The sweetness of ketchup with the thickness of mayonnaise, sauce andalouse is a Belgian sauce that is most commonly paired with fries. While ketchup and mayo together might sound unappealing to some folk, the extra spices are what make the difference -- a little lemon juice, some peppers, some onions and a few spices will take some simple ingredients and make it the best dip for your fries that you will ever have.
Sauce andalouse doesn't just have to go with fries! It goes well as a condiment for sandwiches, made into spreadable dips for meat and cheese boards and can even be used for certain stuffings in meat dishes. Once you've experienced the flavor that sauce andalouse brings, you'll want to toss it in every dish!
The recipe below is a simple and incredibly delicious take on the classic Belgian sauce. The special paprika compliments the andalouse by giving it a smokey tomato flavor, perfect for french fries or wedges.
Making sauce andalouse is pretty simple:
The sweet tomato mayonnaise flavor that sauce andalouse contains makes it a wonderful addition to fries, sandwiches, and dinner dishes. Check out how out to add this tasty sauce to many different sides and mains!
The partner-in-crime to sauce andalouse is classic French fries. Regular hand-cut fries cooked in oil will never fail, but it's also worth experimenting with sweet potatoes, particularly roasted or baked wedges -- the flavor of the sweet potatoes will match very nicely with the slight spice that sauce andalouse has.
Sauce andalouse serves as a wonderful choice of condiment when putting together a sandwich, as the tomato-mayonnaise combo helps cover a lot of bases with its wide flavor palette. You can put it on basically any sandwich, but it's highly recommended to pair it with cold cuts that have a saltier taste such as capicola or prosciutto, as the salt will compliment the sweetness and acidity of the sauce andalouse.
You can use sauce andalouse to help add a little extra kick and flavor to your dinner dishes. It can be used as a stuffing for chicken or used to brush meat when baking it in the oven, giving the meat a nice glaze that will taste wonderful once it comes out.