Remia Dutch Fries Sauce - 500ml

Product Information

The Famous Fry Sauce is sweet, tangy sauce mixed together with a few simple ingredients already at your fingertips to make the ultimate dip. The same elements that make it a great paring for steak are what make it shine as a sauce for fries. It may then demix when left standing, that's why factories add more emulsifiers or even thickening agents like starch (zetmeel).

Meanwhile, to make the blood orange vinaigrette, place the egg yolk, mustard, vinegar and freshly squeezed lemon juice in a small bowl. It is similar to mayonnaise, but with at most 25% fat, it is leaner and usually sweeter than mayonnaise. Fry Sauce is sweet, tangy sauce mixed together with a few simple ingredients already at your fingertips to make the ultimate dip. Mix all the ingredients in a bowl: In a small bowl combine mayonnaise ketchup, Worcestershire sauce, pickle brine, paprika, and a pinch of cayenne. It’s also great as a dipping sauce for fries — its intense umami flavor makes it like a turbocharged version of ketchup.This classic sauce, which combines fresh herbs with a creamy base, is a bright counterpart to salty fries. This classic Asian sauce, with notes of soy, ginger, chile, and garlic, is great stirred into prepared mayonnaise as a sauce for frites. Strain in a colander, shake well to remove the water and ruffle the outside of the potatoes a little, this will help crisp them up. a good note for anyone else who has had problems with it thickening is to be sure to keep the stick beater right at the bottom of the blender jar until the mayonnaise starts to thicken and once it starts thickening at the bottom then raise the stick blender! Hot, crisp Belgian-style frites are like an elevated ideal of American french fries: airy, greaseless, and attended by a diverse array of dipping sauces.

Mayonnaise: It is best to enjoy the thick, rich texture of real mayonnaise but substitute it for miracle whip or a veganiese mayo for a preferred taste. It may then de-mix when left standing, that’s why factories add more emulsifiers or even thickening agents like starch (zetmeel). From a traditional garlicky aioli to a Korean tofu-chile sauce, there's a frite sauce for every palate.

You'll find that some recipes are presented exactly as they were given to me, while others have been modified to my taste. Although it is usually bought pre-made, fritesaus can be produced at home in a process similar to that which is used to make mayonnaise. It is similar to mayonnaise, but with at most 25% fat, is leaner and usually sweeter than mayonnaise. Water, rapeseed oil, glucose fructose syrup, vinegar, corn starch, MUSTARD (water, MUSTARD SEEDS, vinegar, spices), sugar, free-range EIGEEL, salt, modified corn starch, food acid: citric acid, thickener: guar gum, preservative: potassium sorbate, aroma, antioxidant: calcium disodium EDTA, color: beta-carotene. Some of the recipes are my own, while others have been shared with me by family and friends (which is where the blog's name comes from).