Mayonnaise with tomato purée and fine strips of pepper: salmon-pink, slightly sweet and indispensable in Belgian and French chip-shop culture, alongside tartare and cocktail sauce.
Andalouse
Sauce andalouse
Andalouse
Sauce andalouse
Method
01
Pepper
Roast the pepper under a hot grill until the skin is charred black all over. Set it aside covered (in a bowl with cling film or in a sealed plastic bag) until it is just warm, which makes the skin much easier to remove afterwards. Peel off the skin, remove the seeds and stalk, and cut the flesh into very small cubes.
02
Tomato
Stir the tomato purée into the mayonnaise until you have an even, salmon-pink colour.
03
Combine
Mix in the diced pepper.
04
Season
Season with salt, a pinch of cayenne pepper for a subtle kick, and a few drops of lemon juice for freshness.
05
Rest
Chill for at least 30 minutes before serving, so the pepper releases its flavour into the sauce.
Tips & notes
Home-roasted peppers give a deeper, smokier aroma than peppers from a jar. The extra ten minutes of work roasting and peeling pays for itself in flavour. Keeps for a maximum of 3 days, covered, in the fridge, because the mayonnaise contains raw egg.
Chef's tip
In Belgium, Andalouse is as standard at the chip shop as tartare and samurai sauce. The name refers to the Spanish region of Andalusia, where peppers and tomatoes play a large role in the cuisine, although the sauce itself is a Belgian-French creation.
Variations
- Samurai – Add sriracha or harissa for a spicy version.
- Cocktail sauce – Without the pepper, with more tomato ketchup and a splash of cognac.
- With garlic – A crushed clove of garlic for extra character.
Contains:
Eggs
Serve with
- Frites
- Croquettes
- Fried chicken
- Cold asparagus
- Prawn cocktail
| Calories | 738 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 12 g |
| Fat | 77 g |
| Fibre | 4 g |
Estimated values, calculated from standard nutritional values per ingredient.
