Karen's Citrusy-Herbal Chermoula Sauce and What To Do With It

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An incredibly flavorful sauce done in minutes. Healthy with a gorgeous hue and can double as a marinade or condiment.

Prep Time10

Total Time10

Course: Morrocan Condiment, North African Sauce

Cuisine: North African

Keyword: Belnder Chermoula Sauce, Best Chemoula Sauce, Chermoula Sauce with Saffron

Servings: tablespoon portions; make 1 1/4 cup

1 1/2 cups fresh parsley Packed! Light stems ok, cleaned and dried
1 tablespoon
+ 1 teaspoon large cloves garlic peeled, from 3 large cloves
3 teaspons` fresh lemon juice
1 tablespoon lemon rind peeled from your lemon, no white pith, coarsely chopped
3/4 teaspoon ground cumin preferably toasted and ground
3/4 teaspoon ground coriander
3/4 teaspoon smoked paprika
1/2 teaspoon saffron soaked in 1T. hot water
1 large pinch ground cayenne pepper optional, but I love
1/2 teaspoon sea salt
1/2 cup extra virgin olive oil
1/4 cup chopped parsley OPTIONAL (to be added to the final sauce for the CREAMIER version.)

Add all ingredients a food processor. Whirl, then pulse until the desired consistency... from smooth to textured chunky.
For a CREAMIER Chermoula: Use a blender! Blend from low to high until a creamy, green texture is achieved. Add the additional chopped parsley. (This method I used in the recipe: Karen's Sole Wrapped Sole with Chermoula Sauce.)
Taste the sauce! If you like a bit more of one of the ingredients, add a bit more and gently blend. I love adding saffron here, the addition is up to you.
Add the additional parsley if you like to the finished creamy sauce.
Store in a glass container with a good seal. Add a film of EVOO on the top. Will stay fresh for up to 2 weeks.

I do not use cilantro, but all parsley in the recipe - add half cilantro if you love it.

Recipe to Make: Karen’s Sole Wrapped Sole with Chermoula Sauce

This recipe may not be reproduced without the consent of its author, Karen Sheer.