Nawhal's Sauce Algérienne 950g - Hot Sauce

Product Information

An “Algerian sauce” is mentioned for the first time in 1876 in the book entitled “The Book of Menus” (screenshot above). It is a sauce that was originally prepared with the ingredients of mayonnaise (oil, egg yolk) to which were added mustard, chalace, pepper, vinegar and chilli (or harissa) and, according to taste, tomato (or tomato sauce), anchor, capers, etc. Who Re created the Algerian sauce In Modern Days? In 2012, a French guy opened a fast food on Muntz Street, Small Heath Birmingham, that’s when it all started. This fast food, has evolved a lot and continue to grow successfully year by year. Everyone became addicted to their Algerian sauce, but people could never buy it. Tomato paste: Use only concentrated tomato paste, the kind you get in a tube or a small can, do not substitute with fresh tomatoes, tomato sauce, passata, or canned chopped tomatoes. To make this sauce, you need wholesale mayonnaise, tomato concentrate, garlic powder, onion, cumin, salt, and chili paste commonly known as harissa.

Cilantro: This is an important ingredient, but if you hate cilantro you can substitute it with the same amount of chopped fresh parsley, and increase the amount of lemon juice by a teaspoon. It won’t taste the same but will still be good.

More Dips and Spreads

And if you like this then you might want to try some other spicy dips like Canarian mojo picón, Spanish salsa brava, or my 15-minute Nando’s style peri peri sauce. For a more enticing taste experience, the Algerian sauce goes perfectly with other dishes. Red or white meat, potatoes, or sandwiches are indeed excellent accompaniments to enjoy a delicious Algerian sauce. Sometimes, always to give more taste to the Algerian sauce, people add yogurt and lemon juice. All these ingredients vary according to the preferences of consumers and especially according to their culinary habits when it comes to spices. Despite all these variations in the ingredients, the end result is still a very spicy and very juicy sauce. What to eat your homemade Algerian sauce with? Garlic: Fresh crushed garlic is best, but if you don’t have any to hand you can use jarred. I don’t recommend using ground garlic or garlic powder. It’s fresh and spicy but you can easily dial the level of heat up or down to suit your level of tolerance.

Algerian sauce is super simple to make and just requires chopping and mixing but I’ve given in-depth instructions here along with photos of every stage in case you have any doubts.The harmonious blend of sun-ripened tomatoes, aromatic herbs, piquant chilli peppers, and traditional spices ensures a symphony of flavours that dance on your palate. The smooth texture and robust taste of the Algerian Sauce will leave you craving more with every bite. Sugar: You do need sugar to balance this sauce and get it slightly sweet. You can substitute it with liquid sweeteners like honey or low-carb alternatives like stevia. Mayonnaise: Use high-quality mayonnaise that you like. I’m allergic to eggs so I prefer to use a nice egg-free mayonnaise, which is also vegan, like Hellman’s, or make your own mayonnaise. To make the sauce lighter, you can sub out a third of the mayonnaise for Greek yogurt but then you may need to dial down the lemon juice to compensate for the additional tanginess. 👩‍🍳 How to make it Sauce algérienne is a French Spotify podcast hosted by Paul-Max Morin about the legacies of French colonialism in Algeria and the Algerian War as understood through family histories. [4] See also [ edit ]