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Harissa Sauce

TGK Mother Sauces: Harissa

What are Mother Sauces?

"Mother Sauces" is a culinary term based on 5 classical French Base Sauces, to which most other sauces are derived. Here at The Good Kitchen we have created 5 of our own.

"The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato."
Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas."

~ Healthline

Similar to Romesco, this is a mid-level spicy sauce from Tunisia. Dissimilarly from Romesco, Harissa does not use nuts, and instead incorporates dry chiles and spices, as well as tomato. Great to use as a dipping sauce for crudite. Sometimes used like ketchup, as the consistency can be a little more 'paste' like. 


  • Experiment with the use of other dried chiles
  • Experiment with the use of other spices like cumin & sweet spices
  • Substitute sundried tomatoes 

Harissa Sauce

Yields 8 oz


  • Roasted red pepper 10 oz
  • Olive oil 2.5 TBSP
  • Tomato paste .5 oz
  • Garlic clove, peeled and minced 1 tsp
  • Guajillo chilies, ground 2 TBSP
  • Coriander, ground 2 tsp
  • Sea salt, low sodium .5 tsp
  • Caraway 3/4 tsp
  • Black pepper 3/4 tsp
  • Crushed red pepper flakes 3/4 tsp


  • Combine all ingredients and place in stock pot
  • Cook on medium low for 20 minutes then process in blender until very smooth

Written By: Carter Lewis

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