September 1, 2015

Andalouse Sauce

Print Friendly, PDF & Email

Contrary to its name, Andalouse Sauce has nothing to do with the cuisine of Spain or Andalusia. It is a Belgian specialty, served as a dip with Flemish frites. This condiment is indeed wonderful with fries, as well as many other dishes. The recipe takes advantage of miraculously fast, fluffy, fuss-free, foolproof Minute Mayo. (How to make the best homemade mayonnaise and aioli: Presto! Mayo in a Minute.)

       Tangy Belgian sauce for fries. Credit: Susan Sampson


1 recipe Minute Mayo
1/4 cup (60 mL) drained, chopped, roasted red pepper
2 tbsp (30 mL) tomato paste
2 tbsp (30 mL) chopped sweet onion

Prepare Minute Mayo (omitting optional mustard).

Mash red pepper with fork. Add pepper, tomato paste and onion to mayo. Combine with fork.

Use immediately. Or transfer to storage tub, cover and refrigerate.

Makes 1-1/2 cups (375 mL). 

  • The crunchy onion is usually optional, but I find it irresistible.

Make-Ahead: You can store homemade mayonnaise in the fridge up to 4 days.


Lazy Andalouse Sauce
Homemade Minute Mayo is so miraculously quick and luscious, it would be a shame to make Andalouse Sauce with commercial mayonnaise. But okay, if you simply must: Start with 1-1/4 cups (300 mL) store-bought mayonnaise. (Full-fat mayo will work best, but the thinner, lower-fat mayonnaise is an option for calorie-counters.) Stir in add-ins, as well as salt and white pepper. Adjust tanginess with more lemon juice, as commercial mayonnaise is blander than homemade mayo.