Perinaise Recipe
Discover how to make your favorite creamy and tangy Perinaise at home with this quick and easy recipe! Perfect for dipping, spreading, and adding that special zing to your meals.
<ul class="ingredients-main-list">
<li class="ingredients-single-item">1 cup mayonnaise (use egg-free mayonnaise for a vegetarian option)</li>
<li class="ingredients-single-item">2 tbsp lemon juice</li>
<li class="ingredients-single-item">1 tbsp vinegar (white wine vinegar or apple cider vinegar)</li>
<li class="ingredients-single-item">2 tsp paprika</li>
<li class="ingredients-single-item">1 tsp garlic powder</li>
<li class="ingredients-single-item">1/2 tsp onion powder</li>
<li class="ingredients-single-item">1/2 tsp oregano, dried</li>
<li class="ingredients-single-item">1/2 tsp sugar (optional, for a slightly sweeter version)</li>
<li class="ingredients-single-item">Salt and pepper to taste</li>
<li class="ingredients-single-item">2 tbsp water, to adjust consistency</li>
</ul>
<ol class="no-list-style"">
<li class="MethodStepper">
<h4 class="step-title">Step 1</h4> In a mixing bowl, whisk together the mayonnaise, lemon juice, and vinegar until well blended. This forms the creamy base of your Perinaise.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 2</h4> Add the paprika, garlic powder, onion powder, and dried oregano to the mix. These spices are key to giving your Perinaise that distinct, tangy flavor profile.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 3</h4> If you're opting for a slightly sweeter Perinaise, stir in the sugar now. Whether or not to include sugar is entirely up to your taste preferences.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 4</h4> Season with salt and pepper. Again, adjust these according to your personal preference. Remember, it's easier to add more later than to fix an overseasoned sauce.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 5</h4> Gradually mix in water, one tablespoon at a time, until you reach your desired consistency. The sauce should be creamy yet pourable, not too thick or too runny.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 6</h4> Give your Perinaise a final taste test and adjust the seasonings if necessary. Then, let it chill in the fridge for at least an hour before serving to allow the flavors to meld together beautifully.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 7</h4> Serve your homemade Perinaise with your favorite snacks, sandwiches, or grilled dishes. Enjoy the rich, tangy flavors that make this sauce a beloved condiment around the world!
</li>
</ol>
Guilty Chef FAQ for
Nando's
Perinaise Recipe
What ingredients are used in Perinaise from Nando's?
The main ingredients in Perinaise from Nando's are mayonnaise, lemon juice, white wine vinegar, paprika, garlic and onion powder, dried oregano, sugar, salt, pepper, and water.
How to cook Perinaise from Nando's at home?
Learn how to cook Perinaise from Nando's at home by combining and whisking mayonnaise, lemon juice, and vinegar. Blend spices and mix into the base, add in sugar if needed, and adjusting consistency with water. Chill before serving.
Can I substitute any ingredients in the Perinaise recipe?
Yes, you can use egg-free mayonnaise for a vegetarian option, and adjust spices and seasoning as per your personal taste preferences.
What dishes can I serve with homemade Perinaise?
Perinaise works great as a dip with your favourite snacks, spread on sandwiches, or as a condiment with grilled dishes.
What is the best way to store homemade Perinaise for freshness?
Homemade Perinaise can be stored in an airtight container in the refrigerator. It's best used within 3-4 days for optimal freshness.
More Recipes from
Nando's
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe aims to replicate the flavour of the dish but may not be an exact match to the proprietary recipe used by the restaurant.
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