Best Andalouse French Fry Burger Sauce Recipes

ANDALOUSE FRENCH FRY / BURGER SAUCE

Andalouse French Fry / Burger Sauce image

This is a fantastic sauce. It's similar to thousand island dressing although it uses fresh ingredients instead of a relish which gives it more of a gourmet twist. I put it on belgium frites, traditional french fries and hamburgers. I love it so much I've started keeping a jar in my fridge at all times. A good tip to finely blend all ingredients is to (carefully) use a cheese grater on the vegetables, that way you're using more of the juice from the vegetables.

Provided by OwlMonkey

Categories Sauces

Time 5m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

1 cup mayonnaise
2 tablespoons tomato paste
2 tablespoons finely chopped onions
1 tablespoon finely chopped green bell pepper
1 tablespoon finely chopped red bell pepper
1 tablespoon fresh lemon juice
1/4 teaspoon salt

Steps:

Make sauce:.
Stir together all sauce ingredients and chill, covered, at least 1 hour to allow flavors to develop. Bring to room temperature before serving.

Nutrition Facts : Calories 319.7, Fat 26.2, SaturatedFat 3.9, Cholesterol 20.4, Sodium 835.7, Carbohydrate 22.2, Fiber 0.7, Sugar 6.9, Protein 1.3

FLEMISH FRITES - BELGIAN FRIES WITH ANDALOUSE SAUCE

Flemish Frites - Belgian Fries with Andalouse Sauce image

Belgian fries are cooked twice for a soft middle and crisp outside and served with a mayo sauce called 'Andalouse' that can be best described as vaguely similar to Thousand Island dressing. The sauce makes a great chip dip or vegetable dip as well. We go through so much of it, I double it! My husband's family is Belgian, Flemish to be exact. I am told Flemish is equated with quality. This is a snack that is worth the time and effort! Since this is all about quality, be sure to use firm, fresh potatoes. Bring the sauce to room temperature before serving.

Provided by 6kids3cats

Categories Side Dish Potato Side Dish Recipes

Time 9h10m

Yield 6

Number Of Ingredients 10

Ingredients

1 cup mayonnaise
2 tablespoons tomato paste
2 tablespoons minced red onion
1 tablespoon minced green bell pepper
1 tablespoon minced red bell pepper
1 tablespoon fresh lemon juice
¼ teaspoon salt
3 pounds russet potatoes, peeled and cut into 1/4-inch strips
4 cups olive oil for frying, or as needed
salt to taste

Steps:

Stir mayonnaise, tomato paste, red onion, green bell pepper, red bell pepper, lemon juice, and salt together in a bowl. Cover the Andalouse sauce with plastic wrap and refrigerate 8 hours to overnight.
Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C).
Submerge potato strips in a bowl of ice water; rinse potatoes in several changes of cold water until water in the bowl is clear. Drain potatoes and pat dry.
Working in batches, fry potatoes in the hot oil until just cooked through but still white, about 5 minutes. Transfer fries to a paper-towel lined plate to drain. Bring oil back to temperature between batches. Cool potatoes to room temperature, about 30 minutes.
Increase oil temperature to 375 degrees F (190 degrees C). Working in batches, fry the potatoes again until deep golden, 5 to 10 minutes more. Transfer fries to a paper-towel lined plate to drain. Season fries with salt and serve with Andalouse sauce.

Nutrition Facts : Calories 579.3 calories, Carbohydrate 43.9 g, Cholesterol 13.9 mg, Fat 44 g, Fiber 3.3 g, Protein 5.5 g, SaturatedFat 6.3 g, Sodium 322.1 mg, Sugar 2.8 g

BELGIAN FRIES WITH ANDALOUSE SAUCE

Belgian Fries With Andalouse Sauce image

Belgian fries are cooked twice for a soft middle and crisp outside and served with a mayo sauce called Andalouse, found online at allrecipes and the best fries I've ever made

Provided by Bonnie G 2

Categories Potato

Time 40m

Yield 3 Pounds, 10 serving(s)

Number Of Ingredients 9

Ingredients

1 cup mayonnaise
2 tablespoons tomato paste
2 tablespoons minced red onions
1 tablespoon minced green bell pepper
1 tablespoon minced red bell pepper
1 tablespoon fresh lemon juice
1/4 teaspoon salt
3 lbs russet potatoes, peeled and cut into 1/4-inch strips
4 cups olive oil (for frying)

Steps:

SAUCE:.
Stir mayonnaise, tomato paste, red onion, green bell pepper, red bell pepper, lemon juice, and salt together in a bowl. Cover the Andalouse sauce with plastic wrap and refrigerate 8 hours to overnight.
POTATOES:.
eat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C).
Submerge potato strips in a bowl of ice water; rinse potatoes in several changes of cold water until water in the bowl is clear. Drain potatoes and pat dry.
Working in batches, fry potatoes in the hot oil until just cooked through but still white, about 5 minutes. Transfer fries to a paper-towel lined plate to drain. Bring oil back to temperature between batches. Cool potatoes to room temperature, about 30 minutes.
Increase oil temperature to 375 degrees F (190 degrees C). Working in batches, fry the potatoes again until deep golden, 5 to 10 minutes more. Transfer fries to a paper-towel lined plate to drain. Season fries with salt and serve with Andalouse sauce.
NOTE:.
Prepare the sauce the night before. It takes time for the flavors to meld. Allow the sauce to come to room temperature for serving.
Fries can be cut and rinsed hours ahead of time and left in a bowl of cold water for use later in the day. Once fries have received their first fry they can sit for an hour at room temperature. This works well when trying to time dinner preparations!