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 a
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.
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.
2 cups of heavy cream
1 cup of buttermilk
2 tbsp. lemon juice
Mix the ingredients together and cover let stand at room temp 24 hours, then refrigerate.
*Arrisje’s Recipe Card. Right Click on the pic below then save to your hard drive and print as a 4×6 picture*
- 2 cups of heavy cream
- 1 cup of buttermilk
- 2 tbsp. lemon juice
- Mix the ingredients together and cover let stand at room temp 24 hours, then refrigerate