Peri-naise is the famous creamy pink mayonnaise based sauce from Nando’s, the Portuguese chicken chain known for their Peri Peri chicken. They use it in Per Peri Burgers and wraps, for dipping fries and wedges, dunking chicken and drizzling over rice bowls. I’m sharing this recipe as the sauce for One Pot Nando’s Portuguese Chicken and Rice which I also published today, but I also use it for tacos, burritos and quesadillas – to name a few!
Peri-naise
Peri-naise! The creamy sauce that combines Nando’s signature Peri Peri sauce with mayonnaise, hence the name – Peri-naise.
It’s a quick and easy sauce that’s lived as part of my Peri Peri Chicken Burgers recipe, but thought I’d write it up as a separate recipe too because it’s there’s so many uses for it. Also, I make it two ways – one with Peri Peri Sauce, and the other with a Peri Peri seasoning (handy, because it uses pantry spices).
What you need to make Peri-naise
Here are the ingredients you need for each version to make my homemade Peri-naise:
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Peri Peri Sauce version – I use this when I make a homemade Peri Peri sauce (you could probably use store bought too, but I haven’t tried that). See here for my homemade Peri Peri sauce.
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Dried spices version – this is the quick I one I make most of the time, made using dried spices. Try to make it at least 30 minutes ahead of time to give the flavours time to melt, and adjust the thickness using lemon juice depending on how you plan to use it: thicker for burger smearing, thinner for drizzling over bowls (like Portuguese Chicken and Rice which I also published today).
What to use Peri-naise for
Drizzling, dipping and smearing! Peri-naise has a creamy-savoury-slightly tangy flavour that makes it endlessly versatile, so it goes with loads of things. Here are some suggestions:
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Peri Peri Chicken Burgers – this is the classic sauce used by Nando’s
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Any other burger – from cheeseburgers to Crispy Chicken Burgers, filet-o-fish to a classic beef burger, or even steak sandwiches
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Dipping sauce for fries and wedges
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Drizzling on tacos – especially fabulous with Fish Tacos, Prawn Tacos (Shrimp) and Crunchy chicken taco fingers (baked!)
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Dunking sauce for burritos, quesadillas, wraps like Chicken Shawarma, doner kebabs (chicken or lamb/beef)
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Bowls and salads – Like Portuguese Chicken and Rice, Mexican Avocado Chicken Salad, Tuna Poke Bowl
I know I’m missing a few hundred or so other dishes that would be elevated by Peri-naise. 🙂 Tell me your favourite way to use it!
No video for this one, because it’s a quick and easy sauce recipe – just mix the ingredients together. Hope you enjoy! – Nagi x
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Homemade Peri-naise
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Ingredients
PERI PERI SAUCE VERSION:
- 3tbspPeri Peri Sauce from the Portuguese Chicken Burgers recipe
- 3/4cupmayonnaise, preferably whole egg (Note 1)
DRY SPICE VERSION (quicker, make anytime)
- 3/4cupmayonnaise, preferably whole egg (Note 1)
- 1tspsmoked paprika(sub regular paprika)
- 1/2tspgarlic powder(sub fresh garlic, finely grated)
- 1/2tsponion powder
- 1/4tspcayenne pepper(adjust or remove for not spicy)
- 1/2tspwhite sugar
- 1tbsplemon juice(or apple cider vinegar)
- 1/4tspcooking salt / kosher salt
Instructions
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Mix – For both versions, mix ingredients in a bowl and refrigerate for at least 30 minutes before using to let the flavours meld, if you can.
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Use for burgers and wraps, dipping (like fries, crunchy tenders, popcorn chicken), drizzling on salad and rice bowls, poke bowls etc. See list of suggested recipes in post!
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Storage – The Peri Peri Sauce version will keep 5 days in the fridge, the dry spices one will keep for at least a week. Not suitable for freezing.
