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Andalouse sauce
Preparation info
- Makes approximately
350 ml
- Difficulty
Easy
- Ready in
35 min
Appears in
Published 1999
A hint of sweetness and colour to complement seafood, such as the pan-fried fish shown here with braised baby fennel.
Ingredients
30 g 1 oz 250 g 8
Method
- Drain the pimiento, finely dice and set aside. Place the mayonnaise in a small bowl and stir in the tomato sauce until well combined. Mix in the pimiento.
- Cover the sauce with plastic wrap and chill in the refrigerator for 30 minutes before serving. Serve with grilled or fried fish or as a dip.
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