📝 About This Recipe
This vibrant, velvety Pink Sauce is the soul of Latin American street food, blending the tang of citrus with a rich, creamy base. Unlike basic versions, our recipe elevates the profile with aromatic garlic, smoky paprika, and a hint of brandy for a sophisticated depth. It is the essential companion for everything from fried plantains to chilled seafood cocktails, offering a perfect balance of sweetness and acidity.
🥗 Ingredients
The Creamy Base
- 1 cup Mayonnaise (high-quality, full-fat preferred)
- 1/2 cup Ketchup (tomato-rich brand)
- 2 tablespoons Greek Yogurt (plain, for a subtle tang and lighter texture)
Aromatics & Acid
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 clove Garlic (pressed into a fine paste)
- 1 teaspoon Worcestershire Sauce (for umami depth)
- 1 teaspoon Brandy or Cognac (optional, for an authentic steakhouse finish)
- 1 tablespoon Shallot (grated or extremely finely minced)
Seasoning & Spice
- 1/2 teaspoon Smoked Paprika (pimentón dulce)
- 1/2 teaspoon Hot Sauce (Tabasco or similar vinegar-based sauce)
- 1/4 teaspoon Kosher Salt (or to taste)
- 1/8 teaspoon White Pepper (finely ground)
- 1/2 teaspoon Sugar (to balance the acidity)
👨🍳 Instructions
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1
Begin by preparing the aromatics. Mince the garlic clove and use the side of your knife to mash it into a smooth paste with a pinch of salt.
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2
Grate the shallot using a microplane or the smallest holes on a box grater to ensure there are no large chunks in the smooth sauce.
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3
In a medium-sized glass mixing bowl, add the 1 cup of mayonnaise and 1/2 cup of ketchup.
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4
Whisk the mayonnaise and ketchup together vigorously until the color is a uniform, pale coral pink.
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5
Incorporate the 2 tablespoons of Greek yogurt; this adds a pleasant lactic tang and lightens the mouthfeel of the sauce.
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6
Stir in the garlic paste, grated shallot, and 1 tablespoon of fresh lime juice.
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7
Add the Worcestershire sauce and the optional brandy. These ingredients provide the 'secret' depth found in high-end versions.
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8
Sift in the smoked paprika, sugar, and white pepper to avoid any clumps of dry spice.
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9
Add the hot sauce. Start with 1/2 teaspoon and adjust later if you prefer more heat.
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10
Whisk the entire mixture for 1-2 minutes until glossy and completely emulsified.
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11
Taste the sauce with a piece of bread or a vegetable. Adjust salt or lime juice if necessary.
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12
Transfer the sauce to an airtight glass jar or a squeeze bottle for easy serving.
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13
Cover and refrigerate for at least 30 minutes before serving. This 'resting' period allows the garlic and spices to infuse into the fats.
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14
Give the sauce a final quick stir before placing it on the table to ensure a perfect consistency.
💡 Chef's Tips
For the best flavor, use a mayonnaise made with eggs and oil rather than 'salad dressing' spreads. If the sauce feels too thick, whisk in a teaspoon of water or additional lime juice to reach your desired drizzling consistency. Always use a microplane for the garlic and shallots; large chunks of raw onion or garlic can overpower the delicate creaminess. This sauce keeps well in the refrigerator for up to 7 days, but do not freeze it as the emulsion will break. To make it vegan, simply swap the mayonnaise and yogurt for high-quality plant-based alternatives.
🍽️ Serving Suggestions
Serve as a dip for Tostones (twice-fried green plantains) or Yuca Fries. Use as the dressing for a classic Shrimp Cocktail or mixed into a lobster roll. Drizzle over grilled burgers or hot dogs for a Colombian-style street food experience. Pair with a crisp, cold Lager or a refreshing glass of Sauvignon Blanc. Excellent as a dip for fresh crudités like cucumber, carrots, and jicama.