Merguez Sauce
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 1 hr 5 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 glass ajvar, mild
- 3 large clove (s) garlic, pressed
- 2 teaspoons chili sauce, Chinese, hot
- 3 tablespoon ketchup
- 2 tablespoon, heaped mustard
- 1 teaspoon aromatic or fondor
- 0.5 teaspoon ½ salt
- a lot pepper from the mill
- Chili powder
Print Recipe
Pin Recipe Instructions
- Mix all ingredients well except for the chili powder. Let it steep in the refrigerator for at least 1 hour, then season with hot chilli.
- The sauce has a long shelf life in the refrigerator.
- Spread the sauce (paste) on a baguette roll and top with a grilled merguez. Tastes like the Christmas market.
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