MOROCCAN DIPPING SAUCE

MAKES ½ cup 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 lemons (about 1/4 cup (960 ml)) • 1 clove garlic, minced (about 1 teaspoon (5 ml)) • 1/2 teaspoon (10 ml) ground cumin • 1/4 teaspoon (20 ml) paprika (sweet, hot, or smoked) • pinch ground cayenne pepper • 1/2 teaspoon (10 ml) salt • 1/4 teaspoon ground black pepper • 1/3 cup (720 ml) extra-virgin olive oil • 1/2 cup (480 ml) fresh cilantro leaves, minced (about 2 tablespoons) • 1/2 cup (480 ml) fresh parsley leaves, minced (about 2 tablespoons (30 ml)) DIRECTIONS 1. 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. 2. Gradually whisk in the oil, then stir in the fresh cilantro and parsley. You know how you could do that? Same directions, different ingredients. CHIMICHURRI SAUCE • 2 tablespoons (30 ml) red wine vinegar • 4 cloves garlic, minced (about 4 teaspoons (20 ml)) • 1 teaspoon (5 ml) salt • 1/4 teaspoon (20 ml) ground black pepper • 1/2 teaspoon (10 ml) crushed red pepper flakes • 1/2 cup (480 ml) extra-virgin olive oil • 1 cup (240 ml) firmly packed fresh parsley leaves, minced (about 1/4 cup (960 ml)) • 2 tablespoons (30 ml) fresh oregano leaves (or 2 teaspoons (10 ml) dried oregano)

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Moroccan dipping sauce is a bright, herby drizzle of lemon, cumin, paprika, and fresh cilantro and parsley that makes grilled food sing. Whisked together in minutes with good olive oil, it is the kind of sauce that improves everything it touches. Keep a bowl on the table and watch it disappear alongside meat and vegetables.

Pro Tips

• Whisk the lemon juice with the spices first, then stream in the oil gradually. That order emulsifies the sauce lightly so it clings rather than separates.
• Use fresh cilantro and parsley, minced fine. The herbs are half the flavor here, and dried simply cannot replicate them.
• The paprika can be sweet, hot, or smoked — each gives the sauce a different character. Smoked paprika is wonderful on grilled meats.
• Make the chimichurri variation from the recipe notes with red wine vinegar, oregano, and more garlic for a whole different Mediterranean mood.

Frequently Asked Questions

What should I serve with Moroccan dipping sauce?

Grilled meats and vegetables — the recipe pairs it especially well with the spice-rubbed grilled chicken from the same cookbook.

How long does this sauce keep?

About 4 days in the fridge. The fresh herbs stay bright for the first two days and mellow beautifully after.

Is this sauce paleo?

Yes — olive oil, lemon, herbs, and spices. Nothing processed, nothing grain-based.

How much does this recipe make?

About 1/2 cup — enough to drizzle over several dinners or set out as a dipping sauce for a crowd.

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