Sauce Andalouse, Two Forks and a Passport

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

Although the sauce has 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 that aren’t particularly relevant right now.

I’d usually recommend you try this sauce with homemade spuds, but it is so good it’ll 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.

Sauce Andalouse

Typically Belgian sauce served alongside delicious, crispy pommes frites.

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 clove garlic (crushed)
1 tbsp lemon juice
salt (to taste)
vegetable oil

Sauté the garlic, onion, and bell peppers for a hot second in a pan. Let cool.
Mix the mayonnaise, tomato paste and lemon juice in a small bowl.
Add the cooled down veggies to the bowl and mix. Salt to taste.
Let rest for at least an hour before serving.

This sauce tastes much better if left to rest 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 😏
Mixing bowls with lids are the best for making sauces like these that will inevitably require storage.

Sauce

Belgian

Quick

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