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Andalouse sauce: photo of the dish
Illustrative photo: CCPictureHunters WikipediaShare — Public domain, Wikimedia Commons
Sauces & basics

Andalouse sauce

Andalouse sauce is a pinkish mayonnaise flavoured with red pepper and tomato purée, very popular in Belgium with chips. Creamy and slightly sweet, it also goes well with grilled meats.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Roast the pepper in the oven at 220 °C or over a flame until the skin blackens, then seal it in a bag for 10 minutes.
  2. Peel the pepper, remove the seeds and blend it finely with the garlic.
  3. Mix the blended pepper, the tomato purée and the mustard in a bowl.
  4. Whisk in the mayonnaise, then add the vinegar, salt, pepper and paprika.
  5. Taste and adjust the seasoning, then chill for 30 minutes before serving.

Variations and tips

Smoked version. Use smoked pepper or a pinch of smoked paprika for a deeper flavour.

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Original Ecomely recipe.