PANTRYFLEX

blend · hot sauce

NATIONAL AWARD WINNERPrep 10 min

Awaze Sauce

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

Marcus Samuelsson's Awaze Sauce, from the published recipe.

Ratio

Ratio by volume: Lemon Juice 30 ml, Olive Oil 30 ml, Honey 5 ml, Water 38 ml
Lemon Juice 30 mlOlive Oil 30 mlHoney 5 mlWater 38 ml

Ingredients

  • Berbere — 3 Tbsp (21 g)
  • Garlic — 2 cloves
  • Ginger — 1 Tbsp grated (10 g)
  • Lemon Juice — 2 Tbsp (30 ml)
  • Olive Oil — 2 Tbsp (30 ml)
  • Honey — 1 tsp (5 ml)
  • Salt — 1/2 tsp (3 g)
  • Water — 2–3 Tbsp (37.5 ml)

Method

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

Companion jar

Awaze 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 · 3 national awards

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First run is small.

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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.

Adapted from a recipe published by Marcus Samuelsson in Marcus Samuelsson Ethiopian awaze.

More from this kitchen

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.

Companion jar