Sauce Andalouse
Or the only sauce you should ever put on fries.


Pommes Frites are inarguably delicious. 50% is how they’re made, and the other 50% is Sauce Andalouse.

Although the sauce has absolutely nothing to do with the Spanish region of Andalucia, the name might allude to how a dish is “prepared the Andalusian way”, with grilled peppers, tomatoes, and a few other things irrelevant to the case in point.

I’d usually recommend you try this with homemade frites, but this sauce is so good it will elevate any fast-food fries, regardless of whether you’re team McDonald’s, Burger King, Wendy’s, Five Guys, Shake Shack, In-N-Out… You get the idea.

Anyways, here’s the recipe.

5 from 1 vote
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Sauce Andalouse

Typically Belgian sauce served alongside delicious, crispy pommes frites.
Prep Time10 minutes
Resting Time1 hour
Total Time1 hour 10 minutes
Course: Sauce
Cuisine: Belgian
Servings: 1
Author: Andrea Wintergerst


  • 1 cup mayonnaise
  • 2 tbsp tomato paste
  • 2 tbsp yellow onion finely chopped
  • 1 tbsp green bell pepper finely chopped
  • 1 tbsp red bell pepper finely chopped
  • 1 tbsp lemon juice
  • salt to taste


  • Mix all the ingredients together and let rest for an hour before serving.


  • This sauce tastes way better if left in the fridge overnight. It gives the flavors enough time to break the ice and really get to know each other, maybe even get cozy (same goes for any other sauce or dip).


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Based mainly in Colorado. Loves cheese, rain, and starry nights. Can usually be spotted in the wild wearing a Spirit Jersey and balancing two cameras. Often laughs and cries at the same time. Barely survived one Master's program, but wants to do another.


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