Remia Dutch Fries Sauce - 500ml

Product Information

John B. Roney (2009). Culture and Customs of the Netherlands. ABC-CLIO, LLC. p.133. ISBN 978-0-313-34808-2 . Retrieved 21 May 2012. Bake the fries until almost tender (a metal cake tester or skewer inserted in one should meet with a slight resistance), 30 to 35 minutes. Uncover and let the fries cool completely, about 20 minutes. Carefully pour off any liquid on the baking sheet. Again, I can’t stress enough how simple this recipe easy. This is a tried and true favorite that tastes so good all the time. Place the fries in a colander and rinse under cold water. Drain and transfer to a large bowl. Add 2 tablespoons of the vegetable oil and 1 teaspoon kosher salt and toss until evenly coated. Coat a rimmed baking sheet with cooking spray. Add the fries and spread into an even layer. Cover tightly with aluminium foil.

Add all the cooled fries to the oil and reduce the heat to medium-high. Fry, gently stirring occasionally, until golden-brown and crispy, 20 to 25 minutes. Transfer the fries to the prepared baking sheet with a spider or slotted spoon and lightly season with more kosher salt. Serve immediately with ketchup or mayonnaise. Mix and match ingredients to have endless amounts of sauces for your fries and burgers. Try it with a little more heat or add in some fun juices for a sweet and tangy fry sauce.

Blend the egg yolks together with the Dijon mustard in a blender. Reduce the speed and slowly pour in the herb butter mix to emulsify. Set aside for later. Strain in a colander, shake well to remove the water and ruffle the outside of the potatoes a little, this will help crisp them up. Place the potatoes in an air fryer and cook for 15 minutes, until crisp.

To make the Parisian sauce, place the shallots in a pan with the garlic and 70g/2½oz of the butter. Gently melt on a medium heat to combine then add the rest of the butter until melted. Add the herbs (with stalks) and anchovies to the butter, stir together and remove from the heat. Afslanktips en vetverbranding". www.onlinefitshop.nl (in Dutch) . Retrieved 29 April 2010. [ dead link] Meanwhile, to make the blood orange vinaigrette, place the egg yolk, mustard, vinegar and freshly squeezed lemon juice in a small bowl. Whisk together, then add the olive oil and season with salt. Set aside for later. Fritessaus or frietsaus ("fries sauce") is a Dutch accompaniment to French fries, served popularly nationwide. [1] It is similar to mayonnaise, but with at most 25% fat, is leaner and usually sweeter than mayonnaise. [2] Mayonnaise in the Netherlands is required by the Warenwet (Commodities Act) of 1998 to contain at least 70% fat and at least 5% egg yolk before it may be called mayonnaise. [3] Preparation [ edit ] The Famous Fry Sauce is sweet, tangy sauce mixed together with a few simple ingredients already at your fingertips to make the ultimate dip. Take your hamburgers and fries to the next level with this sauce dip recipe!

To cook the steaks, brush one side of the steaks with a little oil. Place a griddle pan on a high heat, and once hot, place the oiled side of the steak onto the pan. Season the other side generously with salt and griddle for 3 minutes. Flip the steaks over, add a light sprinkling of salt and continue grilling for a further 2 minutes. Remove from the pan and allow to rest somewhere warm for 4 minutes Lightly smash 4 garlic cloves with the side of a knife, just enough to break the skin. Place the garlic, 4 fresh rosemary sprigs, and the remaining 4 cups vegetable oil in a large saucepan or Dutch oven and heat over high heat until the oil is 350°F, 15 to 20 minutes. To test if oil is ready without a thermometer, drop a piece of potato into the oil. If vigorous bubbles form around the piece, the oil is ready. Meanwhile, line a rimmed baking sheet with paper towels. Heat: Make this as hot and spicy as you would like. Tabasco sauce, hot sauce or some red pepper flakes are great ways to bring on some extra heat.