Sauce andalouse

From Wikipedia, the free encyclopedia

Sauce andalouse is a Belgian specialty, a sauce consisting of mayonnaise, tomato paste, and peppers (such as pimientos or (roasted) bell pepper)[1][2][3][4] typically served with french fries. Some recipes use velouté[5] or espagnole sauce instead of mayonnaise.[6] Despite the name, there is no connection with the Spanish region of Andalusia.

References

  1. ↑ 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. 
  2. ↑ Peterson, James (2003). Essentials of Cooking. Artisan. p. 309. ISBN 9781579652364. Retrieved 12 March 2013. 
  3. ↑ Rosso, Julee; Lukins, Sheila (1989). The New Basics Cookbook. Workman. p. 24. ISBN 9780894803413. Retrieved 12 March 2013. 
  4. ↑ 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. 
  5. ↑ Sokolov, Raymond (1976). Saucier's Apprentice. Random House. p. 106. ISBN 9780394489209. Retrieved 12 March 2013. 
  6. ↑ Whitehead, Jessup (1901). Hotel Meat Cooking. Jessup Whitehead & Company. p. 254. Retrieved 12 March 2013. 

External links

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