Bresc BV

Sauce Andalouse

Ingredients

0,7 l
  • 3 dl mayonnaise
  • 1 dl ketchup
  • 100 g Bresc Tomato salsa
  • 50 g tomato puree
  • 100 g Bresc Grilled bell pepper puree
  • 75 g Bresc Red chilli puree
  • 2 shallots
  • 20 g capers
  • ½ lemon

Preparation method

Squeeze the juice from the lemon and mix all the ingredients. Puree the sauce to a smooth mixture with a stick mixer.