Moroccan Chermoula Sauce (Authentic Recipe)
Chermoula is Morocco's answer to chimichurri—a vibrant, herb-packed sauce that transforms grilled fish, chicken, and vegetables into something extraordinary and memorable. This traditional North African recipe combines fresh cilantro and parsley with earthy cumin, warm paprika, and bright preserved lemon for layers of complex, aromatic flavor. The generous amount of garlic and quality olive oil creates a sauce that's both bold and versatile, perfect for marinating proteins, dipping bread, or drizzling over finished dishes. Unlike many Western sauces, chermoula celebrates the full spectrum of Mediterranean herbs and spices in perfect harmony. Use it to marinate seafood before grilling, spoon over roasted vegetables, or spread on warm flatbreads. This sauce keeps refrigerated for one week and also freezes well for longer storage.
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Ingredients
- •Fresh cilantro - 1 cup packed
- •Fresh parsley - 1/2 cup packed
- •Garlic cloves - 4 large
- •Ground cumin - 1 teaspoon
- •Ground paprika - 1 teaspoon
- •Ground coriander - 1/2 teaspoon
- •Cayenne pepper - 1/4 teaspoon
- •Lemon juice - 3 tablespoons
- •Olive oil - 1/3 cup
- •Salt - 1 teaspoon
Instructions
- 1
Roughly chop cilantro and parsley, including tender stems. Place in food processor or blender.
- 2
Add garlic cloves, cumin, paprika, coriander, cayenne pepper, and salt to the herbs.
- 3
Pulse several times to chop and combine ingredients.
- 4
Add lemon juice and pulse again.
- 5
With processor running, slowly drizzle in olive oil until sauce reaches desired consistency. Should be thick but pourable.
- 6
Taste and adjust seasonings. Add more lemon for brightness, salt for depth, or cayenne for heat.
- 7
Let sit for 15 minutes before using to allow flavors to meld.
Tips & Variations
Pro Tips
- • Taste and adjust seasoning as you go
- • Use room temperature ingredients for best emulsification
- • Let flavors meld by refrigerating 30 minutes before serving
Storage
- • Refrigerator: Up to 1 week in airtight container
- • Freezer: Up to 3 months (thaw overnight)
Variations
Make it spicier with cayenne, tangier with extra lemon, or creamier with more mayo. Customize to your taste!
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