Chermoula, green and béarnaise sauces


For the chermoula sauce

  • 3 cloves of garlic
  • 1 large preserved lemon
  • 1/2 bunch of parsley
  • 1/2 bunch of coriander
  • 1 red pepper
  • 2 teaspoons paprika
  • 1 teaspoon(s) of ground cumin
  • 6 tablespoons olive oil

For the green sauce

  • 2 green tomatoes
  • 1 bunch of coriander
  • 1 bunch of fresh mint
  • 1 clove of peeled garlic
  • 1 jalapeño pepper
  • 4 spring onions
  • 2 organic limes
  • 3 tablespoons olive oil

For the béarnaise sauce

  • 2 peeled shallots
  • 12.5 cl of dry white wine
  • 6 cl of white wine vinegar
  • 1 bunch of tarragon
  • 4 egg yolks
  • 18 cl of melted butter, lukewarm
  • the juice of 1 lemon


Chermoula sauce

  1. Finely chop the peeled garlic cloves and herbs. Finely chop the preserved lemon peel and chilli pepper. Mix all ingredients in a bowl.

Green sauce

  1. Finely chop the tomatoes, coriander, mint leaves, garlic clove, chilli and spring onions. Put everything in a bowl, then add a pinch of salt, pepper, the juice and zest of the lemons and the olive oil.

Bearnaise sauce

  1. Finely chop the shallots. In a saucepan, reduce the white wine and vinegar by three quarters, with the shallots and 1 sprig of tarragon. Strain the reduction. Place the saucepan in a bain-marie, add the egg yolks, whisking until the texture thickens. Off the heat, pour in the melted butter in a thin stream, whisking constantly to make the sauce thicken. Add the remaining chopped tarragon and the lemon juice. Add salt and pepper. Reheat the sauce in a bain-marie when ready to serve.

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