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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Creamy Chermoula Sauce Recipe

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This recipe for Creamy Chermoula Sauce is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c lemon juice
1 T honey
1/2 c neutral oil
3 T olive oil
2 garlic cloves minced
1/2 t smoked paprika
1/2 t ground cumin
1/2 t ground coriander
1/2 t table salt
1/8 t pepper
1/4 c plus 2 T plain Greek yogurt
4 t fresh mint minced
4 t cilantro minced
Directions:
Directions:
Combine lemon juice and honey in blender. With blender running med high slowly add oils until incorporated. Continue to process until smooth and creamy 1 1/2 to 2 min.
Add garlic, spices and blend about 10 seconds. Add yogurt and blend until thickened to dipping sauce about 10 seconds. Transfer to bowl and stir in mint and cilantro.
Season with salt to taste.
Number Of Servings:
Number Of Servings:
1 cup
Personal Notes:
Personal Notes:
Staple for fish and seafood in North Africa. Great with shrimp

 

 

 

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