Sauce andalouse

Sauce andalouse is a Belgian specialty, a sauce consisting of mayonnaise, tomato paste, and peppers (such as pimientos or (roasted) bell pepper)[1][2][3][4] typically served with Belgian fries. Some recipes use velouté[5] or espagnole sauce instead of mayonnaise.[6] Despite of the name, the origin of the name has no relation with the region of Andalusia.

Belgian frites with sauce andalouse

See also

References
  1. Rombauer, Irma S.; Becker, Marion Rombauer; Becker, Ethan; Maria Guarnaschelli (1997). Joy of Cooking. Simon and Schuster. p. 1113. ISBN 9780684818702. Retrieved 12 March 2013.
  2. Peterson, James (2003). Essentials of Cooking. Artisan. p. 309. ISBN 9781579652364. Retrieved 12 March 2013.
  3. Rosso, Julee; Lukins, Sheila (1989). The New Basics Cookbook. Workman. p. 24. ISBN 9780894803413. Retrieved 12 March 2013.
  4. Escoffier, Auguste (1941). The Escoffier Cookbook: And Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures. Random House. p. 48. ISBN 9780517506622. Retrieved 12 March 2013.
  5. Sokolov, Raymond (1976). Saucier's Apprentice. Random House. p. 106. ISBN 9780394489209. Retrieved 12 March 2013.
  6. Whitehead, Jessup (1901). Hotel Meat Cooking. Jessup Whitehead & Company. p. 254. Retrieved 12 March 2013.
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