Creamy Harissa Sauce is a rich, spicy, and versatile condiment that adds a flavorful kick to a variety of dishes. Made with a blend of bold harissa paste and creamy elements like yogurt or mayonnaise, this sauce strikes the perfect balance between heat and tanginess. It’s perfect for drizzling over roasted vegetables, grilled meats, or grain bowls, or even as a dip for fries and veggies.
What makes this sauce special is its simplicity and adaptability. Harissa paste brings deep, smoky flavors and a hint of sweetness, while the creamy base mellows the spice, creating a luscious texture and flavor. Whether you’re looking to spice up a sandwich, add flair to a salad, or elevate a dip platter, Creamy Harissa Sauce is your go-to condiment.
Kitchen Equipment Needed
- Mixing bowl
- Whisk or spoon
- Measuring cups and spoons
Ingredients Overview
- Harissa paste: A flavorful North African chili paste that brings heat and depth.
- Creamy base: Yogurt, mayonnaise, or sour cream creates the sauce’s smooth texture.
- Acidity: Lemon juice brightens the flavors and adds a tangy twist.
- Seasoning: A touch of garlic or salt enhances the taste.
Ingredients
- 2 tablespoons harissa paste
- 1/2 cup plain yogurt (or mayonnaise or sour cream)
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced (optional)
- Pinch of salt (to taste)
Directions
- Combine the ingredients
In a mixing bowl, whisk together the harissa paste, yogurt (or your chosen creamy base), lemon juice, and garlic until smooth and well combined. - Adjust the seasoning
Taste the sauce and add a pinch of salt or more lemon juice if needed to balance the flavors. - Chill (optional)
For best results, let the sauce chill in the refrigerator for 15–30 minutes to allow the flavors to meld together. - Serve
Use the sauce as a dip, drizzle, or spread, and enjoy with your favorite dishes.
Prep Time
5 minutes
Total Time
5–10 minutes
Nutrition (per tablespoon, ~6 servings)
- Calories: ~25
- Fat: ~1.5g
- Carbohydrates: ~2g
- Protein: ~1g
Expert Tips
- Choose your harissa: Harissa paste comes in mild, medium, and hot varieties, so pick one that suits your spice tolerance.
- Consistency: Adjust the thickness by adding a splash of water for a drizzling consistency or keeping it thick for dipping.
- Make it vegan: Use a plant-based yogurt or mayonnaise for a vegan-friendly version.
FAQs
Can I make this sauce in advance?
Yes, store it in an airtight container in the refrigerator for up to 5 days.
What dishes pair well with this sauce?
It’s great on roasted vegetables, grilled meats, grain bowls, sandwiches, salads, or even as a dip for fries.
What if I don’t have harissa paste?
You can substitute harissa paste with a blend of chili paste, smoked paprika, and a pinch of cumin for a similar flavor.
Storing & Reheating
- Storing: Keep the sauce in an airtight container in the refrigerator for up to 5 days.
- Reheating: This sauce is best served cold or at room temperature. If needed, let it sit at room temperature for a few minutes before serving.
Substitutions & Variations
- Tangy twist: Add a teaspoon of apple cider vinegar for extra tang.
- Garlicky: Use roasted garlic for a sweeter, milder garlic flavor.
- Herb-infused: Stir in fresh chopped cilantro or parsley for added freshness.
Creamy Harissa Sauce
Equipment
- - Mixing bowl
- - Whisk or spoon
- Measuring cups and spoons
Ingredients
- - 2 tablespoons harissa paste
- - 1/2 cup plain yogurt or mayonnaise or sour cream
- - 1 tablespoon fresh lemon juice
- - 1 clove garlic minced (optional)
- - Pinch of salt to taste
Instructions
- **Combine the ingredients**
- In a mixing bowl, whisk together the harissa paste, yogurt (or your chosen creamy base), lemon juice, and garlic until smooth and well combined.
- **Adjust the seasoning**
- Taste the sauce and add a pinch of salt or more lemon juice if needed to balance the flavors.
- **Chill (optional)**
- For best results, let the sauce chill in the refrigerator for 15–30 minutes to allow the flavors to meld together.
- **Serve**
- Use the sauce as a dip, drizzle, or spread, and enjoy with your favorite dishes.
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