^Rombauer, Irma S.; Becker, Marion Rombauer; Becker, Ethan; Maria Guarnaschelli (1997). Joy of Cooking. Simon and Schuster. p. 1113. ISBN9780684818702. Retrieved 12 March 2013.
^Peterson, James (2003). Essentials of Cooking. Artisan. p. 309. ISBN9781579652364. Retrieved 12 March 2013.
^Rosso, Julee; Lukins, Sheila (1989). The New Basics Cookbook. Workman. p. 24. ISBN9780894803413. Retrieved 12 March 2013.
^Escoffier, Auguste (1941). The Escoffier Cookbook: And Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures. Random House. p. 48. ISBN9780517506622. Retrieved 12 March 2013.
^Sokolov, Raymond (1976). Saucier's Apprentice. Random House. p. 106. ISBN9780394489209. Retrieved 12 March 2013.
^Whitehead, Jessup (1901). Hotel Meat Cooking. Jessup Whitehead & Company. p. 254. Retrieved 12 March 2013.
External linksedit
Recipe at Epicurious
This condiment-related article is a stub. You can help Wikipedia by expanding it.
sauce, andalouse, belgian, condiment, commonly, served, with, belgian, fries, sauce, also, popular, widely, used, throughout, france, consists, mayonnaise, tomato, paste, peppers, such, pimientos, roasted, bell, peppers, some, recipes, velouté, espagnole, sauc. Sauce andalouse is a Belgian condiment commonly served with Belgian fries The sauce is also popular and widely used throughout France It consists of mayonnaise tomato paste and peppers such as pimientos or roasted bell peppers 1 2 3 4 Some recipes use veloute 5 or espagnole sauce instead of mayonnaise 6 Belgian frites with sauce andalouseSee also editAlgerienne sauce List of sauces nbsp Food portalReferences edit Rombauer Irma S Becker Marion Rombauer Becker Ethan Maria Guarnaschelli 1997 Joy of Cooking Simon and Schuster p 1113 ISBN 9780684818702 Retrieved 12 March 2013 Peterson James 2003 Essentials of Cooking Artisan p 309 ISBN 9781579652364 Retrieved 12 March 2013 Rosso Julee Lukins Sheila 1989 The New Basics Cookbook Workman p 24 ISBN 9780894803413 Retrieved 12 March 2013 Escoffier Auguste 1941 The Escoffier Cookbook And Guide to the Fine Art of Cookery for Connoisseurs Chefs Epicures Random House p 48 ISBN 9780517506622 Retrieved 12 March 2013 Sokolov Raymond 1976 Saucier s Apprentice Random House p 106 ISBN 9780394489209 Retrieved 12 March 2013 Whitehead Jessup 1901 Hotel Meat Cooking Jessup Whitehead amp Company p 254 Retrieved 12 March 2013 External links editRecipe at Epicurious nbsp This condiment related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Sauce andalouse amp oldid 1161658210, wikipedia, wiki, book, books, library,
