Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Prepared mayonnaise |
| 1 tablespoon | Tomato puree; or to taste |
| 1 tablespoon | Finely diced red bell pepper |
| 1 \N | Boiling potato; peeled, cut in |
| \N \N | ; 1-inch dice |
| 1 cup | Prepared mayonnaise |
| 2 \N | Cloves garlic; finely minced |
| 1 cup | Prepared mayonnaise |
| 1 teaspoon | Mustard |
| 1 teaspoon | Drained capers |
| 1 teaspoon | Chopped parsley |
| 2 \N | Gherkins; chopped fine |
| 1 teaspoon | Chopped chervil |
| ½ teaspoon | Chopped tarragon |
| 2 \N | Filets anchovies; chopped fine |
ANDALOUSE SAUCE
AIOLI
REMOULADE
In a small bowl mix together the mayonnaise and tomato puree.
Garnish with diced red bell pepper. Serve with chicken.
Yield: approximately 1 cup.
AIOLI:
In a small saucepan boil potato until tender, drain and reserve.
In a small bowl mix together mayonnaise and garlic. Add potato.
Serve with fish.
Yield: approximately 1-½ cups REMOULADE:
In a bowl combine all ingredients. Serve with fish or chicken.
Yield: approximately 1-¼ cups Converted by MC_Buster.
Per serving: 151 Calories (kcal); trace Total Fat; (2% calories from fat); 4g Protein; 35g Carbohydrate; 0mg Cholesterol; 416mg Sodium Food Exchanges: 1½ Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; ½ Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #INK118 Converted by MM_Buster v2.0n.