Author Jean Morrison
Easy recipe for South West Sauce
My daughter Hayley loves this sauce on just about anything but it is especially great with steak and other meat dishes. The South-West Sauce is featured in the centre of the photograph. To the left is Honey Mustard Dressing and to the right is Wholegrain Mustard Balsamic Dressing
Cooking time: 0 minutes
Quantity: Makes 250 ml
If you wish to print this recipe just press Ctrl + P on your keyboard.
It will print nicely minus all the un-wanted words and images.
For U.S. measurements and oven temperatures please use this Quantity Conversion Chart
3/4 cup mayonnaise
1 tablespoon sweet chilli sauce
1 tablespoon balsamic vinegar
1 teaspoon mild paprika
Tiny pinch cayenne pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
Ground chilli to suit your taste
Optional: 2 tablespoons or more of oil
Whisk first 8 ingredients together well. Try it and then start adding tiny shakes of chilli powder until you get it as hot as you like it. Warning: It needs very little chilli to make it super hot so go easy.
Check the consistency of the sauce and consider if you want to store it in a bottle. If so you will definitely need at least 2 tablespoonsful of oil to make it a pouring consistency. If you are going to use a plastic squirty bottle then you might not need as much oil.
Store in a small bottle in the fridge.
Makes 250 ml.
This makes quite a thick sauce. If you prefer it to be thinner and therefore usable as a salad dressing you could add even more oil and beat well.
Cumin is a flowering plant that produces a compact, tiny fruit that holds one seed. The ground seed is mainly used in Indian and Mexican cuisine but also is used in the Middle East, North Africa and parts of Asia. It has a slightly bitter-sweet taste. Cumin aids digestive problems so it is good to eat at the same time as beans. It is said to relieve diarrhoea, nausea and morning sickness.
For more great recipes please visit the main Recipes Index