September 2, 2015

Andalouse Sauce

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Contrary to its name, Andalouse Sauce has nothing to do with 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. (Link: How to make the best homemade mayonnaise and aioli.)

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

Mash red pepper with fork.

In small bowl, combine Minute Mayo, red pepper, tomato paste and onion, using fork.

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

  • For this recipe, prepare Minute Mayo without the optional mustard.
  • The crunchy onion is usually optional, but I find it irresistible.
  • You can store homemade mayonnaise in the fridge up to 4 days.

Lazy Andalouse Sauce
Minute Mayo is so miraculously quick and luscious, it would be a shame to substitute commercial mayonnaise. However, you could do so as a shortcut: Start with 1-1/4 cups (300 mL) mayonnaise. Full-fat mayo works best in this recipe because it is thicker, but lower-fat mayonnaise is an option for calorie-counters. Stir in mashed pepper, tomato paste and onion. Add more lemon juice to taste, as commercial mayonnaise is blander than homemade Minute Mayo.

Credit: Susan Sampson
Tested in Imperial