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Sweet Pimento Sauce Recipe

A delicious and easy-to-make sauce, that's an alternative to Tartare Sauce - when serving fried fish.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


For 4 generous helpings:

2 whole Red Pimentos from a tin, finely-chopped (or red peppers, char-grilled until black, then skinned and with their seeds discarded)
2 hard-boiled Egg Yolks, very-finely-chopped
3 egg yolks
a level teaspoon (3ml) Paprika
½ teaspoon (2ml) Tabasco Sauce
the grated rind of 1 Orange
200ml/7 fl oz Sunflower or Rapeseed Oil (olive is too strong)
1 dessertspoon (10ml) White Wine Vinegar
Salt & Pepper to taste


1. Put the raw and hard-boiled egg yolks into a bowl and add the paprika, Tabasco and orange rind. Mix well together.

2. Gently beating all the time, slowly add the oil - bit by bit. Not adding more until the previous amount has been absorbed. You should end up with a thick ointment.

3. Add the vinegar and the finely-chopped pimentos and mix well in.

4. Add salt & pepper to taste.

Serve, or keep covered in a fridge.

(no dishes containing raw eggs should be held for long periods at room temperature, so discard any sauce if it has been 'over-exposed')

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