Try some of these sauces and take your homemade takeaways to the next level. All these sauces can be used for meat, fish or vegetarian burgers or even for something different to go with your homemade fries. We've even included our very own horopito mayo that we serve in the restaurant.
1. Vices & Virtues horopito mayo
- 2 egg yolks
- 1 ½ tbsp cider vinegar
- 1/4 tbsp wholegrain mustard
- 500 ml canola oil
- 5 ml lemon juice
- ½ tsp dried horopito rub
- Salt and pepper
Whisk egg yolks, mustard, cider vinegar, lemon juice in a bowl until mixture becomes light and fluffy. Add oil slowly until all of it is incorporated. Add the horopito rub, season to taste and mix. Ready to use in burgers or with fries.
Tip: This will keep in an air-tight container in the fridge for approximately two weeks so you can make this in advance.
2. Classic burger sauce
- 3 tbsp mayonnaise
- 2 tbsp ketchup
- 30g finely chopped pickled gherkins. You can substitute the gherkins with anything pickled such as cornichons, onions or capers.
- 1 tbsp mustard
Mix the above together and voila. Easy.
3. Jalapeño cheese sauce
- 125 ml milk
- 1 tbsp flour
- 10g butter
- 25g grated cheese
- 25g chopped pickled jalapeño's.
Put the milk in a pan over a medium heat with the flour and butter. Whisk until the butter melts and mixture starts bubbling. Whisk for a couple of mins, until just thickened then add the cheese and chopped pickled jalapeño's and you're ready to go.
4. Yoghurt sauce
- 1-inch piece cucumber, peeled, halved, seeded, and thinly sliced
- 1 finely chopped small garlic clove
- 3 tbsp low-fat Greek yogurt
- 1/2 tsp fresh lemon juice
In a small bowl, mix all of the above ingredients together and chill until ready to use. As an alternative, try adding a teaspoon of pesto for a different flavour.
5. Chilli yoghurt sauce
- 1 crushed clove garlic
- 2-3 tsp dried chilli flakes (vary amount depending on heat level preference)
- 150g yoghurt
Mix crushed garlic with dried chillies, then fold through yogurt and leave for 30 mins to allow chillies flakes to infuse. Then mix again and serve.
6. Truffle mayo
- 2 egg yolks
- 1 tsp Dijon mustard
- 160g sunflower oil
- 2 tbsp truffle oil
- 1 tbsp lemon juice
- 1-2 tsp warm water
- 1 sliced black truffle (optional)
Whisk the 2 egg yolks and Dijon mustard together in a large bowl with an electric hand whisk. Keep the beaters running in the mixture while you drizzle in the sunflower oil and then the truffle oil. Once smooth, stir in lemon juice and warm water. Stir in sliced black truffle and season to taste with salt and black pepper.