S'chug

Name: S'chug
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (450 ml)
Cuisine: Middle Eastern
Ingredients: about 33½ serranoes (200 g) Serrano; 1 cup leaves (30 g) Parsley; 1 cup leaves (30 g) Cilantro; 4 cloves Garlic; 1 Tbsp kosher (18 g) Salt; 1 Tbsp ground (6 g) Cardamom; 1 Tbsp ground (5 g) Coriander; 2 Tbsp (30 ml) Lemon Juice; 1 cup (240 ml) Canola Oil

Independent adaptation of a publicly published Michael Solomonov recipe. Not affiliated with, sponsored by, or endorsed by Michael Solomonov.

CONDIMENT · FALAFEL, EGGS & SHAKSHUKA

In the published recipe, this is the condiment for published adaptations.

Solomonov's s'chug for falafel, eggs, shakshuka.

On the jar

S'CHUG

Method: blend
Yield: about 2 cups
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 30 mlCanola Oil 240 ml

Ingredients

Serranoabout 33½ serranoes (200 g)
Parsley1 cup leaves (30 g)
Cilantro1 cup leaves (30 g)
Garlic4 cloves
Salt1 Tbsp kosher (18 g)
Cardamom1 Tbsp ground (6 g)
Coriander1 Tbsp ground (5 g)
Lemon Juice2 Tbsp (30 ml)
Canola Oil1 cup (240 ml)

Where it sits

One of 117 hot sauces in the catalog, with 9 ingredients against a median of 7.

The acid here is lemon juice. In this category chefs also reach for lime juice (19 recipes), rice vinegar (16), and cider vinegar (11).

The fat here is canola oil. In this category chefs also reach for vegetable oil (21 recipes) and olive oil (19).

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

S'chug wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 3 stars · 3 national awards

Tehina KetchupNATIONAL AWARD WINNEROn the jar: TEHINA KETCH
Harissa TehinaNATIONAL AWARD WINNEROn the jar: HARISSA TEHI
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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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 S'chug (Schug).

Adapted from a Michael Solomonov recipe (Zahav / Michael Solomonov (published adaptations)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Zahav / Michael Solomonov (published adaptations) (published as “S'chug (Schug)”). Full citation lives in Provenance.

Companion jar