Sauce Andaluz Dalȝell

Name: Sauce Andaluz Dalȝell
Ingredients: 1/2 jar mayonnaise; 1/2 jar Greek yoghurt (using the same jar as above); 2 tbsp tomato paste; 1 small onion (chopped fine); 2 tbsp bell pepper (chopped fine (frozen mixed peppers are ideal)); 1 tbsp lemon juice; 1/3 tsp salt; 1 tbsp sugar; 2 tsp curry powder (spice level to taste); 1 tsp smoked paprika; 1 tsp methyl-cellulose (optional)

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Craig Dalȝell's take on this Belgian classic condiment.

Course

Condiment

Cuisine

Belgian

,

Servings 1 jar

Author Thomas

Ingredients

▢ ½ jar mayonnaise
▢ ½ jar Greek yoghurt using the same jar as above
▢ 2 tbsp tomato paste
▢ 1 small onion chopped fine
▢ 2 tbsp bell pepper chopped fine (frozen mixed peppers are ideal)
▢ 1 tbsp lemon juice
▢ ⅓ tsp salt
▢ 1 tbsp sugar
▢ 2 tsp curry powder spice level to taste
▢ 1 tsp smoked paprika
▢ 1 tsp methyl-cellulose optional

Instructions

Put onion and pepper into a blender or food processor and mince fine.
Add the rest of ingredients except yoghurt and mayo, blend again until a smooth paste
Add yoghurt and mayo, blend as smooth as you can.
Clean out that mayo jar and tip the sauce in and cover with lid.
Allow to rest in the fridge for several hours or overnight.
Store in fridge and serve on chips or anywhere else you like ketchup.

Notes

Adjust the mayo/yoghurt recipe to taste. More mayo means a firmer but stronger tasting sauce. More yoghurt makes a milder but looser sauce. Adding a teaspoon of methyl-cellulose while blending in the yoghurt and mayo will tighten the sauce and help with mouthfeel.