Chapter IV · Cold Sauces and Compound Butters · No. 122
Built upon: No. 126Mayonnaise Sauce
122—Andalouse Sauce
Take the required quantity of Mayonnaise sauce (No. 126, Mayonnaise Sauce) and add to it the quarter of its volume of very red and concentrated tomato purée, and finally add two oz. of capsicum cut finely, Julienne-fashion, per pint of sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 122, p. 48. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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