andalouse

Andalouse is a cold sauce widely used in Belgian and Dutch snack culture. It is typically served as a condiment for french fries (frites) and other fried or grilled dishes and is commonly found in take-away outlets and casual eateries.

The core of Andalouse is mayonnaise, to which tomato paste or ketchup is added, along with finely chopped onions and sweet red peppers. The mixture is seasoned with garlic or onion powder, paprika or curry powder, and a little acidity from vinegar or lemon juice. The result is a smooth, creamy sauce with a pale orange to pink color. Recipes vary by region and vendor, and some versions include additional herbs or a hint of mustard.

Origin and name: The sauce is associated with Belgian and Dutch cuisine, but its name references Andalusia in southern Spain. There is no canonical Andalusian recipe; the name is likely a marketing or stylistic choice.

Usage and cultural role: Andalouse is one of several popular dipping sauces for fries in Belgium, alongside sauces such as mayonnaise, curry ketchup, and samouraï. Bottled and fresh-made versions are widely available, and it is commonly used as a topping on burgers or grilled meats as well.