Chermoula

Name: Chermoula
Prep time: 5 min
Total time: 5 min
Yield: about 1¾ cups (400 ml)
Cuisine: African
Ingredients: 1/2 cup + 2 Tbsp + 2 tsp olive oil (200 ml) Olive Oil; 20 tsp cointreau (100 ml) Cointreau; 20 tsp sherry vinegar (100 ml) Sherry Vinegar

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

FINISHING SAUCE · EMULSIFY OLIVE OIL + COINTREAU + SHERRY VINEGAR

In the published recipe, this is the finishing sauce for tartare gambas.

For greens, grains, and roasted vegetables.

On the jar

SHRIMP

Method: shake
Yield: about 1¾ cups
Ingredients: 3
Jar batch: 0.85× recipe

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Ratio

OLIVE OIL 200 mlSHERRY VINEGAR 100 ml

Ingredients

Olive Oil1/2 cup + 2 Tbsp + 2 tsp olive oil (200 ml)
Cointreau20 tsp cointreau (100 ml)
Sherry Vinegar20 tsp sherry vinegar (100 ml)

Where it sits

One of 359 dressings in the catalog, with 3 ingredients against a median of 6.

Its fat to acid ratio is 2:1, higher than 48% of the catalog’s dressings (median 2:1), a typical mix for the category.

The acid here is Sherry vinegar. In this category chefs also reach for lemon juice (106 recipes), lime juice (58), and rice vinegar (52).

The fat here is olive oil. In this category chefs also reach for sesame oil (34 recipes) and vegetable oil (24).

Method

Pour to the lines in order (bottom → top): OLIVE OIL, SHERRY VINEGAR.
Season to finish: COINTREAU (to taste).
Cap the jar and shake until emulsified.

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3 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

3 kitchens · 3 stars · 3 national awards

ChermoulaCHAMPION CHEFOn the jar: SHRIMP
Caesar Dressing★★★ KITCHENOn the jar: CAESAR
Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Anchovy-Garlic DressingNATIONAL AWARD WINNEROn the jar: ANCHOVY-GARL

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Provenance

Samuel Albert. French / fusion. Cited awards include: Top Chef France winner S10 (2019).

Originally published as Gambas Chermoula (Cointreau–sherry).

Adapted from a Samuel Albert recipe (Samuel Albert / Rémy Cointreau Gastronomie (tartare gambas)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.85× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Samuel Albert / Rémy Cointreau Gastronomie (tartare gambas) (published as “Gambas Chermoula (Cointreau–sherry)”). Full citation lives in Provenance.

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