Sauce Andalouse (Andalusian Sauce)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- 3/4 litre Sauce Mayonnaise
- 2 1/2 décilitres tomato purée
- 75 grammes sweet peppers
Instructions
- Add 2 décilitres and a half of very fine, very red tomato purée to three quarters of a litre of Sauce Mayonnaise kept fairly stiff.
- Finally add 75 grammes of sweet peppers cut into very fine dice.