Eric Adjepong—“Top Chef” all-star and Bowery Farming culinary advisor—has a secret weapon for any dish: chermoula. This tangy, fragrant, citrusy North African herb sauce can be used in so many ways, whether it’s spooned over grilled fish, drizzled over roasted potatoes, or served alongside chicken or pork. Recipes for chermoula vary slightly from region to region, but Eric’s includes cilantro, parsley, garlic, cumin, and smoked paprika, plus lemon and orange zest and juice. Eric shows you how to makes his chermoula and encourages you to make this recipe your own. You’ll want to put this sauce on everything!
#ChermoulaSauce #Recipe #ChefsatHome #FoodandWine
00:00 Introduction
00:20 About Chermoula
00:49 Chermoula Sauce
03:19 Final Result
Thanks for watching! Subscribe to the Food & Wine YouTube channel by clicking here:
or the subscribe button above—and don’t forget to turn on notifications by clicking on the bell.
For more great videos, check out:
—Beat The Receipt is the only affordable cooking challenge that gives a pro chef and a food influencer $20 each to shop for and cook a meal for two using the same main ingredient!
— Food & Wine serves up delicious dinner inspirations, recipes, and how-tos:
More ways to follow Food & Wine:
Instagram:
Facebook:
Twitter:
Website:
Subscribe to Food & Wine:
Food & Wine inspires and empowers our wine- and food obsessed community to eat, drink, entertain, and travel better—every day and everywhere. Tag us on Instagram @foodandwine for a chance to be regrammed.
Put Eric Adjepong’s Chermoula Sauce on Everything! | Chefs At Home