If you’ve ever ordered a French tacos or a kebab plate and thought, “What is that creamy, slightly spicy red sauce?”—this is it. Algerian sauce is a mayo-based condiment blended with harissa, tomato, paprika, and garlic for a smooth, punchy sauce that works with everything from fries to grilled chicken.

Definition (quick + scannable): Algerian sauce is a creamy, chili-forward mayo sauce popular in kebab shops and French tacos. It’s different from plain spicy mayo because it combines harissa + tomato + warm spices for a deeper, more “snack-bar” flavor. It’s the kind of sauce you make when you want fast, bold flavor with almost no prep—year-round.

This version is based on my YouTube video, with a few small adjustments since publication to make the flavor more consistent and closer to the classic kebab/tacos profile (without making it overly hot or overly tomato-heavy). The biggest upgrades are simple: tightened proportions, plus garlic + paprika + a tiny touch of sweetness to round the heat and acidity.

Why this Algerian sauce works (and what it’s for)

A good Algerian sauce needs three things:

Creamy body (mayo base)
Heat + aroma (harissa + garlic)
Roundness (tomato + paprika + a hint of sweet + acid balance)

This recipe is designed for speed and versatility—a “make it in 5 minutes, keep it in the fridge, use it all week” sauce. That makes it different from richer, meal-style sauces on the site like creamy Tuscan chicken (a full dinner sauce) or creamy Cajun chicken with lime (a pan sauce meant to coat protein and pasta). If you’re looking for a creamy chicken dinner instead of a dipping sauce, creamy Tuscan chicken is the move: https://www.micheldumas.com/en/creamy-tuscan-chicken/ and creamy Cajun chicken with lime is another strong option: https://www.micheldumas.com/en/creamy-cajun-chicken-with-lime/.

For a weeknight table, Algerian sauce is best when you want one condiment that can do multiple jobs:

Dip for fries
Sauce for wraps and burgers
Drizzle for bowls, grilled meats, roasted vegetables
Spread for sandwiches

If you’re planning a chicken night, it pairs especially well with baked or skillet chicken. A good starting point is easy chicken marinades for quick protein: https://www.micheldumas.com/en/5-easy-chicken-marinades-how-to-cook/ and for crispy chicken to dunk, crispy homemade chicken tenders are perfect: https://www.micheldumas.com/en/crispy-homemade-chicken-tenders/.

Ingredients overview (what each one does)

Egg + neutral oil: the base emulsion that gives the sauce its thick, creamy texture.
Lemon juice: lifts the sauce and keeps it from tasting heavy.
Harissa: the heat and the “North African” personality.
Tomato paste: adds the classic reddish color and deeper savoriness.
Paprika: warms everything up and gives that kebab-shop vibe.
Garlic powder: the missing piece that makes it taste “right.”
A touch of sugar: rounds acidity and makes the sauce feel balanced, not sharp.

If you want to make it even more “from-scratch,” a strong base recipe to know is homemade mayonnaise: https://www.micheldumas.com/en/homemade-mayonnaise-recipe-easy-failproof/. And if you want to control the heat and flavor of the chili base, homemade harissa paste is a great upgrade: https://www.micheldumas.com/en/homemade-harissa-paste/.

Step-by-step: how to make Algerian sauce (stick blender method)

Step 1: Choose the right container

Use a tall, narrow container—the kind that fits the head of an immersion blender snugly. This is what makes the mayo set fast and stable.

Step 2: Start the emulsion

Add the egg, lemon juice, salt, pepper, and mustard (if using) to the container. Pour the oil on top.

Important technique: Place the immersion blender all the way at the bottom. Start blending without moving it for about 10–15 seconds. When you see the mayo form at the bottom, slowly lift and tilt the blender to pull the oil into the emulsion.

Step 3: Flavor it like a real Algerian sauce

Once you have a thick mayo, add:

harissa
tomato paste
garlic powder
paprika
sugar (tiny amount)

Blend again briefly until smooth and evenly colored.

Step 4: Adjust to taste

This sauce should taste balanced—creamy, slightly tangy, warm-spiced, and moderately spicy. Adjust in small steps:

Too spicy? Add 1–2 tablespoons more mayo (or a spoon of plain yogurt if you like it lighter).
Too mild? Add a little more harissa.
Too sharp? Add a pinch more sugar.
Too thick? Add a few drops of water or lemon juice.

Step 5: Chill for best flavor

It’s good immediately, but best after 30–60 minutes in the fridge. The garlic and paprika bloom, and the sauce tastes more “complete.”

Consistency guide (so it turns out the same every time)

Thicker sauce: use the full 1 tasse (1 cup) oil and chill longer.
Looser sauce: use ¾ tasse oil or add 1–2 teaspoons water at the end.
More “kebab shop” style: add paprika + garlic powder and keep tomato paste modest.
More “tacos sauce” style: slightly more harissa and a touch more sweetness.

