Sauce andalouse explained

Sauce andalouse is a Belgian condiment commonly served with Belgian fries. The sauce is also popular and widely used throughout France and Luxembourg. It consists of mayonnaise, tomato paste, and peppers, such as pimientos or roasted bell peppers.[1] [2] [3] [4] Some recipes use velouté[5] or espagnole sauce instead of mayonnaise.[6]

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Notes and References

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

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