Ti-Malice Sauce

Name: Ti-Malice Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (500 ml)
Cuisine: Latin
Ingredients: 3 cups red pearl onions (360 g) Red Onion; 1 1/2 Tbsp kosher salt (22 g) Salt; zest of 3 limes (6 g) Lime Zest; 3 Tbsp lime juice (45 ml) Lime Juice; about 1½ habaneroes (10 g) Habanero; 6 Tbsp white vinegar (90 ml) White Wine Vinegar; 6 Tbsp EVOO (90 ml) Olive Oil; 1 Tbsp thyme (3 g) Thyme

Independent adaptation of a publicly published Gregory Gourdet recipe. Not affiliated with, sponsored by, or endorsed by Gregory Gourdet.

CONDIMENT · SALMON & GRILLED FISH

In the published recipe, this is the condiment for salmon.

Gregory Gourdet's ti-malice sauce for salmon.

On the jar

TI MALICE

Method: blend
Yield: about 2 cups
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Lime Juice 45 mlWhite Wine Vinegar 90 mlOlive Oil 90 ml

Ingredients

Red Onion3 cups red pearl onions (360 g)
Salt1 1/2 Tbsp kosher salt (22 g)
Lime Zestzest of 3 limes (6 g)
Lime Juice3 Tbsp lime juice (45 ml)
Habaneroabout 1½ habaneroes (10 g)
White Wine Vinegar6 Tbsp white vinegar (90 ml)
Olive Oil6 Tbsp EVOO (90 ml)
Thyme1 Tbsp thyme (3 g)

Where it sits

One of 117 hot sauces in the catalog, with 8 ingredients against a median of 7.

The acid here is lime zest, lime juice, and white wine vinegar. In this category chefs also reach for rice vinegar (16 recipes), cider vinegar (11), and lemon juice (10).

The fat here is olive oil. In this category chefs also reach for vegetable oil (21 recipes) and sesame oil (18).

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Ti-Malice Sauce wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 3 stars · 2 national awards

Vietnamese Chile-Lime SauceNATIONAL AWARD WINNEROn the jar: VIETNAMESE-S
Shallot Chile DressingNATIONAL AWARD WINNEROn the jar: SHALLOT-CHIL
Scallion Lime DressingNATIONAL AWARD WINNEROn the jar: HERBY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Caribbean-American chef of Kann in Portland, Oregon; James Beard Best Chef: Northwest and Food & Wine Best New Chef. Haitian-rooted grilling and vegetable cookery.

Originally published as Sauce Ti Malice.

Adapted from a Gregory Gourdet recipe (Gregory Gourdet / first-party).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Gregory Gourdet / first-party (published as “Sauce Ti Malice”). Full citation lives in Provenance.

Companion jar