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 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
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Andrea Wintergerst
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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Ale Machín
Tried this sauce with frozen fries 😅 it was so good!