Top 4 Homemade Sauce Recipes
Equipment
Ingredients
Peri Peri Sauce
smoked red capsicum (smoked)
1 piece
Kashmiri chillies (soaked)
5 piece
bird's eye chillies (fresh)
3 piece
onion (chopped)
1 piece
garlic cloves (peeled)
5 clove
oregano (dried)
1 tsp
vinegar
30 ml
oil
15 ml
salt
1 tsp
pepper
0.5 tsp
mayonnaise
60 ml
High Protein Mayonnaise
boiled eggs (boiled, peeled)
4 piece
milk
30 ml
pepper
1 tsp
salt
0.5 tsp
vinegar
15 ml
honey
10 ml
Green Sauce / Green Chutney
coriander (fresh)
1 bunch
mint leaves (fresh)
0.5 bunch
green chillies (fresh)
2 piece
onion (chopped)
1 piece
garlic (peeled)
3 clove
ginger (minced)
1 tsp
lemon (juiced)
1 piece
water
60 ml
salt
0.5 tsp
Garlic Mayonnaise
greek yogurt
240 ml
mayonnaise
240 ml
garlic cloves (peeled)
10 clove
lemon juice
30 ml
vinegar
15 ml
honey
15 ml
cumin powder
0.5 tsp
salt
0.5 tsp
coriander (chopped)
2 tbsp
Instructions
Prepare Peri Peri Sauce Ingredients
Roughly chop onion, garlic, soaked Kashmiri chillies, bird's eye chillies and smoked capsicum.
Cook Peri Peri Sauce
Place all Peri Peri ingredients in a pan with oil, add vinegar, oregano, salt and pepper, then simmer for 10 minutes.
Make High Protein Mayonnaise
Blend boiled eggs with milk, vinegar, honey, salt and pepper until smooth and creamy.
Prepare Green Sauce
Roughly chop coriander, mint, onion, garlic, ginger and green chillies; squeeze lemon juice.
Blend Green Sauce
Blend all green sauce ingredients with water and salt until smooth; adjust consistency with extra water if needed.
Mix Garlic Mayonnaise
Combine Greek yogurt, mayonnaise, minced garlic, lemon juice, vinegar, honey, cumin, salt and chopped coriander; stir well.
Cool and Store Sauces
Allow Peri Peri sauce to cool completely, then transfer all sauces to clean jars and refrigerate.
Original recipe
Storage
Store in clean airtight jars; Peri Peri sauce keeps up to 10 days, others up to 5 days.
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