Homemade Dutch Mayonnaise/Fritessaus

Apr 15, 2018 by

 
 
In Holland we like to add fritessaus to our french fries. Fritessaus is a sort of mayonnaise. It is similar to mayonnaise, but with at most 25% fat, it is leaner and usually sweeter than mayonnaise. Mayonnaise in the Netherlands is required by the Warenwet (Wares law) of 1998 to contain at least 70% fat and at least 5% egg yolk before it may be called mayonnaise. My favorite fritessaus is from Gouda’s Glory. Since I can not buy it here this is my attempt of Dutch Mayo/fritessaus.
Cuisine: Dutch
 
Ingredients
  • 2 egg yolks
  • 1 cup of sunflower oil
  • 1tsp lemon juice
  • 1 tsp dijon mustard
  • pinch of mustard
  • optional green chives
For the fritessaus
  • water
  • sugar
  • cornstarch
 
Instructions
  1. I’m using my stick blender to make the mayo, you can use the food processor if you like. Add the sunflower oil, lemon juice, mustard and salt to the egg yolk.
  2. Slowly pull the stick blender up, and voila you made yourself some home made mayo. Optional is to add ea. chives, garlic etc.
  3. If you want a lighter sauce like fritessaus, you can slowly stir in water. It may then de-mix when left standing, that’s why factories add more emulsifiers or even thickening agents like starch (zetmeel). and add sugar to your taste.
  4. Homemade mayonnaise should be stored in the refrigerator and should be consumed within just a few days. Since it does contain raw eggs it is not advised for the very old or very young, pregnant or otherwise immunologic-ally challenged.  You can also use pasteurized eggs to reduce risk of salmonella poisoning.

Homemade Dutch Mayonnaise/Fritessaus
 
Prep time
Total time
 
In Holland we like to add fritessaus to our french fries. Fritessaus is a sort of mayonnaise. It is similar to mayonnaise, but with at most 25% fat, it is leaner and usually sweeter than mayonnaise. Mayonnaise in the Netherlands is required by the Warenwet (Wares law) of 1998 to contain at least 70% fat and at least 5% egg yolk before it may be called mayonnaise. My favorite fritessaus is from Gouda's Glory. Since I can not buy it here this is my attempt of Dutch Mayo/fritessaus.
Cuisine: Dutch
Ingredients
  • 2 egg yolks
  • 1 cup of sunflower oil
  • 1tsp lemon juice
  • 1 tsp dijon mustard
  • pinch of mustard
  • optional green chives
For the fritessaus
  • water
  • sugar
  • cornstarch
Instructions
  1. I'm using my stick blender to make the mayo, you can use the food processor if you like. Add the sunflower oil, lemon juice, mustard and salt to the egg yolk.
  2. Slowly pull the stick blender up, and voila you made yourself some home made mayo. Optional is to add ea. chives, garlic etc.
  3. If you want a lighter sauce like fritessaus, you can slowly stir in water. It may then demix when left standing, that's why factories add more emulsifiers or even thickening agents like starch (zetmeel). and add sugar to your taste.
  4. Homemade mayonnaise should be stored in the refrigerator and should be consumed within just a few days. Since it does contain raw eggs it is not advised for the very old or very young, pregnant or otherwise immunologic-ally challenged. You can also use pasteurized eggs to reduce risk of salmonella poisoning.

 

read more

Related Posts

Share This

Ranch Dressing

May 23, 2012 by

The creators of Ranch dressing are Gayle and Steve Henson from a dude ranch outside Santa Barbara, California. That name of that ranch was Hidden Valley Ranch. The Henson’s opened this ranch in 1954 and visitors came to enjoy horseback riding and taking in the scenery. However, the more memorable experience of these trips was generally the taste of the homemade salad dressing served at the ranch. On the menu at the dude ranch was a special salad dressing made up of buttermilk, mayonnaise and a dry mix of herbs and spices. This dressing became termed Ranch and soon was the only salad dressing served. Ranch dressing has been the nation’s best-selling salad topper since 1992.

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1/8 tsp black pepper
  • 1/8 tsp dill weed
  • 1/2 tsp crushed garlic
  • 2 tbsp parsley
  • 2 tbsp chives
  • 1/2 tsp sugar

Instructions

  1. Put the mayo, sour cream and buttermilk in a bowl and mix well. Add the black pepper, garlic, and dill weed to the mix. Then add the chopped parsley and chives. You can put this in the blender to make it more smoother if you like.

Ranch Dressing
 
Prep time
Cook time
Total time
 
The creators of Ranch dressing are Gayle and Steve Henson from a dude ranch outside Santa Barbara, California. That name of that ranch was Hidden Valley Ranch. The Henson's opened this ranch in 1954 and visitors came to enjoy horseback riding and taking in the scenery. However, the more memorable experience of these trips was generally the taste of the homemade salad dressing served at the ranch. On the menu at the dude ranch was a special salad dressing made up of buttermilk, mayonnaise and a dry mix of herbs and spices. This dressing became termed Ranch and soon was the only salad dressing served. Ranch dressing has been the nation's best-selling salad topper since 1992.
Author:
Recipe type: Sauce
Cuisine: American
Ingredients
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ¼ cup buttermilk
  • ⅛ tsp black pepper
  • ⅛ tsp dill weed
  • ½ tsp crushed garlic
  • 2 tbsp parsley
  • 2 tbsp chives
  • ½ tsp sugar
Instructions
  1. Put the mayo, sour cream and buttermilk in a bowl and mix well. Add the black pepper, garlic, and dill weed to the mix. Then add the chopped parsley and chives. You can put this in the blender to make it more smoother if you like.

 

*Arrisje’s Recipe Card. Click on the pic below and save to your hard drive. Print as a 4×6 picture*

Recipe Card Ranch Dressing

read more

Related Posts

Share This

Creme Fraiche

May 22, 2012 by

Creme fraiche (French for “fresh cream”) is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe and the rest of the world. Can be made by adding a small amount of buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.

Ingredients

2 cups of heavy cream
1 cup of buttermilk
2 tbsp. lemon juice

Instructions

Mix the ingredients together and cover let stand at room temp 24 hours, then refrigerate.


Creme Fraiche
 
Prep time
Total time
 
Creme fraiche (French for "fresh cream") is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. Originally a French product, today it is available throughout Europe and the rest of the world. Can be made by adding a small amount of buttermilk or sour cream to normal heavy cream, and allowing to stand for several hours at room temperature until the bacterial cultures act on the cream.
Author:
Recipe type: Sauce
Cuisine: European
Ingredients
  • 2 cups of heavy cream
  • 1 cup of buttermilk
  • 2 tbsp. lemon juice
Instructions
  1. Mix the ingredients together and cover let stand at room temp 24 hours, then refrigerate.

 

*Arrisje’s Recipe Card. Click on the pic below then save to your hard drive and print as a 4×6 picture*

Recipe Card Creme Fraiche

read more

Related Posts

Share This