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Ruben Sauce
By Silvia Hart
Ruben Sauce
In this recipe
You can't stop Julie singing the praises of our RED PEPPER RELISH
The mildly spiced BAVARIAN MUSTARD that Robert turned into a habit
The Caramelised Onion that Dean hates to share
Preparation time:
10 mins
Cooking time:
Makes 500g sauce
  • 250g cream cheese
  • 50g roasted capsicum
  • 2 tablespoon Beerenberg Bavarian Mustard
  • 3 tablespoon Beerenberg Red Pepper Relish
  • 50g Beerenberg Caramelised Onion
  • 50g whole-egg mayonnaise 
  • 2 tablespoons of chopped parsley

Soften cream cheese to room temperature. Combine all ingredients in a food processor. Sauce will keep for 10 days in a refrigerator.