Emulsifier Free Herb & Ginger Schug
This vibrant Yemeni-inspired condiment is punchy, herby, and layered with warmth — the kind of sauce that makes everything it touches taste more alive. Fresh cilantro and flat-leaf parsley form the bright green base, while garlic, ginger, turmeric, and Ceylon cinnamon add a complex, aromatic depth that goes well beyond a standard herb sauce. The whole thing comes together in a food processor with a drizzle of extra-virgin olive oil, making it genuinely quick to pull off. Because it's built entirely from whole, recognizable ingredients, there's no need to scrutinize labels for hidden additives — every element here is exactly what it says it is. That matters more than it might seem, since many store-bought condiments and sauces rely on emulsifying agents to achieve their texture, whereas this one gets its body naturally from the herbs and olive oil working together. A short rest in the fridge lets the flavors bloom and mellow into something truly special. Spoon it over roasted vegetables, grilled meats, eggs, or flatbread — honestly, it's hard to find something it doesn't improve.
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Learn more →Ingredients
8 servings
- 2 cups fresh cilantro leaves and tender stems, loosely packed
- 1 cup fresh flat-leaf parsley leaves and tender stems, loosely packed
- 4 cloves garlic, peeled
- 1 tbsp fresh ginger, peeled and roughly chopped
- ½ tsp ground turmeric
- ¼ tsp ground ceylon cinnamon
- ¾ tsp fine sea salt, plus more to taste
- 2 tbsp fresh lemon juice
- ¼ cup extra-virgin olive oil
Instructions
- 1
Combine the cilantro, parsley, garlic, ginger, turmeric, Ceylon cinnamon, and salt in the bowl of a food processor. Pulse 8–10 times until the herbs and garlic are roughly broken down and the mixture looks coarsely chopped.
- 2
Add the lemon juice and pulse 3–4 more times to incorporate.
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