Recipe

Algerian Chermoula Emulsion Sauce Recipe

Add Step-by-Step Photos	Farid / All my dishes 2 years, 5 months ago Algerian chermoula is made from four basic components: cilantro or flat leaf parsley, olive oil, an acid (lemon juice or vinegar), and aromatics (garlic, onions, shallots, leeks, or ramps). Spices and peppers are optional. component. There are ra... More Prep:5m Cook:5m Servings:112	Farid
	algerian easy versatile

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Ingredients

1/2 cup freshly squeezed lemon juice

3/4 cup olive oil

2 cloves garlic, finely minced

1 pinch sweet paprika

1 pinch cayenne

3/4 cup cilantro leaves, lightly packed

1/4 cup flat-leaf parsley leaves, lightly packed

1/3 teaspoon ras el hanout, optional (recipe will be posted later)

Salt to Taste

Directions

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.

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Comments

tralfaz 2 years, 3 months ago said:
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?

farid 2 years, 3 months ago said:
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.

tralfaz 2 years, 3 months ago said:
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.

coconutgirl 3 months, 3 weeks ago said:
This looks great! Thanks for sharing.

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