Sauce Andaluz Dalȝell
Craig Dalȝell's take on this Belgian classic condiment.
Servings 1 jar
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.