Tag: mayonnaise

Homemade Dutch Mayonnaise/Fritessaus

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 a

Ranch Dressing

Ranch Dressing

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

Creme Fraiche

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