FAQ

Can I make Algerian sauce without a stick blender?

Yes. Use a whisk, but it’s slower and easier to break. Whisk the egg + lemon first, then add oil drop by drop at the beginning, then in a thin stream once it thickens. The immersion blender is the most reliable.

How spicy is this sauce?

Medium—spicy enough to taste, not enough to burn. Heat depends mostly on your harissa. If your harissa is very hot, start with 2 teaspoons and build up.

How long does homemade Algerian sauce last?

Keep it in a sealed container in the fridge for 2–3 days. Use clean utensils each time.

Can I use store-bought mayonnaise instead?

Yes. Mix ¾ tasse mayo with harissa, tomato paste, spices, lemon, and sugar. It’s faster and still tasty—just a little less “fresh” in flavor.

Why did my mayo break?

Usually one of these:

container too wide
blender not at the bottom at the start
ingredients too cold
you moved the blender too early
If it breaks, you can often rescue it by starting with a fresh egg in a clean container and slowly blending the broken mix into it.

Substitutions

Harissa: substitute with chili paste + a pinch of cumin, or use a milder harissa if you want less heat.
Tomato paste: substitute with ketchup (it adds sweetness too), but use less and adjust sugar down.
Lemon juice: substitute with white vinegar (use a little less).
Garlic powder: substitute with finely grated fresh garlic (use less so it doesn’t dominate).
Sugar: substitute with honey or maple syrup (tiny amount—just enough to round the sauce).

For a completely different vibe (sweet + tangy), a separate sauce that belongs in another cluster is easy homemade sweet and sour sauce: https://www.micheldumas.com/en/easy-homemade-sweet-and-sour-sauce/. That one is designed for stir-fries and crispy chicken, not kebab-style dipping.

Nutrition context (simple and practical)

This is a mayo-based sauce, so it’s rich and energy-dense, but it’s also portion-friendly—most people use 1–2 tablespoons at a time. If you want a lighter serving approach, use it as a thin drizzle over roasted vegetables or grilled chicken instead of a heavy dip. A solid protein pairing is oven chicken, like oven roasted chicken: https://www.micheldumas.com/en/oven-roasted-chicken/.

What to serve with Algerian sauce (Suggested posts)

French tacos with chicken: https://www.micheldumas.com/en/french-tacos-with-chicken/
Authentic Belgian fries (frites): https://www.micheldumas.com/en/authentic-belgian-fries-frites-recipe/
Crispy homemade chicken tenders: https://www.micheldumas.com/en/crispy-homemade-chicken-tenders/
Spicy fried chicken tenders: https://www.micheldumas.com/en/spicy-fried-chicken-tenders-recipe/
Homemade burger with brioche buns: https://www.micheldumas.com/en/homemade-hamburger-with-brioche-buns/
Homemade Big Mac sauce (for a totally different burger sauce profile): https://www.micheldumas.com/en/homemade-big-mac-sauce-secret-recipe/
Steak sauce (herb butter emulsion) (another sauce category, not a dipping sauce): https://www.micheldumas.com/en/steak-sauce-entrecote-herb-butter-emulsion/
Creamy mozzarella parmesan pasta (comfort dinner, different intent from a dipping sauce): https://www.micheldumas.com/en/creamy-mozzarella-parmesan-pasta-the-ultimate-cheesy-weeknight-dinner/

Homemade Algerian Sauce (Kebab-Style) — Creamy, Spicy, and Ready in 5 Minutes

If you’ve ever ordered a French tacos or a kebab plate and thought, “What is that creamy, slightly spicy red sauce?”—this is it. Algerian sauce is a mayo-based condiment blended with harissa, tomato, paprika, and garlic for a smooth, punchy sauce that works with everything from fries to grilled chicken.

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Prep Time 10

Category Sauce

Cuisine algerian

Portions 4 Portions

Calories 150 kcal

Ingredients

1 large egg room temperature
1 tasse neutral oil canola, sunflower, or peanut
1 tbsp lemon juice plus more to adjust
1 tsp Dijon mustard optional, helps stability
1 tbsp harissa start with 2 tsp if very hot
2 tsp tomato paste
1 tsp paprika sweet or smoked
½ tsp garlic powder
¼ tsp sugar or ½ tsp if you like it more “tacos-style”
½ tsp kosher salt to start, plus more to taste
¼ tsp black pepper to taste

Instructions

In a tall narrow container, add egg, lemon juice, mustard (if using), salt, and pepper. Pour oil on top.
Place immersion blender at the bottom and blend 10–15 seconds without moving until mayo forms. Slowly lift and tilt to fully emulsify.
Add harissa, tomato paste, paprika, garlic powder, and sugar. Blend briefly until smooth and evenly colored.
Taste and adjust: more lemon for brightness, more harissa for heat, a pinch more sugar if too sharp, salt as needed.
Refrigerate 30–60 minutes for best flavor. Store chilled and use within 2–3 days.

Video

Notes

FAQ