Print

Chermoula Herb and Spice Sauce Recipe

Print Recipe

★★★★★

4.4 from 110 reviews

Chermoula is a vibrant North African marinade and sauce full of fresh herbs, spices, and citrus. This versatile condiment, featuring cilantro, parsley, garlic, and smoky paprika, is perfect for marinating fish, seafood, meats, or used as a flavorful dipping sauce. Its bold, zesty flavor profile adds a bright and aromatic touch to any dish.

Ingredients

Scale

Herbs and Fresh Ingredients

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

Spices and Seasonings

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

Liquids

  • Juice from 1 lemon
  • 1/2 to 1 cup extra virgin olive oil

Instructions

  1. Combine Fresh Ingredients: In a bowl, mix together the chopped cilantro, parsley, serrano pepper (if using), shallot, and minced garlic to create the herbaceous base of the chermoula.
  2. Add Spices and Citrus: Stir in the lemon juice, cayenne powder, smoked paprika, ground cumin, saffron threads (if using), and salt; this blend brings smoky, spicy, and tangy flavors to the sauce.
  3. Incorporate Olive Oil: Gradually add the extra virgin olive oil while stirring, until the mixture reaches your desired thick, chunky, and spoonable consistency.
  4. Rest to Develop Flavor: Allow the chermoula to rest for 15–30 minutes so the flavors meld and intensify, creating a harmonious taste experience.
  5. Taste and Adjust: Sample the sauce and adjust salt, lemon juice, or spices if needed to suit your preference. Serve fresh or store chilled for future use.

Notes

  • Chermoula is traditionally used as a marinade for fish, seafood, chicken, or vegetables but also makes a great sauce or dip.
  • Adjust the serrano pepper quantity or omit it entirely for less heat.
  • Saffron provides subtle floral notes but is optional due to cost and availability.
  • Use high-quality extra virgin olive oil for best flavor.
  • Store leftover chermoula in an airtight container in the refrigerator for up to one week.

Keywords: Chermoula, North African marinade, herb sauce, chermoula recipe, marinade for fish, chermoula sauce

Find it online: https://tastybella.com/chermoula-herb-and-spice-sauce-recipe/