Yield: 1¼ Cup
1 Cup Mayonnaise
2 Tablespoons Olive Oil
1 1/2 Tablespoons Casablanca Seasoning
Juice of 1 Lemon
1/2 Teaspoon Granulated Garlic
1/2 Teaspoon Hawaiian Alaea Salt
1/2 Teaspoon Ground Pink Peppercorns
Chives for Garnish (optional)
You must remember sitting in a restaurant and listening to your waiter romance a dish by using words like “pesto” – or “aioli?” Well, you don’t need to be impressed by that any longer, now that you’ve learned to make our simple versions of those condiments right in your own kitchen. And now, you can impress your own guests, every time you use them. In this recipe, we have taken a page out of a North African recipe; but we’ve saved ourselves (and you) a lot of time by using our Casablanca Seasoning Blend as the star of the show. We think you’ll enjoy this as a dipping sauce for Tradewinds Sweet Potato Fries or Bacon Wrapped Scallops. Give it a try, and you’ll be hooked!
Place all ingredients in a small bowl. Whisk to combine and refrigerate for at least an hour before using. This will allow the ingredients to develop into a unique flavor all its own.
MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Adapted for Home Chefs
from the North African
Classic Harissa.Complex, fiery hot, and spicy, Casablanca our version of the versatile North African blend used to season meats, poultry, couscous, legumes, soups, and stews. When blended with olive oil, it also makes a flavorful paste and condiment.