Andalouse sauce

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Belgian sauces
Belgian sauces, two Andalusian sauces in the middle

Sauce andalouse is a cold sauce made on the basis of mayonnaise , tomato paste, paprika strips and chopped tomatoes, seasoned with various spices (garlic, onions, pepper and chilli). Auguste Escoffier was probably the first to publish a recipe for the sauce in 1903, which then appeared in a German edition in 1910 as Andalusian sauce :

"Add 2 deciliters of very red tomato puree to ¾ liter of retained mayonnaise and finally 75 gr. Add mild pepper cut into very small cubes. "

- Auguste Escoffier : culinary arts guide

Pepper is an alternative name for paprika .

Andalouse sauce is sold as a ready-made sauce in retail outlets and in Belgian takeaways . In its advertisement, the Belgian sauce manufacturer La William claims to be the first seller of this sauce in Belgium. His recipe also contains mustard, capers and anchovies . The sauce manufacturer HJ Heinz sells an Andalouse sauce that contains mustard and cayenne pepper.

Other ways of preparation

The recipe for an andalusian sauce was published in the USA in 1897, which corresponded to a tomato sauce with roasted garlic and chopped ham.

For a recipe in the cooking encyclopedia New Larousse Gastronomique is sauce andalouse (short: Andalouse ) from a veloute with blanched, peeled and chopped pepper, tomato paste, garlic, parsley, salt and pepper produced. This variant is (also known as hot Andalusian sauce French . Sauce andalouse chaude ), respectively.

Individual evidence

  1. ↑ Claus-Günter Ehlert: Top cook exam: 300 exercises for the final exam . Ehlert, 2013, ISBN 978-3-943665-03-1 ( google.de [accessed on September 13, 2018]).
  2. ^ University of Leeds Library: Le Guide culinaire, aide-mémoire de cuisine pratique . Paris: Colin, 1903, p. 162 ( archive.org [accessed September 13, 2018]).
  3. ↑ https://digital.slub-dresden.de/werkansicht/dlf/90877/68/0/
  4. ↑ Andalouse | La William. Retrieved September 13, 2018 .
  5. ^ Andalouse. Retrieved September 13, 2018 .
  6. ^ The Library of Congress: A selection of dishes, a successor to the chef's reminder . Pittsburg, Press of Rawsthorne engraving and printing co., 1897 ( archive.org [accessed September 14, 2018]).
  7. ^ New Larousse Gastronomique . Octopus, 2018, ISBN 978-0-600-63587-1 ( google.de [accessed on September 13, 2018]).
  8. ↑ GRAFE & UNZER: The big book of sauces . Teubner, an imprint by GRÄFE UND UNZER Verlag GmbH, 2009, ISBN 978-3-8338-1592-8 , p. 109 ( google.de [accessed on September 14, 2018]).