometimes lime juice and zest (I know, very inauthentic). I got it from a fried cheese recipe, but have used it to dress vegetables, fish etc.

    When I use this for potato salad, I marinate the hot potatoes in the sauce, then add the mayonnaise when everything is cold. It's not as pretty as your photo, but the potatoes absorb the flavor. I actually like it without the mayonnaise better.

    Now I want to try it with the ras el hanout and the cooked version.

    Question, this is a fairly large recipe. Is this supposed to store well?
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farid Los Angeles, CA

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