Homemade Pink Sauce (TikTok's viral sauce Recipe)

Ingredients

• 2 tablespoons Sunflower Seed Oil (neutral oil, adds silkiness)
• 1 cup Mayonnaise (full‑fat, store‑bought or homemade)
• 1 tablespoon Honey (light honey for subtle sweetness)
• 1 tablespoon White Vinegar (adds bright acidity; apple cider vinegar works too)
• 1 tablespoon Lemon Juice (freshly squeezed preferred)
• 2 tablespoons Water (adjusts thickness)
• 1/2 teaspoon Salt (kosher or table salt)
• 1 clove Garlic (minced)
• 1/4 teaspoon Cayenne Pepper (adds a gentle kick; adjust to taste)
• 2 tablespoons Milk (whole milk for smoothness; plant milks work but may alter color)
• 1/2 cup Red Dragon Fruit (peeled and diced; provides pink hue and subtle sweetness)

Instructions

1. Prepare the dragon fruit

   Cut the red dragon fruit in half, scoop out the flesh, and dice it into bite‑sized pieces.

   Time: PT5M

2. Blend the fruit

   Transfer the diced dragon fruit to the blender and blend on high until completely smooth.

   Time: PT2M

3. Mix the mayo base

   In a mixing bowl combine mayonnaise, sunflower seed oil, honey, white vinegar, lemon juice, water, milk, and salt. Whisk until fully incorporated.

   Time: PT3M

4. Add aromatics and heat

   Stir in the minced garlic and cayenne pepper, mixing evenly.

   Time: PT2M

5. Incorporate dragon fruit puree

   Pour the blended dragon fruit into the mayo mixture and whisk until the sauce is uniformly pink and smooth.

   Time: PT2M

6. Adjust consistency and seasoning

   Taste the sauce; add a splash more vinegar for tang, a drizzle of honey for sweetness, or extra water/milk to thin as needed. Mix well.

   Time: PT2M

7. Package or serve

   Transfer the finished pink sauce to a squeeze bottle for drizzling or a serving bowl for dipping.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

0.5 g

Carbohydrates

5 g

Fat

12 g

Fiber

0.2 g

Ingredient Substitutions

• Instead of Sunflower Seed Oil: Canola oil, Vegetable oil
• Instead of Mayonnaise: Greek yogurt, Vegan mayo
• Instead of Honey: Agave syrup, Maple syrup
• Instead of White Vinegar: Apple cider vinegar, Rice vinegar
• Instead of Lemon Juice: Lime juice
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Cayenne Pepper: Paprika, Hot sauce (few dashes)
• Instead of Milk: Almond milk, Soy milk
• Instead of Red Dragon Fruit: Beet juice (for color), Red food coloring

Equipment Needed

• Cutting Board
• Chef's Knife
• Blender
• Mixing Bowl
• Whisk or Spoon
• Measuring Spoons
• Squeeze Bottle (optional)
• Small Spatula (optional)

Critical Steps — Do Not Skip

• Cut red dragon fruit into bite-sized pieces
• Blend dragon fruit until smooth
• Combine mayonnaise base with oil, honey, vinegar, lemon juice, water, milk, salt, garlic, and cayenne
• Incorporate dragon fruit puree and whisk to a uniform pink sauce
• Adjust consistency and seasoning to desired dip thickness

Chef Tips from the Video

• Use the freshest red dragon fruit for the brightest pink shade
• For extra tang, add a splash more vinegar at the end
• If you like a smoother texture, strain the blended fruit through a fine mesh sieve before mixing
• A pinch of sugar can balance excess acidity
• Serve the sauce chilled for a refreshing bite

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Not recommended – freezing may cause separation.

Room temperature: Can sit at room temperature for up to 2 hours while serving, then return to fridge.

Make-Ahead Tips

• Make the sauce up to 3 days ahead and keep refrigerated
• Stir the sauce before each use as a thin layer may separate
• If the sauce thickens, whisk in a little water or milk to restore pourability

Frequently Asked Questions