Sauce Andalouse (for Dipping Fries)

I came across this recipe, and I thought I would share it.

As always, the recipe picture above is a 4x6 JPG. Therefore, you can download it and print it on 4x6 photo paper to keep in your personal recipe card file.

For equipment, you will need:

1. A knife and cutting board
2. A kitchen scale that measures in grams (the one I bought at Target)
3. A mixing bowl (the set I bought at Amazon [affiliate link])
4. A mixing implement (I used a silicone spatula)

For ingredients, you will need:

1. 240g mayo (I don't use mayo a lot, so I bought the cheapest that had no high-fructose corn syrup)
2. 33g tomato paste (How to preserve and/or use the rest of the can.)
3. 30g red bell pepper, finely chopped
4. 20g red onion, finely chopped
5. 15g garlic, minced
6. 15g lemon juice
7. 5g Dijon mustard
8. 3g salt
9. 1 pinch Cayenne pepper (not even enough to get to 1 gram)

Put the bowl on the scale. Turn the scale on. Tare the scale. Add each ingredient to its proper weight. Mix. Cover. Place in refrigerator until needed.

You now have a quick version of Sauce Andalouse. In Belgium, they serve it on potato fries.

It has a little kick to it from the Cayenne pepper. Unfortunately, it tastes too much like mayonnaise. I may want to reduce that in the next recipe.

Did I nail it? Well, I purposefully left out the sliced scallion garnish because I didn't want to deal with that. Also, theirs is definitely pinker than mine. I don't know why that would be. Perhaps I need to grind up the peppers a little more; maybe grate them next time.

To determine if it was worth it, I made up a batch of frozen oven fries. Let me tell you, this tastes much, MUCH better when it is on fries. Next time, I think I'll let the fries cook a little longer to get crispier, but this was a wonderful taste. The starch in the potato did kind of wipe out the heat from the Cayenne pepper, though. I would have no problem making this again, possibly with more home-made ingredients (mayo, Dijon, etc.) and moving the Cayenne up to a dash instead of just a pinch. It was definitely worth it.