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Moroccan Sauce

Chef Dawn Ludwig
Prep Time 5 mins
Total Time 5 mins
Course Dips and Sauces
Cuisine Middle Eastern


  • 1 (2-inch piece) fresh ginger, peeled and sliced into thin rounds
  • 3 cloves garlic
  • 1 (3- to 4-inch piece) turmeric, peeled (or 1 teaspoon ground turmeric)
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp coriander
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • dash of finely grated nutmeg
  • ¼ tsp ground white or black pepper
  • 9-10 springs cilantro, stems and leaves coarsely chopped
  • ¼ cup extra-virgin olive oil
  • ¼ cup water
  • ½ tsp salt
  • dash of cayenne pepper, or to taste (optional)


  • Place all the ingredients in a wide-mouth mason jar or cup that will fit an immersion blender without splashing. 
  • Then, blend, working the blender into the pieces of ginger until smooth. Add additional water as needed to reach the desired consistency. 
  • Finally, place a lid on the jar. For best results, set aside for at least one hour to allow the flavors to develop. The dressing will keep in the refrigerator for up to two weeks.
Keyword Dips and Sauces, Phase 1