| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Infood02 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Prepared mayonnaise |
| 1 |
tb |
Tomato puree; or to taste |
| 1 |
tb |
Finely diced red bell pepper |
| 1 |
|
Boiling potato; peeled, cut in |
|
|
; 1-inch dice |
| 1 |
c |
Prepared mayonnaise |
| 2 |
|
Cloves garlic; finely minced |
| 1 |
c |
Prepared mayonnaise |
| 1 |
ts |
Mustard |
| 1 |
ts |
Drained capers |
| 1 |
ts |
Chopped parsley |
| 2 |
|
Gherkins; chopped fine |
| 1 |
ts |
Chopped chervil |
| 1/2 |
ts |
Chopped tarragon |
| 2 |
|
Filets anchovies; chopped fine |
INSTRUCTIONS
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 1-1/2 cups
REMOULADE:
In a bowl combine all ingredients. Serve with fish or chicken.
Yield: approximately 1-1/4 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:
1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other
Carbohydrates
Recipe by: IN FOOD TODAY SHOW #INK118
Converted by MM_Buster v2.0n.
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