This dressing brings me many memories of my childhood. My dad used to work in a restaurant as his second job and that is where he learned how to make aderezo de cilantro, he used to make a whole big jar of it and it would last just a few days because we would put it to everything.
There are many Coriander dressing recipes out there, but I always make mine the way my dad used to make it, so here is his recipe. I hope you like it as much as I do!
It is a very versatile dressing, you can use it to dress salads, but also to have it with your chicken, fish, sea food or vegetables, if you get the garlic right, the tastes is very sutil and morish!
Give it a try, it is very easy to make and it tastes delicious!
Prep 5 min
Cook 5 min
- Small buch of coriander
- 1 medium egg
- 2 tbls white vinegar
- 1/2 tsp chicken stock powder
- A small clove of garlic peeled
- 1 cup rapeseed oil
Put the coriander, garlic, egg, vinegar and chicken stock powder in a blender and start adding the oil little by little until you get a smooth texture and a bit runny, if you need to add more oil to get the right consistency feel free to do it.
- I use an organic chicken stock cube call Kallø, I buy it in waitrose.
- If you don’t have rapeseed oil, you can use sunflower oil or vegetable oil, but DON’T use olive oil, as it overpower the flavour.
- I find it easy to use a hand blender, because you have more control of the texture.