Algerian Chermoula Emulsion Sauce

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Algerian Chermoula Emulsion Sauce

 

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

salt to taste

 

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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