Andalouse Sauce
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 3 quarts Mayonnaise (held fairly thick)
- 2.5 decilitres tomato purée
- 15 grams sweet bell pepper (pimiento doux)
Instructions
- To a firm mayonnaise (Mayonnaise tenue assez serrée), add the fine bright-red tomato purée. Finish by folding in the finely diced sweet peppers.