Remia Dutch Fries Sauce - 500ml
About this deal
Afslanktips en vetverbranding". www.onlinefitshop.nl (in Dutch) . Retrieved 29 April 2010. [ dead link] This easy to make fry sauce is perfect for dipping and adding to any burger, sandwich or wrap. If you love sauces on your recipes try this Easy Homemade BBQ Sauce as another way
Mayonnaise: This is the base of the sauce recipe. You can even use a variation of mayonnaise if you prefer. Most recipes use lime juice. Chives and capers are common additions. [ citation needed] See also [ edit ]Fritessaus or frietsaus ("fries sauce") is a Dutch accompaniment to French fries, served popularly nationwide.  It is similar to mayonnaise, but with at most 25% fat, is leaner and usually sweeter than mayonnaise.  Mayonnaise in the Netherlands is required by the Warenwet (Commodities Act) of 1998 to contain at least 70% fat and at least 5% egg yolk before it may be called mayonnaise.  Preparation [ edit ]
You guys are going to love this homemade fry sauce dip! It is one of the best and so delicious! It is simple to make with minimal ingredients. Simply mix together the ingredients in one bowl and serve with your favorite types of french fries. This fry sauce is also delicious on hamburgers and wraps of your choice. This sauce recipe has several options and endless amounts of options to dip into it.
What is Fry Sauce?
It is always good to store fry sauce in an airtight container and stored in the refrigerator. It is best to use it within 3 to 5 days from making it. You can make it ahead of time but again, make sure the fry sauce is used within 3 to 5 days. When ready to serve, simply stir it together and enjoy cold! I do not recommend freezing this sauce. It would separate when thawed and have water condensation.
Again, I can’t stress enough how simple this recipe easy. This is a tried and true favorite that tastes so good all the time. Meanwhile, to make the blood orange vinaigrette, place the egg yolk, mustard, vinegar and freshly squeezed lemon juice in a small bowl. Whisk together, then add the olive oil and season with salt. Set aside for later. To cook the steaks, brush one side of the steaks with a little oil. Place a griddle pan on a high heat, and once hot, place the oiled side of the steak onto the pan. Season the other side generously with salt and griddle for 3 minutes. Flip the steaks over, add a light sprinkling of salt and continue grilling for a further 2 minutes. Remove from the pan and allow to rest somewhere warm for 4 minutesTo make the Parisian sauce, place the shallots in a pan with the garlic and 70g/2½oz of the butter. Gently melt on a medium heat to combine then add the rest of the butter until melted. Add the herbs (with stalks) and anchovies to the butter, stir together and remove from the heat. Remove the steak from the fridge and set aside to bring to room temperature. It is essential that the steak is at room temperature before cooking.