Best Charmoula Mayonnaise Recipes

CHARMOULA MAYONNAISE

Charmoula Mayonnaise image

From Bonnie Stern's Essentials of Home Cooking. This Moroccan flavoured mayonnaise is amazing on a grilled chicken sandwich or almost anything else.

Provided by Lille

Categories Sauces

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup mayonnaise
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne
1 tablespoon lemon juice
1/4 cup cilantro, chopped

Steps:

Combine all ingredients in a small bowl.
Enjoy as a condiment on chicken, shrimp, fish, as a dip for vegetables.

CHERMOULA

Chermoula image

Chermoula is a pungent Moroccan herb sauce traditionally served with grilled fish. I think it's great with all sorts of other dishes, such as roasted cauliflower, roasted winter squash or chicken. Sometimes I stir a little into a couscous, too.

Provided by Martha Rose Shulman

Categories condiments, dips and spreads

Time 10m

Yield Makes 1 cup, about

Number Of Ingredients 10

Ingredients

2 cups cilantro leaves (2 large bunches)
1 1/2 cups parsley leaves (1 large bunch)
3 to 4 garlic cloves (to taste), halved, green shoots removed
1/2 to 3/4 teaspoon salt (to taste)
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon sweet paprika
1/2 teaspoon coriander seeds, lightly toasted and ground
1/8 teaspoon cayenne (more to taste)
1/3 to 1/2 cup extra virgin olive oil, to taste
1/4 cup freshly squeezed lemon juice

Steps:

Coarsely chop the cilantro and parsley. A scissors is a good tool for this; point it tip down in the measuring cup and cut the leaves. Then place them in a food processor and chop very fine, or chop on a cutting board. You should have 1 cup finely chopped herbs.
Place the garlic and salt in a mortar and puree. Add a small handful of the chopped herbs, and gently but firmly grind until the herbs begin to dissolve. Add another handful. When all of the herbs have been mashed, work in the spices, 1/3 cup olive oil and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. Serve with grilled fish and/or vegetables, or with chicken.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 19 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 1 gram

CHERMOULA MAYONNAISE

Chermoula Mayonnaise image

This spicy mayo goes on our Turkey Sandwiches with Caramelized Onions and Chermoula Mayo.

Provided by Lynn Clay

Categories Dressings

Time 20m

Number Of Ingredients 11

Ingredients

3/4 c mayonnaise
1/4 c cilantro, fresh, loosely packed
1/4 c flat-leaf parsley, loosely packed
1 1/2 tsp lemon juice, fresh
1 1/2 tsp ginger, chopped fresh
1/2 tsp minced garlic
1/2 tsp paprika
1/2 tsp salt
1/4 tsp coriander
1/4 tsp cuminj
1/8 tsp cayenne pepper

Steps:

1. Combine all ingredient in a food processor and process until smooth.

CHERMOULA MAYONNAISE

Chermoula Mayonnaise image

Make and share this Chermoula Mayonnaise recipe from Food.com.

Provided by gailanng

Categories African

Time 5m

Yield 1 cup

Number Of Ingredients 9

Ingredients

1/2 cup chopped fresh cilantro leaves
4 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon cayenne (to taste) or 1/2 teaspoon harissa (to taste)
1 lemon, juiced
1 teaspoon kosher salt
6 tablespoons extra-virgin olive oil
1 cup mayonnaise

Steps:

Combine the cilantro, garlic, cumin, paprika, cayenne, lemon juice, salt, and olive oil in a blender and process until well blended. Put the mixture in a small bowl and fold in the mayonnaise. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 1686.3, Fat 160.7, SaturatedFat 22.8, Cholesterol 61.1, Sodium 3428.8, Carbohydrate 68.5, Fiber 3.4, Sugar 17.1, Protein 4.5

CHARMOULA

Charmoula image

Seasoned with fresh mint, chiles and toasted spices, this piquant North African sauce is commonly paired with fish or chicken, either as a marinade or sauce. The preserved lemon adds a haunting flavor to the mix. But it's just as traditional to leave it out, which makes the sauce slightly less pungent.

Provided by Melissa Clark

Categories sauces and gravies

Time 15m

Yield About 2 cups

Number Of Ingredients 12

Ingredients

3/4 teaspoon cumin seeds
1/2 teaspoon coriander seeds
3 garlic cloves, peeled and smashed
1 1/2 tablespoons fresh lemon juice, plus more to taste
1 packed cup roughly chopped cilantro leaves and stems
1 packed cup roughly chopped parsley leaves and stems
1/2 packed cup roughly chopped mint leaves
1/2 teaspoon sweet paprika
1 red chile, such as Fresno, seeded and diced
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt (Diamond Crystal), more to taste
1 to 2 teaspoons minced preserved lemon (optional)

Steps:

In a small, dry skillet, toast cumin and coriander seeds over medium heat, shaking the pan occasionally, until seeds are slightly toasted and fragrant, about 2 minutes. Immediately pour spices onto a cutting board or mortar to stop the cooking. Once cool, crack spices with the flat side of a knife or with a pestle.
Place cumin seeds, coriander seeds, garlic and lemon juice in a food processor or blender, and pulse to combine. Add herbs and sweet paprika, and purée until smooth, stopping to scrape down the sides of the container when necessary. Add chile and, with the motor running, gradually drizzle in the olive oil. Stir in salt and preserved lemon, if using. Taste, and add more salt and lemon juice if needed.
Use immediately or refrigerate in an airtight container for up to 1 week. Use as a marinade or sauce for fish, chicken, vegetables or meat, or as a dressing for roasted peppers and eggplant salads. Mix into yogurt as a dip for vegetables and meatballs, or spoon over hard-cooked eggs.