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Ingredients PERI PERI SAUCE VERSION: 3 tbsp Peri Peri Sauce from the Portuguese Chicken Burgers recipe 3/4 cup mayonnaise , preferably whole egg (Note 1) DRY SPICE VERSION (quicker, make anytime) 3/4 cup mayonnaise , preferably whole egg (Note 1) 1 tsp smoked paprika (sub regular paprika) 1/2 tsp garlic powder (sub fresh garlic, finely grated) 1/2 tsp onion powder 1/4 tsp cayenne pepper (adjust or remove for not spicy) 1/2 tsp white sugar 1 tbsp lemon juice (or apple cider vinegar) 1/4 tsp cooking salt / kosher salt Instructions Mix For both versions, mix ingredients in a bowl and refrigerate for at least 30 minutes before using to let the flavours meld, if you can

Notes The dressing keeps in a lidded jar in the fridge for at least a week

She said, If I have to use the backdoor, theyre not going to have the gowns! says Blumenthal