Recipe discovered in the Cayman Islands – perfect with salads, fish, chicken, rice… you name it.
Inspired by a Caribbean sauce originally discovered by Giles in the Cayman Islands known locally simply as Mojo Sauce: We use it with fish parcels on the BBQ – brush a square of foil with oil, add a dod of fish, slosh of Mojo, seal the parcel and steam for 5-10 mins. Perfect. Truly versatile and adds a magical touch to everything it touches.
Ingredients: Extra Virgin Olive Oil 49%, Water, Honey, Pink Grapefruit Concentrate 5%, White Grape Vinegar SULPHITES, Garlic Puree, Cumin, Dijon MUSTARD (Water, MUSTARD Seeds, Vinegar, Salt, Preservative: Sodium BISULPHITE), Salt, Oregano, Black Pepper.
Nutritional Information Per 100g: Energy (KJ) 2122, Energy (KCal) 514, Fat: 50g, of which saturates 7g, Carbohydrates 16g, of which sugars 15g, Protein 1g, Salt 1g.
From our resident Chef, Brett Sutton of famed gastropub The White Post
"As soon as you decant this dressing the smell evokes memories of the Souk markets of Marrakech. It tastes warming, with gentle & aromatic spicing with the last flavour of pithy grapefruit.
"A little drizzle of this into a tabbouleh perks it right up. This over lamb koftas with a dollop of natural yoghurt or, going the vegetarian route, it's perfect with falafel or pomegranate chicken with riz pillaf and the Mojo dressing."
Glass Bottle (290g), Steel Lid (5g)
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