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Merguez sauce

updated

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Ingredients for 6 servings:

  • 1 jar Ajvar, mild
  • 3 large garlic cloves, squeezed
  • 2 tsp chili sauce, Chinese, hot
  • 3 tbsp ketchup
  • 2 tbsp, heaped mustard
  • 1 tsp Aromat or Fondor
  • ½ tsp salt
  • lots of pepper from the mill
  • e.g. chili powder

Instructions

Working time approx. 5 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 5 minutes

Mix all ingredients, except the chili powder, thoroughly. Let it sit in the refrigerator for at least 1 hour, then season with chili to taste. The sauce will keep well in the refrigerator. Spread the sauce (paste) on a baguette roll and top with a grilled merguez. Tastes like you’re at a Christmas market.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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