Magic Sauce | The Origin

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Magic Sauce, the original. I hardly ever make dishes without my famous Magic Sauce. It comes in Spicy and Reloaded versions, but both are based on the original.

The good thing is, depending on which dish I'm preparing, I always have the right magic sauce with me.

the Pikant for dishes that can handle a slight spiciness and need a strong vegetable note. Things like vegetable stir-fries, soups… or in tomato sauces.

The Reloaded , with a touch of basil, can also be used as pesto for pasta, as a dip for raw vegetables, as a marinade or sauce for grilled meat, fish or vegetables.

The original is the basis of both versions and can be used in combination with other spices for almost anything.

Regarding the name: At one of my cooking workshops, where I demonstrated how to make the Magic Sauce and then offered it for tasting, all the guests were thrilled. Throughout the workshop, I occasionally added a dollop of my sauce to the dishes, which gave them a certain "je ne sais quoi." That's when one of the guests suggested the "Magic Sauce," as it lends a touch of magic to every dish (thanks, Caro!). And so, my magic sauce finally had a name. Since then, I've created many new variations, but the name has remained the same.

Clean all ingredients, roughly chop them, and place them in a blender. Blend everything into a smooth paste.

The whole thing as a video

Et voilà! Bon appétit!