i made the VIRAL pink sauce 🤮

Ingredients

• 1 cup Dragon Fruit (peeled and cubed; ripe fruit gives best color and sweetness)
• 1/4 cup Sunflower Oil (neutral oil, helps emulsify)
• 1/4 cup Milk (whole or 2% milk; adds creaminess)
• 2 tablespoons White Vinegar (provides acidity)
• 1 teaspoon Chili Powder (adjust to desired heat)
• 1/4 cup Water (helps reach desired consistency)
• 1/4 teaspoon Citric Acid (enhances tang and preserves color)
• 1/2 teaspoon Himalayan Pink Salt (adds subtle mineral flavor)
• 1/2 fruit Lemon (juice only)
• 1 tablespoon Honey (balances acidity)
• 2 tablespoons Mayonnaise (adds richness; not listed in original ingredient list but used in video)

Instructions

1. Gather and Prepare Ingredients

   Measure out all ingredients. Peel and cube the dragon fruit, juice the lemon, and have the mayo ready.

   Time: PT5M

2. Blend the Sauce

   Add dragon fruit, sunflower oil, milk, vinegar, chili powder, water, citric acid, pink salt, lemon juice, honey, and mayonnaise to the blender. Blend on high until completely smooth, about 30‑45 seconds.

   Time: PT2M

3. Taste and Adjust

   Taste the sauce and adjust salt, acidity, or sweetness as desired. Add a pinch more pink salt or a drizzle of honey if needed.

   Time: PT1M

4. Chill the Sauce

   Transfer the sauce to an airtight container and refrigerate for at least 30 minutes to let flavors meld and the color set.

   Time: PT30M

   Temperature: 4°C

5. Serve

   Serve the chilled pink sauce with chicken nuggets, fries, or as a dip for fresh vegetables.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

12 g

Fat

10 g

Fiber

2 g