Sauce Algérienne
Quick French Algerian Sauce
Sauce Algérienne is a delicious spicy, vibrant and tangy sauce that you can whip up in just a couple of minutes!
It's perfect for dipping your favorite crispy potatoes and veggies or for slathering over French tacos and burgers! Warning... try our Sauce Algérienne and you'll be hooked!
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It's perfect for dipping your favorite crispy potatoes and veggies or for slathering over French tacos and burgers! Warning... try our Sauce Algérienne and you'll be hooked!
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Why We Love It!
- Quick and easy: Just a bit of chopping and stirring and you’re done.
- Budget friendly: Using a handful really affordable and easy to find ingredients for maximum flavor! So pop into your local grocery store and get some harissa and fresh cilantro, the rest you probably have in your kitchen...
- Versatile: This delicious sauce goes with just about anything.
- Addictive: Once you’ve tried our Sauce Algérienne, you’ll be back for more. It’s THAT good!
- It’s Vegetarian!
What Is Sauce Algérienne?
Sauce Algérienne - or Algerian sauce in English - is a flavor-packed gem that has been around for ages. Picture this: a mayo-based sauce that’s both sweet and spicy, with a tangy hot kick that keeps you coming back for more. Despite its name, Sauce Algérienne isn’t actually Algerian, its 100% French and draws its inspiration from the buzzing cuisines of North Africa. Made with just a handful of ingredients, this sauce adds a zesty kick to any dish. We love it on French tacos or as a dip with potato wedges and crisp veggies. The possibilities are endless. And what's more? You can whip up this sensational sauce in a matter of minutes. Give it a try and trust us, you wan’t be disappointed!
Ingredients
Sauce Algérienne
left to right top to bottom - check 'Recipe' below for adjustable quantity info
- Sugar
- Cilantro: Just as in many other traditional North African recipes cilantro is a key ingredient.
- Kosher Salt
- Shallot: We prefer shallot before red or yellow onion because it is sweeter and milder. Also it's a classic ingredient in many epic French sauces.
- Garlic: Fresh garlic gives the sauce a bit more sting. Substitute with garlic powder if you want, but go easy on it, because powdered garlic tends to grow in taste the longer it sits.
- Tomato paste: Use the concentrated kind that you’ll find in tubes or in small cans.
- Mustard: Preferably 'Dijon', but a good old yellow American mustard does the job just fine too. You might want to add a bit more though, as American mustard is milder.
- Lemon juice: Freshly squeezed lemon is King.
- Harissa: This sauce is the secret ingredient in this recipe; it’s hot, vibrant, earthy and gives Sauce Algérienne it’s identity. If you like it hotter, just up the harissa. The most common and good quality brands are 'Mina harissa' or 'Le phare du cap bon'.
- Mayonnaise: It's absolutely delicious with our Mayonnaise Maison, but any good store-bought mayo works in this recipe.
- Ground cumin: It’s a fragrant spice, widely used in North African cuisine and it gives the sauce a slight nutty flavor.
- Black pepper
- Paprika: Paprika adds both color and sweetness.
How to make Sauce Algérienne
Chop!
Add to bowl
Mix!
Next, mix with a spoon and make sure that all the ingredients are completely incorporated, also because tomato paste has a tendency to stay clumpy. Finally, add a pinch of salt and freshly ground black pepper to taste. If you prefer, you can also turn the heat up a notch by adding more harissa or mustard. You can serve your Sauce Algérienne right away or transfer it to an airtight container and store in the fridge. While letting it chill in the fridge for 30 minutes, the flavors will mature!
Serving Tips & Pairings
- Snack Sauce: Sauce Algérienne is super popular with French fries, French tacos and burgers. We indeed love it with just about anything that calls for a regular mayo. And it's a staple with our Quipe!
- Vegetables: Pair it with raw, fresh and crunchy veggies for a quick and easy snack.
- Everything Grilled: It’s also unbelievably good with cooked shrimps or drizzled over a seafood salad or anything barbecued or grilled. Serve it alongside our Tagliata Di Manzo recipe.
