Chef Manouschka Guerrier Makes Haitian Epis Sauce

Chef Manouschka Guerrier

Haitian Epis Sauce, which can be used as a marinade, salad dressing, and more, is the secret base that Chef Manouschka Guerrier uses in her cooking. She shares her tips on how to make this bright sauce which comes together in a matter of minutes.



  • 5 Sprigs Parsley
  • 1 cup Cilantro
  • 10 Cloves Garlic
  • 1 Habanero or Scotch Bonnet Pepper (optional)
  • 3 Scallions, ends trimmed & quartered
  • 1 Green Bell Pepper, deseeded and destemmed
  • 1 Celery Stalk, quartered
  • ½ White Onion, quartered
  • 1 Bouillon Cube
  • 1 ½ teaspoons White Vinegar
  • Juice of 1 Lime
  • 1 Tablespoon Cayenne Pepper
  • 1 Tablespoon Whole Cloves
  • 3 Sprigs Thyme
  • 3 Tablespoons Extra Virgin Olive Oil


  • In a blender or food processor, add all of the ingredients except for the olive oil.
  • Blend them together until they roughly begin to combine, then slowly drizzle in the olive oil. Blend until smooth. The sauce should be pourable – not too thick, but not too runny.

About the Chef

Manouschka  Guerrier smiling right at you

Chef Manouschka Guerrier

Manouschka Guerrier is a private chef, caterer, and luxury picnic curator for her two companies: Single Serving and The Lemons Theory. She’s cooked for a number of Hollywood stars including Drake, Brett Favre, Ariana Grande, Selena Gomez, and Missy Elliott. Manouschka has been featured in Food & Wine, Amour Creole, Where Women Cook, and Clean Eating. In addition, she has been on numerous TV shows including Food Network’s Private Chefs of Beverly Hills, NBC’s Food Fighters, and is a regular guest on morning shows around LA.