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Andalusian Sauce


1 red bell pepper
1 cup Veloute Sauce, warm or cold
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped pimiento
2 tablespoon tomato paste
1 tsp lemon juice

Char pepper under broiler until black all over. Set aside until cool enough to handle. Peel off skin.

Cut pepper into lengthwise strips, then dice.

In a bowl, combine all ingredients. Serve with cold roast meats, chicken or hard cooked eggs. Garnish sauce boat with fresh parsley.

Makes about 1 cup.

NOTE:
If you do not have time to make Veloute Sauce, substitute 1 cup mayonnaise.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.