Frites sauce != mayonnaise?
Eric The Read
Netherlands. Wonderful country-- I wish I could get hot stroopwafels
in the US-- but I digress. I distinctly remember the Dutch and the
Belgians both using "frites sauce" for their french fries
(a.k.a. "chips"). In other parts of Europe, I recall mayonnaise being
substituted.
My question is: are mayonnaise and frites sauce indeed different things?
Or is my memory playing tricks on me? ISTR frites sauce being somewhat
sweeter, but again, it was a long time ago. If anybody has a recipe for
frites sauce, I would be, if not eternally in your debt, at least
grateful for a minimum of five minutes-- more if it's really tasty. :^)
-=Eric
Pilgrim
<emsc...@mail.uccs.edu> wrote:
> My question is: are mayonnaise and frites sauce indeed different things?
"Frites sauce" is mayonnaise, albeit "mayonnaise" as in homemade, a la
Julia Childs, not as in Best Foods or Hellman's, or, God forbid, Kraft or
Safeway Select (although Safeway Select isn't all that bad!). What you
remember may well have been a little sweeter...or tarter...or
herbier........
Margarita
>
> When I were a wee lad, I (mis-)spent a couple of years in The
> Netherlands. Wonderful country-- I wish I could get hot stroopwafels
> in the US-- but I digress. I distinctly remember the Dutch and the
> Belgians both using "frites sauce" for their french fries
> (a.k.a. "chips"). In other parts of Europe, I recall mayonnaise being
> substituted.
>
> sweeter, but again, it was a long time ago. If anybody has a recipe for
> frites sauce, I would be, if not eternally in your debt, at least
> grateful for a minimum of five minutes-- more if it's really tasty. :^)
>
> -=Eric
Here it is...
BELGIAN FRENCH FRIES AND MAYONAISE
*********************************
Mayonaisse pur Frites (Gordon Lowry , Sun 15:08)
A couple of weeks ago discussion took place on alt cooking chat
concerning the type of mayo used in Belgium for dipping your french
fries in.
I took the opportunity to phone my sister in law, who is a Belgian,
living in Tongeren, and asked her for a recipie. Here it is:-
Mayonaisse pur Frites
Take one egg yolk and to it beat in with a fork small amounts of
vegetable oil, as you would when making ordinary mayo, about a teaspoon
of oil each time, beat well between additions of oil, when it starts to
thicken add a teaspoon of Dijon mustard and beat that in. Season to
taste with salt and white pepper. Keep adding the oil a teaspoon at a
time until you get to the consistancy that pleases you. (it is amazing
just how much oil you can put in) At the very last whip in a teaspoon
of Alcohol Vinegar, I couldn't find this in my local supermarket so I
used White Wine Vinegar, it was very good mayo, much better than bought
stuff.
--
Gordon Lowry
--
Margarita
To reply: Delete the words REMOVETHIS
Bob Y.
>When I were a wee lad, I (mis-)spent a couple of years in The
>Netherlands. Wonderful country-- I wish I could get hot stroopwafels
>in the US-- but I digress. I distinctly remember the Dutch and the
>Belgians both using "frites sauce" for their french fries
>(a.k.a. "chips"). In other parts of Europe, I recall mayonnaise being
>substituted.
<snip>
>-=Eric
Can't help on the sauce, but what, pray tell, are stroopwafels?
Bob Y.
May the wind be ever at your back.
Curly Sue
The most calories that you can possibly condense into a cookie.
Sometime a while ago I bought a package, wrapped in cellophane. They
were small flat crispy waffle layers with a thin layer of
caramel-tasting filling. Very innocent-looking. But the nutrition
labeling showed a calorie content beyond belief for the size and
weight of the cookies.
Sue(tm)
Lead me not into temptation... I can find it myself!
sue at interport net
Gonz
>My question is: are mayonnaise and frites sauce indeed different things?
>Or is my memory playing tricks on me? ISTR frites sauce being somewhat
>sweeter, but again, it was a long time ago. If anybody has a recipe for
>frites sauce, I would be, if not eternally in your debt, at least
>grateful for a minimum of five minutes-- more if it's really tasty. :^)
My vacation this year consisted of 4 days in Amsterdam and 4 days
in London. The sauce you mention comes in two varietes, and
unfortunately, I don't know what the second one is.
The first is just plain mayo. I got my fritas to take away, and
they put the mayo in a small cup. But, they had the fritas sauce,
which was a tab bit darker than mayo. I honestly can't tell you what
was in it, but when I was really drunk on the Leidesplain, I didn't
care what was in the sauce. When I had the chips and sauce when it
was raining, and I had a 1/2 mile to my hotel, the sauce was
fantastic.
I wish I could tell you what was in that mayo sauce, but I can't.
Sorry.
