You may have heard about Chef Pii and her mysterious, some might say notorious, Pink Sauce on social media. Mysterious because although she was selling the product, there was no available ingredient list to find out what was in it.
And notorious because some people who ordered the product received damaged packages and/or spoiled goods. You can read more about the controversy swirling around the sauce here.
Now as the sauce was being sold as a condiment for savory dishes, I knew that you wouldn’t want to make it too sweet. The problem is that most natural ingredients that could achieve that color would most probably be fruits. So strawberries/raspberries and the like would be out.
I knew there was one fruit, however, that could give you that color without being overly sweet: pitaya, or dragon fruit. You can watch me tasting some dragon fruit here.
And luckily for me, I just happened to have some dragon fruit powder lying around at home. So if you’d like to try making the legendary Pink Sauce, you’ll first need to get your hands on some of that. (I got mine from Nuts.com.) The other ingredients will be fairly common.
Homemade Pink Sauce
Equipment
- blender
Ingredients
- 1 C. mayonnaise
- 1/4 C. water
- 1/2 tsp. Kosher salt
- 4 tbsp. honey
- 3 tsp. dragonfruit powder
- 1/4 tsp. cayenne pepper powder More or less to taste.
- 1 tbsp. ranch dressing powder
- 3 tbsp. rice wine vinegar Either white or apple cider vinegar will work too.
Instructions
- Add all the ingredients into the blender and blend until smooth.
- Store in the refrigerator for up to one week.
In the video you used garlic, but it is not listed as an ingredient in the recipe. Did you decide it was better without?
I was also going to ask about the missing garlic??? I just ordered some dragon fruit powder since I’m out (I love it in my smoothies) can’t wait to try the recipe….I’m adding garlicš
Cheers!
You may have heard about Chef Pii and her mysterious
As always, your videos are not only informative but also entertaining. Your enthusiasm for food shines through, and it’s contagious. I’m looking forward to seeing what culinary adventures you’ll embark on next.
Thank you for sharing this fantastic recipe with us. Keep up the fantastic work, Emmy!