Print

Chermoula Sauce Recipe

Print Recipe

★★★★★

4.8 from 143 reviews

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.

Ingredients

Scale

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

Find it online: https://trendytasterecipes.com/chermoula-sauce-recipe/