My dad used to work in a restaurant as a second job and that is where he learned how to make “aderezo de cilantro”, he used to make a big bottle of it and it would last just a few days.
There are many Coriander dressing recipes, but I always make mine the way my dad made his, so here is his recipe. I hope you like it as much as I do!
It is a very tasty dressing. It can be used to dress salads, but also over chicken, fish, seafood or vegetables, if you get the garlic right, the tastes will be very subtle and moreish!
Let me know if you like the recipe, remember that your feedback is very important to me.
Aderezo de Cilantro
- 1½ cup fresh coriander chopped
- 1 medium egg room temperature
- 1 tbsp white wine vinegar
- 1/2 tbsp salt
- 1 small garlic clove peeled
- ½ cup rapeseed oil
- Put the coriander, garlic, egg, vinegar, salt and oil in a measuring jar.
- Using a hand blender, start blending all the ingredients making sure not to over mix, otherwise the dressing will split.
- Once it gets runny and creamy stop blending and serve.Pour it over salads, roasted baby potatoes, steak or anything you want. Keep in the fridge in a container with a lid on for 3 days.
- If you don’t have rapeseed oil, you can use sunflower oil or vegetable oil, but DON’T use olive oil, as it will overpower the flavour.
- I find it easy to use a hand blender, because you have more control of the texture.
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.