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Moroccan Dipping Sauce
A Taste of the Kasbah
- Makes
½ Cup
- Difficulty
Easy
- Ready in
5 min
Published 2011
I’ve yet to encounter a vegetable or grilled meat that wasn’t improved by a little drizzle of olive oil and herbs. These two sauces come from opposite sides of the planet but share one lovely characteristic: They make already good food even better. And they both provide a dose of healthy oils. It’s an international win-win.
Ingredients
- juice of
2 1/4 cup 1
Method
Directions
In a small bowl, whisk together the lemon juice, garlic, cumin, paprika, cayenne, and salt and pepper. Inhale and rejoice that you have a nose.
Gradually whisk in the oil, then stir in the fresh cilantro and parsley.
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