Sauce Andalouse?

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Sauce Andalouse?

Postby Bill Spohn » Sat Aug 18, 2012 3:13 pm

Anyone a fan of this? It makes a great substitute for catsup with fries (as done in Belgium). Usually a base of mayo and tomato paste, with additives that usually include diced onion, red and green bell peppers, garlic, and in the case of my own preference, some cayenne and/or hot or smoked paprika.

I like this with fish and veggies as well as fries, but I don't see too much about this sort of sauce. anyone else a fan?
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Re: Sauce Andalouse?

Postby Drew Hall » Tue Aug 21, 2012 4:11 am

Yes but even more so mayo and Huy Fong Chili Garlic Sauce (Sriracha) wisked together.
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Re: Sauce Andalouse?

Postby Bill Spohn » Tue Aug 21, 2012 10:32 am

Aha - something else to try, thanks!
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Re: Sauce Andalouse?

Postby Jenise » Tue Aug 21, 2012 6:51 pm

Bill Spohn wrote:Anyone a fan of this? It makes a great substitute for catsup with fries (as done in Belgium). Usually a base of mayo and tomato paste, with additives that usually include diced onion, red and green bell peppers, garlic, and in the case of my own preference, some cayenne and/or hot or smoked paprika.

I like this with fish and veggies as well as fries, but I don't see too much about this sort of sauce. anyone else a fan?


Sounds like Americans call Thousand Island dressing.
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