Heart-Healthy Andalouse Sauce
Elevate your meals with this deliciously creamy Heart-Healthy Andalouse Sauce, a lightened-up twist on the classic Belgian condiment. Packed with vibrant flavors from roasted red bell peppers, tangy lemon juice, and a hint of paprika, this recipe swaps traditional mayonnaise for protein-rich, low-fat Greek yogurt, making it a smarter choice for your heart and waistline. Its luscious texture and smoky, slightly spicy undertones pair perfectly with grilled veggies, roasted chicken, or sweet potato fries. With just 15 minutes of prep time and a few simple ingredients, this guilt-free sauce is an easy way to add bold flavor to any dish while staying health-conscious. Ready to whip up a sauce that’s as wholesome as it is indulgent? Let’s get started!
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Recipe Information
Ingredients
- 1 cup plain low-fat Greek yogurt
- 1 medium red bell pepper
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 small shallot
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Begin by preheating your oven's broiler. Cut the red bell pepper into quarters, remove seeds, and place them on a baking sheet lined with aluminum foil.
Lightly brush the bell pepper pieces with olive oil using a teaspoon from the recipe (leaving the remaining olive oil for blending). Broil for about 5 minutes or until the skin is charred and blistered.
Remove the bell peppers from the oven and place them in a heatproof bowl. Cover the bowl tightly with plastic wrap and let the peppers steam for about 10 minutes. This will make it easier to remove the skin.
While the peppers are steaming, finely chop the shallot and set it aside.
Once the peppers have cooled slightly, peel off the charred skins and discard them.
Add the peeled bell peppers to a food processor along with the remaining olive oil, tomato paste, lemon juice, chopped shallot, paprika, cayenne pepper, garlic powder, sea salt, and black pepper.
Blend the ingredients until smooth, stopping occasionally to scrape down the sides of the blender to ensure even mixing.
Transfer the blended mixture to a bowl and fold in the Greek yogurt until fully combined, creating a creamy and rich texture.
Taste the sauce and adjust seasoning if necessary, adding more sea salt or lemon juice if desired.
Serve the Andalouse sauce immediately or store it in an airtight container in the refrigerator for up to three days.
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 1277 mg | 56% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 20.9 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1126 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
