Southern Mustard Greens
Mustard Greens are related to kale, cabbage, and collard greens, they are the peppery leafy greens of the mustard plant and are used frequently in Soul food, Chinese, Japanese, and Indian cooking.
Author: Arrisje
Grilled Ribeye
It’s not hard to grill ribeye steaks, just marinate them and don’t grill them too long. Ingredients Ribeye (these are not thick, about ½”) Olive oil Steak Seasoning Sweet Soya Sauce Instructions About 1 hour before grilling, remove the steaks from the …
Homemade Dutch Mayonnaise/Fritessaus
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 salt
- optional green chives
For the fritessaus
- water
- sugar
- cornstarch
Instructions
- 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.
- Slowly pull the stick blender up, and voila you made yourself some home made mayo. Optional is to add ea. chives, garlic etc.
- 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.
- 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
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.
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Ingredients
- 2 egg yolks
- 1 cup of sunflower oil
- 1 tsp lemon juice
- 1 tsp dijon mustard
- pinch of salt
- optional green chives
For the fritessaus
- water
- sugar
- cornstarch
Instructions
- 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.
- Slowly pull the stick blender up, and voila you made yourself some home made mayo. Optional is to add ea. chives, garlic etc.
- 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.
- 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.
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!
Cauliflower with Bechamel Sauce
I didn’t realize that this is a typical Dutch Dish. Cauliflower with Bechamel Sauce.
