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A stone bowl filled with a creamy, light pink sauce speckled with herbs and spices. A silver spoon lifts a dollop of the sauce, with a can of Fanta and a jar of relish in the blurred background.

Swedish Kebab Sauce Recipe (Blandsås)

This is Sweden's famous pink kebab sauce — the blandsås from Jönköping, Småland. Creamy, tangy, gently sweet, and warmly spiced, it gets its signature flavor and silky texture from a surprising addition: a splash of Fanta orange soda. Mix it in ten minutes, then let it rest overnight for best results. Use it on kebab pizza, grilled meats, fries, sandwiches, or anything that could use a little Scandinavian magic.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 16
Course: Side Dish
Cuisine: Swedish
Calories: 70
Ingredients Method Notes

Ingredients
  

The dairy base
  • 1¼ cups (300 ml) full-fat sour cream
  • ¾ cup (200 ml) full-fat Greek yogurt (10% fat; Turkish-style yogurt if available)
  • ⅔ cup (150 ml) full-fat mayonnaise
  • 1 large garlic clove, pressed or finely grated
The Sweet-Acid Complex
  • 3 tbsp (45 ml) Fanta orange soda
  • 3 tbsp (45 ml) unsweetened pineapple juice
  • 1 tbsp (15 ml) pickled pepperoncini brine (from the jar)
  • 2 tbsp (30 ml) ketchup
The Texture & Flavor Layers
  • 2 tbsp (30 ml) sweet pickle relish (Swedish bostongurka, or good American sweet relish)
  • 1 tsp sweet paprika
  • 1 tsp kebab spice blend (see Notes for a DIY mix)
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • ½ tsp freshly ground black pepper
  • ¼ tsp salt, plus more to taste
  • 1 small pinch cayenne pepper (optional, for a gentle kick)
  • ¼ tsp MSG

Method
 

  1. Combine the dairy base. Add the sour cream, Greek yogurt, and mayonnaise to a medium bowl. Stir together until smooth and fully combined.
  2. Add the garlic and liquids. Press the garlic directly into the bowl. Add the Fanta, pineapple juice, pepperoncini brine, and ketchup. Pour the soda slowly to manage the foaming reaction with the dairy.
  3. Stir gently but thoroughly. Mix until the liquids are fully incorporated and the sauce has turned a uniform pale pink or soft coral color.
  4. Add the dry ingredients and relish. Spoon in the sweet pickle relish, then add the paprika, kebab spice, cumin, oregano, black pepper, salt, MSG and cayenne if using.
  5. Mix well. Stir until all spices are evenly distributed throughout the sauce. Taste — it should feel balanced between creamy, tangy, gently sweet, and warmly spiced.
  6. Adjust seasoning. Add a little more salt, a touch more brine for acidity, or a pinch more paprika for depth as needed.
  7. Rest the sauce. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes. Overnight (8–12 hours) is strongly recommended and produces a noticeably better result.
  8. Stir before serving. Give the sauce a good stir before using. Serve cold or at room temperature. Store in a sealed jar or airtight container.

Notes

  • Kebab spice DIY blend: Mix ¼ tsp each of ground coriander, turmeric, garlic powder, and mild chili flakes. This approximates a standard Scandinavian kebab spice blend well.
  • Dairy-free version: Plant-based sour cream (oat or soy) and a vegan mayo work well here. Coconut yogurt is too sweet — opt for a plain, unflavored oat yogurt instead.
  • Fanta Zero: Works, but add it in small increments. Artificial sweeteners can tip the flavor balance quickly.
  • Storage: Keeps in a sealed jar in the refrigerator for up to 5 days. Stir before each use.