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lemon, mustard & grilled zucchini hotsauce. 200ml


Inspired by the flavours of barbecue yassa chicken - a senegalese dish. This hotsauce is full of flavour yet remains versatile. Intentionally not overly hot, this tangy & smoky sauce will lift any dish it’s paired with. Perfect over some crispy roasted potatoes, an alternative base to a hollandaise sauce for an elevated eggs benedict. Tossed over steamed green beans with roasted pine nuts, superb on fried chicken, charred cabbage, hotdogs, fish, warm couscous salads, as a coleslaw dressing with a twist, or simply in a ham sandwich - don’t let the unique flavour profile intimidate you.

Nonna's Tears hollandaise sauce.
- 4 guinea fowl egg yolks or 3 chicken egg yolks.
- 3 tablespoons of our lemon, mustard & grilled zucchini hot sauce.
- 100g butter.
- Pinch of salt.

Melt the butter on a saucepan. Separate the yolks from the whites. Combine the yolks, salt and hot sauce in a blender for 10 seconds. Slowly stream in the hot butter to the blender while it’s running on low. The heat from the butter will emulsify and cook the sauce just right.
Add overtop of poached eggs, buttered crusty bread, wilted spinach and top with chives, salt and pepper. Reserve the leftover sauce to douse on some crispy potatoes, chicken or use as a dressing over an egg salad. Enjoy!

(Heat: 3/5)
0 = no heat
1 = mild
2 = a lil something
3 = oh hello
4 = damn
5 = fuck

Ingredients: grilled zucchini, brown onions, garlic, salt, brown sugar, white vinegar, lemon rind, lemon juice, habaneros, herbs & spices.

Storage: this hotsauce is particularly active fermentation wise, please store in the fridge to avoid it fermenting further and causing messy eruptions. Our 'best before' dates are written underneath the jars.