Belgian Mayonnaise To Serve With Frites Recipes

FLEMISH FRITES - BELGIAN FRIES WITH ANDALOUSE SAUCE

Flemish Frites - Belgian Fries with Andalouse Sauce image

Belgian fries are cooked twice for a soft middle and crisp outside and served with a mayo sauce called 'Andalouse' that can be best described as vaguely similar to Thousand Island dressing. The sauce makes a great chip dip or vegetable dip as well. We go through so much of it, I double it! My husband's family is Belgian, Flemish to be exact. I am told Flemish is equated with quality. This is a snack that is worth the time and effort! