From Marcus Samuelsson's kitchen · Red Rooster Harlem, New York
blend · hot sauce
NATIONAL AWARD WINNERAwaze Sauce
From an award-winning kitchen
Ratio
LEMON JUICE 30OLIVE OIL 30HONEY 5WATER 38
Ingredients
- BERBERE21 g
- GARLIC10 g
- GINGER10 g
- LEMON JUICE30 ml
- OLIVE OIL30 ml
- HONEY5 ml
- SALT3 g
- WATER37.5 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Ethiopian-Swedish-American chef of Red Rooster Harlem; James Beard Best Chef: New York City and Rising Star. African, Swedish, and American Southern flavors appear across his kitchens.
Originally published as Awaze Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Marcus Samuelsson Ethiopian awaze (published as “Awaze Sauce”). Full citation lives in Provenance.