Homemade Peri-naise
This is a copycat recipe for the popular creamy pink sauce from Nando's, the Portuguese chicken restaurant. It's a versatile condiment ideal for enhancing burgers, wraps, and tacos, or for use as a dip for fries. The recipe offers two preparation methods: one using a homemade peri peri sauce for a fresher taste, and another using dried spices for a flavour closer to the bottled version. It comes together quickly and is perfect for adding a signature kick to various dishes.
Ingredients
- 3 tbsp Peri Peri Sauce
- 3/4 cup mayonnaise (, preferably whole egg (Note 1))
- 3/4 cup mayonnaise (, preferably whole egg (Note 1))
- 1 tsp smoked paprika ((sub regular paprika))
- 1/2 tsp garlic powder ((sub fresh garlic, finely grated))
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper ((adjust or remove for not spicy))
- 1/2 tsp white sugar
- 1 tbsp lemon juice ((or apple cider vinegar))
- 1/4 tsp cooking salt / kosher salt
Method
- For either version, combine all the listed ingredients in a bowl. If time allows, chill the mixture in the refrigerator for at least 30 minutes before serving to allow the flavours to blend.
- This sauce is excellent on burgers and in wraps. It also works well as a dip for items like fries or chicken tenders, and for drizzling over rice bowls, salads, or poke bowls. More serving ideas can be found in the accompanying post.
- When made with the Peri Peri Sauce, it can be stored in the fridge for 5 days. The version prepared with dry spices will keep for at least a week. This condiment is not suitable for freezing.
Nutrition (per serving)
Sodium1651 mg
Recipe details
CategorySauces
Cuisineportuguese
