The next lunch I made some tuna croquettes and had the genius idea to mix the remaining Chermoula sauce with mayonnaise for an great Chermoula dip! It was delicious and inspired, if I do say so myself.
So here's what you'll need:
(makes about cup)
1/2 tsp paprika
1/2 tsp crushed chili flakes or powder (if you like it hot)
1 tsp cumin
2 cloves crushed garlic
4 tsp lemon juice or vinegar
1/3 olive or canola oil
1/4 cup chopped fresh parsley or 2 tsp if you're not a huge fan
1/2 tsp salt
1/2 cup kosher mayonnaise
pepper to taste
Mix everything together and keep in the fridge for at least 30 minutes for the flavors to meld together then use a dipping sauce for fish croquettes or any fried fish.
Enjoy!
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