Rob
------
"Gonz is a douche. I already killfiled him." Chris Baile
ALZELT
In article <363699a2...@news.primenet.com>, go...@drunkenbastards.org
(Gonz) writes:
having been sober when departing the Leidesplain, we walked about four blocks
towards the cafe opera. along the way, we stopped at a shop selling frites.
they had several versions of frites sauce. basically, all were mayo base with
different flavorings. i had the one with garlic. there was also ginger
flavored, curry flavored, etc..
but the most memorable frites was in Brugges. for dinner i had a huge bowl of
moules, a very Belgian speciality. as always, they are accompanied by pomme
frites(actually twice fried for that special taste) and mayo. yum. a good
bottle of wine. for dessert, profiteroles, with the most sinfully delicious
Belgian chocolate sauce.
alan<------think Brugges deserves another visit.
A.Ferszt
Can I throw in the comment that properly made fries/chips/frites are
*normally* fried twice? I never like English chips from the chip shop
very much because they are usually only fried once, the frozen potatoes
used being raw. When I buy chips in the supermarket, I try to get the
ones produced in Belgium or the Netherlands. The potato variety tastes
better and they are already fried once, unlike the majority of the
English types.
'Frite saus' is a little sweeter than normal mayo and has other
seasonings in it, depending on what brand. I know that Remia is
available mail order from some company in the US specialising in Dutch
foods.
ja...@ziplink.net
mail-order company that sells Frite-Saus (as well as numerous other
yummies!) - http://www.allthingsdutch.com or 1-800-TRY-DUTCH.
Jenni
In article <xkfww5l...@valdemar.col.hp.com>, "Eric The Read"
<emsc...@mail.uccs.edu> wrote:
> When I were a wee lad, I (mis-)spent a couple of years in The
> Netherlands. Wonderful country-- I wish I could get hot stroopwafels
> in the US-- but I digress. I distinctly remember the Dutch and the
> Belgians both using "frites sauce" for their french fries
> (a.k.a. "chips"). In other parts of Europe, I recall mayonnaise being
> substituted.
>
> My question is: are mayonnaise and frites sauce indeed different things?
> Or is my memory playing tricks on me? ISTR frites sauce being somewhat
> sweeter, but again, it was a long time ago. If anybody has a recipe for
> frites sauce, I would be, if not eternally in your debt, at least
> grateful for a minimum of five minutes-- more if it's really tasty. :^)
>
> -=Eric
Frank Martin van der Meer
The main difference between frietsaus and mayonnaise is that by law frietsaus has
to contain at least 50% vegetable oil, whereas mayonnaise has to contain at least
80%.
I took the effort of looking it up in the Warenwet (Food & Drugs Act, or something
like that, though drugs are covered by another act): as far as I could find only
mayonnaise was a 'reserved description' containing at least 70% fat and 5% eggyolk.
But the above mentioned quantities are common. Thus there would be (if my search
was complete) no legal demands to the content of eggyolk in frietsaus.
We have got a third variety: slasaus (sla meaning either lettuce or salad). You
commonly find that containing even a lower quantity of (vegetable)fat.
(Frietsaus is also written like fritessaus).
Hope to have contributed to your discussion ...
And stroopwafels are very nice (and very sweet and very nutricious), especially
when they are still warm ....
Frank van der Meer
Amsterdam
A.Ferszt wrote:
> ALZELT wrote:
> >
> > In article <363699a2...@news.primenet.com>, go...@drunkenbastards.org
> > (Gonz) writes:
> >
> > >"Eric The Read" <emsc...@mail.uccs.edu> He/She wrote:
> > >
Eric The Read
> Hope to have contributed to your discussion ...
It certainly explained things quite nicely for me, thanks!
> And stroopwafels are very nice (and very sweet and very nutricious),
> especially when they are still warm ....
Yes... I lived near a farmer's market in Eindhoven, and I was often there
bright and early on a Saturday morning, waiting for the stroopwafel
vendors to get started making some. Every now and then I would nick one
when I thought they weren't looking, but thinking back on it, I probably
spent enough time and money with them, they were willing to overlook the
occasional stolen stroopwafel. :^)
-=Eric
Tim's Girl
marcella
On Tue, 27 Oct 1998, Margarita wrote:
> Eric The Read wrote:
> >
> > When I were a wee lad, I (mis-)spent a couple of years in The
> > Netherlands. Wonderful country-- I wish I could get hot stroopwafels
> > in the US-- but I digress. I distinctly remember the Dutch and the
> > Belgians both using "frites sauce" for their french fries
> > (a.k.a. "chips"). In other parts of Europe, I recall mayonnaise being
> > substituted.
> >
> > My question is: are mayonnaise and frites sauce indeed different things?
> > Or is my memory playing tricks on me? ISTR frites sauce being somewhat
> > sweeter, but again, it was a long time ago. If anybody has a recipe for
> > frites sauce, I would be, if not eternally in your debt, at least
> > grateful for a minimum of five minutes-- more if it's really tasty. :^)
> >
yvan...@gmail.com
jmcquown
> I come from a Dutch background and fritessaus has to be one of my favourites particularly on kroketten (croquettes) or bitterballenn it is Mayo but usually with seasoning very commonly mustard I believe :) :)
>
Use whatever condiment you prefer. No one really cares if it is
mayonnaise, mustard or ketchup. Eat what you like.
Jill