Chermoula Sauce Recipe

Introduction

Chermoula is a vibrant North African marinade packed with fresh herbs and aromatic spices. It’s perfect for adding bold flavor to fish, chicken, or vegetables, bringing a fresh and zesty twist to your meals.

Ingredients

• 1 cup chopped cilantro
• 1 cup chopped parsley
• 1 serrano pepper, chopped (optional)
• 1 shallot, chopped
• 6 cloves garlic, minced
• Juice from 1 lemon
• 1 tablespoon cayenne powder
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• Salt to taste
• 8 saffron threads (optional)
• 1/2 to 1 cup extra virgin olive oil

Instructions

1. Step 1: In a bowl, combine chopped cilantro, parsley, serrano pepper (if using), shallot, and garlic.
2. Step 2: Add lemon juice, cayenne powder, smoked paprika, cumin, saffron threads (if using), and salt. Stir to combine.
3. Step 3: Gradually stir in olive oil until the mixture reaches your desired consistency—chunky and spoonable.
4. Step 4: Let rest for 15–30 minutes to allow flavors to meld.
5. Step 5: Taste and adjust salt, lemon juice, or spices as needed. Serve fresh or store chilled.

Tips & Variations

• For a milder heat, omit the serrano pepper or use a smaller amount.
• Add a touch of honey or sugar for a subtle sweetness to balance the spices.
• Use chives or green onions instead of shallots for a different herbal note.
• Try blending the ingredients for a smoother sauce perfect for drizzling.

Storage

Store chermoula in an airtight container in the refrigerator for up to 3 days. Before using, stir well and let it come to room temperature. It’s best enjoyed fresh but can be gently reheated if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chermoula in advance?

Yes, chermoula can be made a few hours ahead to allow the flavors to develop. Just keep it refrigerated and bring to room temperature before serving.

What can I use chermoula on besides fish?

Chermoula works wonderfully as a marinade or sauce for chicken, lamb, grilled vegetables, or even roasted potatoes, adding a bright, spicy flavor to many dishes.

Chermoula Sauce Recipe

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Chermoula is a vibrant North African marinade and sauce made from a blend of fresh herbs, spices, and olive oil. Traditionally used to flavor fish, seafood, and grilled meats, this herbaceous mixture brings bold, zesty, and aromatic notes to any dish. This recipe features parsley, cilantro, garlic, lemon juice, and warming spices, creating a fresh and flavorful condiment that can be spooned over grilled foods or used as a marinade to infuse them with deep, savory layers.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 25 minutes
• Yield: About 1 1/2 cups 1x
• Category: Sauce/Marinade
• Method: No-Cook
• Cuisine: North African
• Diet: Gluten Free

Ingredients

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Herbs and Aromatics

• 1 cup chopped cilantro
• 1 cup chopped parsley
• 1 serrano pepper, chopped (optional)
• 1 shallot, chopped
• 6 cloves garlic, minced

Spices and Seasonings

• Juice from 1 lemon
• 1 tablespoon cayenne powder
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• Salt to taste
• 8 saffron threads (optional)

Oils

• 1/2 to 1 cup extra virgin olive oil

Instructions

1. Combine Fresh Ingredients: In a medium bowl, mix together the chopped cilantro, parsley, serrano pepper (if using), shallot, and minced garlic until evenly distributed.
2. Add Spices and Lemon Juice: Stir in the lemon juice, cayenne powder, smoked paprika, ground cumin, saffron threads (if using), and salt. Combine thoroughly to meld the spices with the herbs.
3. Incorporate Olive Oil: Gradually pour in the extra virgin olive oil while stirring until the chermoula reaches your preferred chunky, spoonable consistency.
4. Let Flavors Meld: Allow the mixture to rest for 15 to 30 minutes at room temperature. This resting period helps the flavors to blend and deepen.
5. Adjust and Serve: Taste your chermoula and adjust the seasoning as needed by adding more salt, lemon juice, or spices. Serve freshly made or keep chilled for later use.

Notes

• The serrano pepper adds a mild heat; omit for a milder version.
• Saffron threads are optional but provide a subtle floral aroma and color.
• Use high-quality extra virgin olive oil for the best flavor.
• Chermoula can be stored in an airtight container refrigerated for up to 3 days.
• Ideal as a marinade for fish, chicken, or vegetables or as a finishing sauce.

Keywords: Chermoula, North African marinade, herb sauce, parsley, cilantro, Moroccan sauce, seafood marinade, spicy herb sauce