Heart-Healthy Andalouse Sauce

Elevate your dishes with this Heart-Healthy Andalouse Sauce—a light yet flavorful Mediterranean-inspired condiment designed to please your palate and support your wellness goals. This creamy and vibrant sauce swaps traditionally heavy mayonnaise for protein-packed low-fat Greek yogurt, harmonizing beautifully with the smoky sweetness of roasted red bell pepper, tangy tomato paste, and a zesty burst of lemon juice. Enhanced with a touch of olive oil, fragrant paprika, and a subtle kick of cayenne, this guilt-free recipe is both nutritious and delicious. Perfect as a dip, spread, or drizzle, it’s ready in just 20 minutes and keeps well for meal prepping. Whether topping roasted vegetables, accompanying grilled meats, or enhancing sandwiches, this heart-healthy take on classic Andalouse sauce is sure to become a staple in your kitchen.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

While the peppers are steaming, finely chop the shallot and set it aside.

Step 5

Once the peppers have cooled slightly, peel off the charred skins and discard them.

Step 6

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.

Step 7

Blend the ingredients until smooth, stopping occasionally to scrape down the sides of the blender to ensure even mixing.

Step 8

Transfer the blended mixture to a bowl and fold in the Greek yogurt until fully combined, creating a creamy and rich texture.

Step 9

Taste the sauce and adjust seasoning if necessary, adding more sea salt or lemon juice if desired.

Step 10

Serve the Andalouse sauce immediately or store it in an airtight container in the refrigerator for up to three days.

Nutrition Facts

Serving size	473.4 grams (473.4g)

Amount per serving	% Daily Value*
Calories	415

Total Fat 19.70g	25%
Saturated Fat 5.40g	27%
Polyunsaturated Fat 1.50g
Cholesterol 25mg	8%
Sodium 1277mg	56%
Total Carbohydrate 33.80g	12%
Dietary Fiber 6.30g	23%
Total Sugars 20.90g
Protein 28.60g	57%

Vitamin D 0IU	0%
Calcium 329mg	25%
Iron 3mg	16%
Potassium 1126mg	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.

Source of Calories

Fat: 41.5%

Protein: 26.8%

Carbs: 31.7%