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Mung Bean Noodles Recipe

Pharaoh Sauce Recipe

A warm, creamy, smoky, Egyptian-inspired sauce that comes in two beautiful versions — a modern aioli-style creamy Pharaoh Sauce and a rustic ancient spice version made with toasted cumin, coriander, garlic, and olive oil. Perfect for shawarma, fries, roasted veggies, grilled chicken, or marinades.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4 People
Course: Condiment, Dip, Sauce
Cuisine: Egyptian, Mediterranean, Middle Eastern
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 | cup | Mayonnaise | Base of sauce
  • 2 | tbsp | Olive oil extra-virgin | Adds richness
  • 2 | cloves | Garlic minced | Fresh flavor
  • 1 | tbsp | Dijon mustard | Helps emulsify
  • 1 | tbsp | Lemon juice | Adds tang
  • 1 | tsp | Smoked paprika | Smoky flavor
  • 1 | tsp | Honey or maple syrup | Balances acidity
  • 0.5 | tsp | Ground cumin optional | Egyptian warmth
  • – | – | Salt & black pepper | To taste
  • 1 pinch | – | Cayenne or chili flakes optional | Adds heat
  • 1 –2 | tsp | Water | If too thick

Equipment

  • 1 Mixing bowl For blending the sauce
  • 1 Small whisk / hand blender For smooth texture
  • 1 Garlic press or grater Helps mince garlic fine
  • 1 Small pan For toasting spices (ancient version)
  • 1 Mortar & pestle or spice grinder For fresh ground spices
  • 1 Airtight glass jar For storage

Method
 

Creamy Pharaoh Sauce Version
    Step 1
    1. Bring the mayonnaise to room temperature so it blends smooth. Mince or grate the garlic very fine.
    Step 2
    1. Whisk the mayonnaise and olive oil together until creamy and glossy.
    Step 3
    1. Stir in garlic, Dijon mustard, lemon juice, and honey to wake up the flavors.
    Step 4
    1. Add smoked paprika, cumin, salt, and pepper. Taste and adjust to your liking.
    Step 5
    1. If the sauce feels thick, whisk in 1 teaspoon of water at a time.
    Step 6
    1. Blend for a few seconds for restaurant-smooth texture (optional).
    Step 7
    1. Refrigerate at least 30 minutes to let the flavors settle.
    Step 8
    1. Store in a glass jar and serve chilled. Lasts up to 7 days.
    Ancient Egyptian Spice Version
      Step 1
      1. Toast cumin and coriander seeds in a dry pan for 2–3 minutes until aromatic.
      Step 2
      1. Grind toasted seeds using a mortar and pestle or spice grinder.
      2. Step 3
      3. Mix garlic, olive oil, chili flakes, lemon juice, fenugreek, and sumac in a bowl.
      Step 4
      1. Add the freshly ground spices and stir until rich and fragrant.
      Step 5
      1. Warm the sauce gently on low heat for 10 minutes without boiling.
      Step 6
      1. Cool completely and store for up to 2 weeks.

      Notes

      • The creamy version tastes even better the next day.
      • The ancient spice version works amazing as a chicken or lamb marinade.
      • Add extra lemon if you want a brighter, tangier flavor.
      • Double the recipe if serving with shawarma platters.