Moroccan · Condiment
Chermoula Mayonnaise
A modern condiment that folds Morocco's coriander-and-cumin chermoula into a silky mayonnaise, streaked green and packed with garlic, lemon and paprika. Brilliant with fried fish, grilled prawns, chips or as a sandwich spread, it bottles the flavour of the coast in a jar.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 8
- Level
- Easy
Ingredients
- 1 egg yolk
- 1 tsp Dijon mustard
- 200 ml neutral oil
- 1 large bunch coriander, finely chopped
- 2 garlic cloves, crushed
- 1 tsp cumin
- 1/2 tsp paprika
- Juice of 1 lemon
- Pinch of chilli
- Salt to taste
Method
- 1
Start the mayo
Whisk the egg yolk with the mustard and a little salt.
- 2
Emulsify
Add the oil drop by drop at first, whisking constantly, then in a thin stream, until thick and glossy.
- 3
Loosen
Whisk in some of the lemon juice to loosen and brighten.
- 4
Add chermoula
Fold in the coriander, garlic, cumin, paprika and chilli.
- 5
Season
Adjust salt, lemon and heat to taste.
- 6
Serve
Chill and serve with fried fish, prawns, chips or in sandwiches.
Chef's tips
- Have all ingredients at room temperature so the emulsion holds.
- If it splits, whisk a fresh yolk in a clean bowl and add the split mixture slowly.
- For a shortcut, stir the chermoula into good shop-bought mayonnaise.
Frequently asked questions
Can I use shop-bought mayo?
Absolutely — fold the chermoula ingredients into a good jarred mayonnaise for an instant version. Homemade just gives a fresher, lighter result.
How long does it keep?
Homemade with raw yolk, use within 2–3 days and keep refrigerated. A version made with shop mayo lasts as long as the mayo's date.