Spicy sauce based on mustard and tomato. Perfect with all kinds of red meat or even just with fries or a satay.
Vegetable oil, mustard (water, vinegar, mustard seeds, salt, herbs and spices), vinegar, egg yolk, dextrose, water, tomato powder, onions, herbs and spices, salt, chervil, capers, malt vinegar (contains barley), treacle, soy sauce (contains wheat), sugar, lemon juice, glucose-fructose syrup, anchovies, spice extract, tamarind, herb extract, flavouring.
Stabilizers: guar gum, carob flour.
Preservative: sorbic acid.
Lamb skewers2 people
how to prepare
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 2 cloves garlic, minced
- 1 tsp paprika powder
- 1/2 tsp dried oregano
- 1 tsp lemon juice
- 3 tsp olive oil
- 500 g lean lamb meat, diced
- La William Andalouse Sauce
- First grind the cumin and coriander seeds with a mortar and pestle, add garlic and a pinch of salt and leave to 'rest' for about an hour. Add paprika powder, oregano, olive oil and lemon juice.
- Dice the lamb and thread two blocks onto each skewer. Place skewers in a shallow dish. Pour over marinade. Marinade meat for 2 hours in a cool spot, turning regularly.
- Pre-heat grill to highest setting. Place skewers next to each other in an oven-proof dish, drizzle with a little extra marinade and place in oven as close to grill as possible. Grill for approx. 5 minutes, drizzle with more marinade, turn and grill.
- Serve hot with Andalouse as a dipping sauce.
Tip: These skewers are also easy to make on the BBQ. In that case, cover the grill with aluminium foil to prevent flames.
We were the first!
It may have been 40 years ago, but at La William we haven't forgotten: we were the first to launch the only genuine Andalouse sauce on the market!
The Andalouse recipe was inspired by gazpacho. This cold Spanish tomato soup originates from the south of Spain-Andalusia where it is too hot for real soup.
Just like gazpacho, La William Andalouse contains a lot of vegetables. The most important ingredient is of course tomatoes.
How do we get so much taste and spice into our Andalouse? With delicious mustard, anchovies and a few capers. After 40 years, our recipe is still as popular, earning La William Andalouse a permanent place in many a kitchen.
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