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]
^ 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 .