Hi-Pointe Andalouse Sauce

Hi-Pointe Andalouse Sauce

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Chef Mike Johnson worked in France and spent time in Belgium where he also enjoyed the Andalouse Sauce on fries. It's a customer favorite at the Hi Pointe Drive-In.

Yield: 2 cups

1 ¼ cup mayonnaise

1/3 cup ketchup

3 to 4 tablespoons white vinegar (see notes)

1 to 2 tablespoons cayenne pepper (start with 1 tablespoon, then add more to taste)

Notes: Make this sauce a day ahead of time to allow the flavors to blend.

• Add the vinegar in increments to gauge the proper thickness. The sauce should fall easily from the spoon or come out easily from a squeeze bottle.

• The sauce is easily customizable. Chef Johnson likes to add finely grated onion and juice as well as a dash of Hot Charlie’s hot sauce. He says lemon juice is also acceptable for the acid (the white vinegar.) If you want to reduce sugars from the ketchup, mix 2 tablespoons tomato paste with 2 teaspoons of ketchup. You may need to increase the amount of vinegar to get good consistency.

1. Place mayonnaise and ketchup in a small, deep mixing bowl and blend them together using a spoon or a flat whisk.

2. Stir in 3 tablespoons vinegar until smooth. Check the consistency. It should easily fall from the spoon. If it needs more vinegar, add another tablespoon and stir until smooth.

3. Stir in 1 tablespoon cayenne pepper. Taste. If needed, add more cayenne in increments until you reach the desired heat.

4. Refrigerate for at least 8 hours or overnight.

5. Place in a squeeze bottle and serve.

6. Refrigerate leftovers.

Per (1 tablespoon) serving: 63 calories; 6g fat; 1g saturated fat; 4mg cholesterol; 1g protein; 1g carbohydrate; 1g sugar; no fiber; 81mg sodium; 1mg calcium

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