stove · pan sauce
★ STARRED KITCHENPrep 10 minCook 15 minZestrail Harissa
Independent adaptation of a publicly published Raymond Blanc recipe. Not affiliated with, sponsored by, or endorsed by Raymond Blanc.
From a starred kitchen.
Ratio
Ingredients
- Garlic — 2 cloves garlic
- Chile — 2 med-hot chillies
- Olive Oil — 1 tbsp olive oil (15 ml)
- Salt — 6 pinches sea salt flakes
- Smoked Paprika — 2 tsp smoked paprika (10 ml)
- Cumin — 1/2 tsp ground cumin (2.5 ml)
- Tomato Passata — 200 g tomato passata
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Zestrail Harissa wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
3 kitchens · 5 stars · 2 national awards
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- Zestpoint Vegetable Escabeche Marinade★ STARRED KITCHEN
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- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Raymond Blanc works in French at Le Manoir aux Quat'Saisons; credentials include Michelin 2* (Le Manoir aux Quat'Saisons).
Originally published as Harissa Sauce.
More from this kitchenFAQ
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 Raymond Blanc / raymondblanc.com (grilled courgette salad) (published as “Harissa Sauce”). Full citation lives in Provenance.