à l'andalouse

 

à l'andalouse — a French term describing dishes using tomatoes, pimientos and sometimes rice pilaf or sausage. Andalouse sauce refers to mayonnaise mixed with tomato purée and peppers (such as pimientos or (roasted) bell pepper) typically served with Belgian fries. The origin of the name is due to the region of Andalusia — [ahn-dah-LOOZ]