From Wikipedia, the free encyclopedia
Belgian sauce
Belgian frites with sauce andalouse
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
References
^ 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