Belgian fries with a tray of andalouse
Andalousesaus is one of the many sauces that have been developed in Belgium since the 1960s, initially as a sauce for fries. Characteristic ingredients are vegetable oil, salt, tomatoes, egg, vinegar, mustard. The addition of pepper may have a somewhat spicy taste. To get the color, you use caramel.
Andalouse is eaten by for example fries, falafel or meat. In most Belgian snack bars you have andalouse; In the Netherlands it is more difficult to obtain.
The first manufacturer of andalouse was probably Belgian sausage maker La William from Londerzeel. According to this firm, the sauce is inspired by gazpacho soup, an important ingredient of Andalusian cuisine.
In Spain, and especially in Andalusia, one knows a similar sauce called salsa brava. This sauce is especially known for a popular tapas: patatas bravas, fried potato pieces with the sauce. This sauce has a somewhat similar color, but has pepper, not tomato as an important ingredient.
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