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]
See also
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References
edit- ^ 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.
- ^ Peterson, James (2003). Essentials of Cooking. Artisan. p. 309. ISBN 9781579652364. Retrieved 12 March 2013.
- ^ Rosso, Julee; Lukins, Sheila (1989). The New Basics Cookbook. Workman. p. 24. ISBN 9780894803413. Retrieved 12 March 2013.
- ^ 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.
- ^ Sokolov, Raymond (1976). Saucier's Apprentice. Random House. p. 106. ISBN 9780394489209. Retrieved 12 March 2013.
- ^ Whitehead, Jessup (1901). Hotel Meat Cooking. Jessup Whitehead & Company. p. 254. Retrieved 12 March 2013.
External links
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