Belgian chip sauce 'Andalouse' invented by local woman, not from Spain

The popular Andalouse sauce, a beloved condiment for Belgian fries, has no Spanish roots despite its name. The sauce was actually invented in the 1960s by Lea De Boeck in Boortmeerbeek, a town in the Flemish Brabant region of Belgium. She established a factory that continues to produce the sauce for chip shops across the country.

Belgian restaurateurs confirm the sauce's Belgian origin. Carly from the Spanish restaurant Sol y Sombra in Vilvoorde noted that Spanish customers are often confused when asking for Andalouse sauce, as it is not a recognized dish in Spain. "A Spaniard has nothing to do with Andalouse sauce," she stated.

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A Spaniard has nothing to do with Andalouse sauce.

Research by VRT NWS, as part of its "Mysteries" series exploring Belgian folklore, uncovered the sauce's true origins. Lea De Boeck and her husband Hugo Vandenwyngaert started a wholesale business for chip shop supplies and a small-scale sauce production in Londerzeel during the 1960s. At the time, the variety of sauces available in chip shops was limited, primarily consisting of mayonnaise, mustard, and pickles.

Inspired by a recipe for a much thinner, gazpacho-like Andalusian sauce found in a cookbook, Lea sought to create a thicker, spicier sauce that would adhere well to fries. This adaptation led to the creation of the Andalouse sauce known today: a cold, slightly spicy, and herb-infused condiment. "My grandparents never expected the sauce to become such a success," said Jeroen Vandenwyngaert, Lea and Hugo's grandson.

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My grandparents never expected the sauce to become such a success.