- Topping: We love to use Sauce Algérienne as topping on sandwiches and in wraps!
- Drinks:
- It's very tasty with fruit-infused iced tea.
- Pair it with a light and crisp Belgian White Beer.
Substitutions & Variations
- Lemon Juice: Substitute an equal amount of vinegar for lemon juice. Or if you prefer lime over lemon, no problem, lime and cilantro are also great flavor friends.
- Mayonnaise: Try Greek yogurt instead of mayonnaise or a half-and-half mix; it makes the sauce lighter and tangier but equally delicious.
- Sugar: Swap sugar for any sugar substitute that you prefer.
- Shallots: You can switch shallots for red or yellow onions, but just remember to use less, as they’re sharper in taste.
- Cilantro: A good alternative for cilantro is plain parsley or equal amounts chopped chives and tarragon.
- Paprika: Substitute some or all of the regular paprika with smoked paprika for a smoky twist.
- Remoulade: Add 1 tbsp of each, capers and finely chopped gherkins or cornichons and you’re in remoulade heaven. Our absolute favourite tweak!
- Vegan: Just swap regular mayo for a good plant based one.
FAQs
The way to pronounce it is ‘soss al-zhe-ree-en’, with the stress on ‘zhe’.
Not really, however you can turn the heat up or down by adjusting the amount of harissa.
You can store Sauce Algérienne in an airtight container for up to two weeks in the fridge. It certainly is a great backup if you’re short of time, having surprise guests or sudden cravings. But we really don’t recommend freezing it!
Recipe
Sauce Algérienne
Ingredients
- 1 tbsp sugar
- 6 sprigs cilantro
- 1 pinch salt
- 1 piece shallot - medium size
- 1 clove garlic
- 1 tbsp tomato paste
- 1/2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp harissa
- 225 g mayonnaise
- 1/2 tbsp ground cumin powder
- 1 pinch ground black pepper
- 1 tbsp paprika
Instructions
- Peal and chop the shallots finely. Peal, crush and chop the garlic finely with a knife or use a garlic press for this job, it’s easier. Ensure to chop the cilantro finely as well, for optimal flavor distribution throughout the sauce
- Then add mayonnaise, shallots, garlic, cilantro, harissa, tomato paste, mustard, ground cumin, paprika, black pepper, sugar and lemon juice to a medium sized-bowl.
- Mix with a spoon and make sure that all the ingredients are completely incorporated, as tomato paste has a tendency to stay clumpy. Add a pinch of salt and freshly ground black pepper to taste. If you prefer, you can turn the heat up a notch by adding more harissa or adding more mustard. You can serve your Sauce Algérienne right away or transfer it to an airtight container and store in the fridge. Letting it chill in the fridge for 30 minutes will allow the flavors to mature.
Notes
- Sugar
- Cilantro: Just as in many other traditional North African recipes cilantro is a key ingredient.
- Kosher Salt
- Shallot: We prefer shallot before red or yellow onion because it is sweeter and milder. Also it's a classic ingredient in many epic French sauces.
- Garlic: Fresh garlic gives the sauce a bit more sting. Substitute with garlic powder if you want, but go easy on it, because powdered garlic tends to grow in taste the longer it sits.
- Tomato paste: Use the concentrated kind that you’ll find in tubes or in small cans.
- Mustard: Preferably 'Dijon', but a good old yellow American mustard does the job just fine too. You might want to add a bit more though, as American mustard is milder.
- Lemon juice: Freshly squeezed lemon is King.
- Harissa: This sauce is the secret ingredient in this recipe; it’s hot, vibrant, earthy and gives Sauce Algérienne it’s identity. If you like it hotter, just up the harissa. The most common and good quality brands are 'Mina harissa' or 'Le phare du cap bon'.
- Mayonnaise: Any good store-bought mayo works in this recipe.
- Ground cumin: It’s a fragrant spice, widely used in North African cuisine and it gives the sauce a slight nutty flavor.
- Black pepper
- Paprika: Paprika adds both color and sweetness.
Nutrition
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