I’ve never been too excited about mayonnaise, not like my Dad – he’s a fanatic! But this week I made some charmoula to go with our leftover Thanksgiving turkey sandwiches with caramelized onions and this stuff is like mayo on crack. It’s SO GOOD! Dangerously good. You’ll want to dip everything in it. So, it’s not like I didn’t warn you.
These recipes come from Sunset magazine and charmoula is a Moroccan condiment/sauce that you’ll want to heavily slather on these sandwiches.
- 1 1/2 cups mayonnaise: homemade with backyard eggs
- 1/2 cup loosely packed cilantro: garden
- 1/2 cup loosely packed flat-leaf parsley sprigs: garden
- 1 tablespoon lemon juice: far away
- 1 tablespoon chopped fresh ginger: far away
- 1 clove garlic: Olympia Farmer’s Market
- 1 teaspoon paprika: far away
- 1 teaspoon salt: far away
- 1/2 teaspoon ground cumin: far away
- 1/2 teaspoon ground coriander: far away
- 1/4 teaspoon cayenne: far away
Except for the lemon juice and the spices, the charmoula was a very local condiment. This is a messy sandwich and the key is the charmoula, so don’t be shy: spread it on!
The onions were organic, but I’m not sure what farm they were from. The rolls came from our local Safeway and were not organic or made with local flour. The lettuce came from the backyard garden, the turkey came from Pasture Sensations, and the wine was from Washington.