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!
Absolutely nothing in common with the original. Color, viscosity, etc. all off! What a waste of time!
glad to finally find this
How long do I need to use the stick blender before it actually thickens ? Mine didn’t thicken at all! Can u use a hand mixer?
It shouldn’t take you but a few minutes with the stick blender. Did you take the right measurements?
I measured exactly and even tried twice to make it and both times it was runny. I am making a third attempt today as I’m very determined to get this right ?
I tried your recipe again and this time it worked perfectly!! Third time is the charm as the saying goes! 🙂 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! Excellent recipe and very delicious!!
Thank you for not giving up and your review.
Also, how much sugar and water do you use?
I added 1/2 cup water, 3 tbsp sugar and 1 tsp cornstarch.
How much cornstarch do you use?
Thanks so much!!!!
I really love the Dutch (fast) kitchen with Beerehapje, Saté, Frikandeln, Vleeskroketten, Bamischijven en naturlijk ook Patat met Patatsaus!
I will try to do this at home a.s.a.p.!!!!
Hartelijk bedank ervor en groetjes uit San Bernardino!!!
Ahh nou dat is een keer leuk met een foto. Eet smakelijk ?
You mean a ‘pinch of salt’ I assume, not a ‘pinch of mustard’?
You are absolutely right. Thanks for pointing that out.
Is it possible to make this kind of mayonnaise with no eggs, my son in law is allergic to eggs.
Sorry I have never tried to make mayo without egg.
Yes, it is possible to make mayonnaise without egg.
Eggs are essential to mayonnaise. If you have an allergy, you can’t eat real mayonnaise.
1/4 cup of condensed milk replaces 1 egg, (just don’t add sugar) Old Fashioned Mayonnaise
Ingredients
Method
Yes, you can! Although, technically it is not a mayonnaise 🙂 You can simply use nilk, add mustard, lemon juice and/or vinegar, salt, little bit of paprika (mainly for colour).Start mixing, adding oil bit by bit (I use stick mixer, but any will do). Start at bottom, and when it begins thickening, move it towards the top. And that’s it! Since it’s made of milk, it’s very mild tasting, so you can add spices you like, onion, garlic, pasley, rosemary, even anchovies. I like mine with chives 🙂