Andalouse

A velvety, pale-orange dipping sauce in the Andalouse style — the perfect partner for a basket of Belgian-Style Air Fryer Frites. The stick blender liquefies the raw veg completely for an ultra-smooth, creamy texture.

• Time: 5 minutes (plus 2 hours chilling)
• Difficulty: Easy
• Makes: About 1 jar

Ingredients

• 250g mayonnaise
• 2 tbsp tomato paste
• 2 tbsp red bell pepper, rough-chopped
• 1 tbsp onion or shallot, rough-chopped
• 1 tsp Dijon mustard
• 1-2 tsp lemon juice
• ½ tsp smoked paprika
• 1 pinch cayenne pepper
• 1 pinch salt

Method

1. Assemble the ingredients

1. Place all the ingredients directly into a tall, narrow container (like the beaker that comes with your immersion blender).
2. Placing everything together ensures an even blend from top to bottom.

2. Blitz until smooth

1. Lower the stick blender to the bottom of the container.
2. Turn it on high and slowly pull it upward through the mixture.
3. Blitz for about 60 seconds, until the vegetables are completely liquefied and the sauce turns a uniform, pale orange colour with a velvety texture.

3. The chill rest

1. Transfer the sauce to a jar or bowl, cover tightly, and refrigerate for at least 2 hours.
2. This resting phase is crucial — it allows the raw onion flavour to mellow, the tomato paste2 tbsp tomato paste to thicken the emulsion, and the spices to fully bloom.

Serve with

• Belgian-Style Air Fryer Frites