From Michael Solomonov's kitchen · Zahav, Philadelphia
blend · hot sauce
NATIONAL AWARD WINNERCedarhall Schug
From a national-award-winning chef
Ratio
LEMON JUICE 30VEG OIL 240
Ingredients
- SERRANO200 g
- PARSLEY30 g
- CILANTRO30 g
- GARLIC20 g
- SALT18 g
- CARDAMOM6 g
- CORIANDER5 g
- LEMON JUICE30 ml
- VEG OIL240 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Israeli-American chef of Zahav in Philadelphia; James Beard Outstanding Chef and Best Chef: Mid-Atlantic. Modern Israeli cooking documented in Zahav: A World of Israeli Cooking.
Originally published as Schug (Tasting Table / Zahav).
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Zahav adapted / Tasting Table (published as “Schug (Tasting Table / Zahav)”). Full citation lives in Provenance.