Imported from Instagram
Six Homemade Whole-Food Sauces
A collection of six make-ahead sauces: mint yogurt, tahini lemon, roasted red pepper, honey mustard, spicy harissa, and basil pesto. The source provides ingredient names and refrigerator-storage guidance, but no quantities or preparation instructions.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- Yogurt (For mint yogurt sauce)
- Mint leaves (For mint yogurt sauce)
- Coriander leaves (For mint yogurt sauce)
- Green chili (For mint yogurt sauce)
- Garlic (For mint yogurt sauce)
- Salt (For mint yogurt sauce)
- Roasted cumin powder (For mint yogurt sauce)
- Lemon juice (For mint yogurt sauce)
- Tahini (For tahini lemon sauce)
- Lemon juice (For tahini lemon sauce)
- Garlic (For tahini lemon sauce)
- Olive oil (For tahini lemon sauce)
- Water (To adjust consistency in tahini lemon sauce)
- Salt (For tahini lemon sauce)
- Black pepper (For tahini lemon sauce)
- Cumin powder (For tahini lemon sauce)
- Roasted red bell peppers (For roasted red pepper sauce)
- Cashews (For roasted red pepper sauce)
- Garlic (For roasted red pepper sauce)
- Olive oil (For roasted red pepper sauce)
- Lemon juice (For roasted red pepper sauce)
- Paprika (For roasted red pepper sauce)
- Salt (For roasted red pepper sauce)
- Black pepper (For roasted red pepper sauce)
- Dijon mustard (For honey mustard sauce)
- Honey (For honey mustard sauce)
- Olive oil (For honey mustard sauce)
- Lemon juice (For honey mustard sauce)
- Garlic (For honey mustard sauce)
- Salt (For honey mustard sauce)
- Black pepper (For honey mustard sauce)
- Onion powder (For honey mustard sauce)
- Dry red chilies (For spicy harissa sauce)
- Garlic cloves (For spicy harissa sauce)
- Olive oil (For spicy harissa sauce)
- Lemon juice (For spicy harissa sauce)
- Cumin powder (For spicy harissa sauce)
- Paprika (For spicy harissa sauce)
- Salt (For spicy harissa sauce)
- Basil leaves (For basil pesto sauce)
- Cashews (For basil pesto sauce)
- Parmesan cheese (For basil pesto sauce)
- Olive oil (For basil pesto sauce)
- Garlic (For basil pesto sauce)
- Lemon juice (For basil pesto sauce)
- Salt (For basil pesto sauce)
- Black pepper (For basil pesto sauce)
Steps
- 1
The source does not provide preparation, mixing, blending, or cooking instructions for the sauces.
- 2
Store each sauce in an airtight container or squeeze bottle.
- 3
Keep the mint yogurt sauce refrigerated for up to 3 days.
- 4
Keep the tahini lemon sauce refrigerated for up to 4–5 days, below 4°C.
- 5
Keep the roasted red pepper sauce refrigerated for up to 4–5 days.
- 6
Keep the honey mustard sauce refrigerated for up to 5–7 days.
- 7
Keep the spicy harissa sauce refrigerated for up to 7 days, at or below 4°C.
- 8
Keep the basil pesto sauce refrigerated for up to 5–7 days, below 4°C.
- 9
Always use a clean, dry spoon when handling the stored sauces.
Notes
The carousel lists ingredients and storage guidance only; it does not provide quantities or instructions for combining, blending, roasting, or otherwise preparing the sauces. Quantities, nutrition, and yield therefore cannot be determined from the source.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →