Ninja Woodfire Quick Start Manual page 27

SAUCES
YIELD: APPROX. 500ml | MARINATING TIME: 2–12 HOURS
STORE: REFRIGERATE FOR UP TO 2 WEEKS
Place all ingredients in a bowl and whisk until evenly combined.
HORSERADISH SWEET BBQ SAUCE
MAYONNAISE
250ml mayonnaise
85ml apple cider vinegar
65ml apple cider vinegar
2 tablespoons yellow mustard
2 tablespoons dark brown sugar
1 tablespoon Worcestershire
1 tablespoon brown mustard
2 teaspoons prepared horseradish
1 teaspoon lemon juice
2 teaspoons chilli powder
1 teaspoon hot sauce
Sea salt and ground black
Salt and ground black pepper,
as desired
SPICY MUSTARD SAUCE
250ml yellow mustard
65ml apple cider vinegar
65ml honey
1 tablespoon Worcestershire
sauce
1 tablespoon soy sauce
1 tablespoon chilli powder
1 teaspoon dried garlic
Salt and ground black pepper
as desired
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HOT & SPICY
250ml tomato ketchup 250ml mayonnaise
215g brown sugar 125ml sweet chilli sauce
65ml sunflower oil
65ml tomato ketchup
2 tablespoons lemon juice
sauce
1 tablespoon Worcestershire
1 tablespoon honey
1 tablespoon yellow mustard
2 teaspoons dried garlic
pepper, as desired
1 teaspoon dried onion
APPLE
VINEGAR SAUCE
500ml apple cider vinegar
2 tablespoons dark brown
sugar
1 tablespoon tomato ketchup
1 tablespoon chilli sauce
Sea salt and ground black
pepper, as desired
YIELD: APPROX. 125g-250g (DOUBLE THE INGREDIENTS FOR A LARGER OUTPUT) | SEASON: GENEROUSLY
JAMAICAN JERK SPICE BLEND
1 tablespoon dried garlic
1 tablespoon dried onion
1 tablespoon brown sugar
1 tablespoon dried parsley
2 teaspoons cayenne pepper
1 teaspoon ground cinnamon
sauce
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground 4 épices
½ teaspoon ground clove
½ teaspoon chilli flakes
½ teaspoon chilli powder
½ teaspoon paprika
½ teaspoon ground nutmeg
SPICY SPICE BLEND
1 tablespoon brown sugar
2 teaspoons cayenne pepper
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon chilli powder
SPICE RUBS
STORE: UP TO 6 MONTHS IN AN AIRTIGHT CONTAINER AWAY FROM LIGHT AND HEAT
Place all ingredients in a bowl and mix until evenly combined.
BASIC BBQ SPICE RUB
55g brown sugar
60g smoked paprika
3 tablespoons ground black pepper
2 tablespoon salt
2 teaspoons dried garlic
2 teaspoons dried onion
CAFÉ MOCHA SPICE BLEND
70g brown sugar
2 teaspoons cayenne pepper
(optional)
1 teaspoon salt
1 tablespoon smoked paprika
50g coffee
50g cocoa powder
MEXICAN STYLE SPICE BLEND
2 teaspoons ground cumin
1 teaspoon ground coriander
1 tablespoon salt
2 teaspoons chilli powder
2 teaspoons dried onion
2 teaspoons dried garlic
1 teaspoon dried oregano
½ teaspoon chipotle chilli
powder (optional)
CAJUN SPICE BLEND
1 teaspoon dried garlic
1 teaspoon dried onion
½ teaspoon white pepper
¼ teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon paprika
½ teaspoon dried thyme
1 teaspoon dried oregano
Questions? ninjakitchen.eu 53