Steps
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook 1 finely chopped shallot for 2-3 minutes, until softened.
- Add 3 crushed garlic cloves and ½ finely chopped red bell pepper. Cook for 3-4 minutes, until tender.
- Stir in 1 teaspoon of smoked paprika, 1 teaspoon of curry powder, 1 tablespoon of tomato paste, and 1 tablespoon of Belgian dark brown candy sugar. Cook for 2 minutes, then cool.
- Mix with 400g of mayonnaise, 2 teaspoons of Dijon mustard, 1 teaspoon of harissa, and 1 tablespoon of lemon juice. Cover and refrigerate for at least 30 minutes.