MasterChef star Gary Mehigan reveals the secret recipe behind his famous hot sauce – and all you need is FOUR ingredients
- Australian celebrity chef Gary Mehigan reveals the recipe to his secret hot sauce
- The MasterChef judge shared the easy-to-follow recipe to recreating his sauce
- He said all you need is four ingredients you probably already have in your pantry
MasterChef judge Gary Mehigan has revealed the secret recipe to recreate his famous hot sauce at home – and it can last up to a year in the fridge.
The Australian celebrity chef said all you need is four ingredients you probably already have in your pantry – long red chillies, garlic, white vinegar and palm sugar.
‘Who needs to buy stuff when you can make it, and it’s dead easy,’ Gary said.
MasterChef judge Gary Mehigan has revealed the recipe to making his famous hot sauce
Gary Mehigan’s hot sauce ingredients
300 grams of long red chillies
4 gloves of garlic
1 cup of white vinegar
Optional: Belacan (shrimp paste)
Gary starts by placing all the ingredients into a large bowl.
‘Pop it into the fridge overnight, and then the following day, put it into a pot and bring it up to the boil,’ he said.
He allows the mixture to simmer for about four minutes before he adds palm sugar.
‘We’re going to give that a stir until it dissolves. That’s it,’ Gary said.
Before blending everything up, Gary said he likes to include an ingredient, which is optional for home cooks.
The Australian celebrity chef said all you need is four ingredients you probably already have in your pantry – long red chillies, garlic, white vinegar and palm sugar
He blends all the ingredients in a blender before pouring the sauce into a glass jar
‘It’s called belacan, it’s a shrimp paste and this goes into the oven in foil for about five minutes in 180C,’ he said.
Next, Gary adds the roasted shrimp paste with the mixture and blends all the ingredients up until smooth.
‘Pop it into a jar, let it cool down and there it is, dead easy. Keep that in the fridge for up to a year and it will only get better and better,’ he said.