I have a question about the recipe "Charmoula" from Food52. how long will this keep in the fridge? Can it be made several days ahead?
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I’m interested in the answer to this question too as to how long the Charmoula will keep in the fridge. Plus, can I freeze it? Thanks for any answers!
Nancy is a trusted home cook.
I've made Moroccan chermoula from a couple other recipes which suggest a few days ok in fridge, with a little drop-off in fresh bright taste after first day.
Or freeze about 1 month or so.
Best freeze in ice cube trays or small plastic containers so you can defrost just the amount you want when the time comes.
Thanks so much Nancy - very helpful! I think I will trade off a little loss of fresh bright taste for one less task to complete on the day!
AntoniaJames is a trusted source on Bread/Baking.
Make it up to two days ahead but do not add acid (lemon juice or vinegar) until immediately before serving - as in 2 - 3 minutes before taking it out to the table. Not only will the charmoula taste brighter, but it's color will be more brilliant, as acids tend to cause green herbs / vegetables to turn brown within a short time. Check for salt before serving, too! ;o)
Yes...good idea to delay the addition of acid to keep the green of the herbs.
Thanks Antonia and Nancy - knew that about the acid re effect on herbs but forgot!
So good, we're even fooling ourselves.
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