HOW TO MAKE EASY ALGERIAN SAUCE (SAUCE ALGÉRIENNE)

Algerian sauce is a versatile and flavorful condiment that adds a burst of North African taste to any dish. Known for its spicy kick and aromatic blend of herbs and spices, this sauce is a staple in Algerian cuisine.

 In this comprehensive guide, we'll walk you through the step-by-step process of making authentic Algerian sauce from scratch.

Algerian sauce, also called sauce Algerienne is a delicious chunky spicy sauce perfect for making French tacos or using it as a dip or spread and comes together in just a few minutes.

A chip being dipped into a small glass jar of chunky pale orange sauce. 

Despite its name, Algerian sauce is not actually from Algeria, it originated in the north of France and Belgium. Some of its ingredients, like harissa paste, cilantro, and cumin are common in Maghrebi cuisine so it’s possible that’s where the name came from.

It’s fresh and spicy but you can easily dial the level of heat up or down to suit your level of tolerance.

It’s vegetarian but easily made vegan with just one ingredient swap.

It’s a mixture of spicy, slightly sweet, and tangy crunchy fresh flavors.

You probably already have most of the ingredients to make it in your refrigerator and cupboard.

It’s very easy to make and is virtually foolproof. Just do a little bit of chopping and mixing and voilà, Algerian sauce!

And if you like this then you might want to try some other spicy dips like Canarian mojo picón, Spanish salsa brava, or my 15-minute Nando’s style peri peri sauce.

If you’re looking for other recipes that use harissa paste, then try this easy harissa butter, some spicy harissa pasta, spicy roasted harissa potatoes, or creamy spicy yogurt dressing with harissa.

INGREDIENTS AND SUBSTITUTIONS

With just a few ingredients, there’s not much room for making substitutions, but check out the photo below to make sure you have the right ingredients, and scroll down beneath to see any recommended swaps.

Labeled ingredients including onion, cilantro, harissa, and mayonnaise.

Onion: I use red onion for this recipe and it gives the best flavor but if you don’t have any you can substitute it with brown or sweet onion. I don’t recommend using green onion or scallions as they will be quite overpowering.

Cilantro: This is an important ingredient, but if you hate cilantro you can substitute it with the same amount of chopped fresh parsley, and increase the amount of lemon juice by a teaspoon. It won’t taste the same but will still be good.

Garlic: Fresh crushed garlic is best, but if you don’t have any to hand you can use jarred.

Sugar: You do need sugar to balance this sauce and get it slightly sweet. You can substitute it with liquid sweeteners like honey or low-carb alternatives like stevia.

Lemon juice: Use freshly squeezed lemon juice, not concentrate. Depending on how ripe your lemons are you may need to increase the amount slightly and add to taste after adding the initial amount as in the recipe card.

Tomato paste: Use only concentrated tomato paste, the kind you get in a tube or a small can, do not substitute with fresh tomatoes, tomato sauce, passata, or canned chopped tomatoes.

Cumin: Use ground cumin, not seeds. This is an important ingredient, don’t omit it.

Harissa: Use high-quality harissa paste and don’t omit it. If you use a different brand you may need to dial the amount used up or down depending on the spiciness of your paste. You can also make your own harissa paste. If you can’t find it or make it, try using sambal oelek instead, although it won’t taste quite the same.

Mayonnaise: Use high-quality mayonnaise that you like. To make the sauce lighter, you can sub out a third of the mayonnaise for Greek yogurt but then you may need to dial down the lemon juice to compensate for the additional tanginess.

Algerian sauce is super simple to make and just requires chopping and mixing.

Peel the onion and chop it very finely. Finely chop the cilantro. Add to a small or medium-sized bowl, preferably a glass or transparent one, along with all the other ingredients, as below.

A glass bowl with white sauce, cumin, red paste, chopped cilantro and finely chopped red onion.

Whisk briskly with a fork or small balloon whisk until all the ingredients have been well incorporated. Pay special attention to any globs of tomato paste or harissa which may be clinging to the sides of the bowl. Taste and adjust sugar and lemon juice to taste, add a pinch of salt if necessary. If it’s not spicy enough, you can add more harissa paste, but remember that the sauce will get spicier as it sits.

A glass bowl on a grey background with chunky pale orange sauce in it.

You can enjoy the sauce straight away, but it will taste even better after at least one hour in the fridge. Enjoy!

📝 EQUIPMENT NOTES

What you’ll need:

A sharp knife and cutting board.

A small or medium-sized bowl, preferably transparent or glass so you can make sure none of the tomato or harissa paste is clinging to the sides when mixing the sauce.

A clean Tupperware container or jar for storing the sauce.

💡 EXPERT TIP

Cumin always tastes better when toasted, particularly if you’re not a fan of the somewhat claggy aftertaste.

You can either toast cumin seeds in a dry pan until fragrant, cool, and then grind, or my favorite, simply add the ground cumin to a dry non-stick pan that has been heated on medium-high heat until hot and use a spatula to move the cumin around until very fragrant and slightly darker.

Immediately remove from the pan to the bowl with the ingredients as otherwise it will burn and be bitter.

Two small glass jars with orange sauce in them on a pale grey background with chips and a gyro in the background. 

Store leftover sauce in a container with a lid or a clean jar with a lid in the refrigerator for up to ten days if made without yogurt. If you’ve used yogurt then you can only keep this in the fridge for four days maximum.

Algerian sauce pairs well with a variety of dishes.

Algerian sauce is most often used to make French tacos, not to be confused with Mexican tacos, but is also amazing as a dip or spread for:

Dunking french fries or potato wedges in.

Sandwiches, instead of regular mayonnaise.

Gyro wraps or in pita bread stuffed with salad and cheese and falafel.

Burger buns, replacing mayo.

Barbecued and grilled foods.

- Serve it alongside grilled meats such as chicken, lamb, or beef.

- Use it as a dipping sauce for bread or vegetables.

- Drizzle it over couscous or rice for added flavor.

- Spread it on sandwiches or wraps for a spicy kick.

Making Algerian sauce at home is easier than you think! With just a few simple ingredients and some basic cooking techniques, you can create a delicious and aromatic condiment that will elevate your meals to new heights. Experiment with different spices and adjust the heat level to suit your taste preferences. Once you've mastered the art of Algerian sauce, you'll never want to go back to store-bought condiments again!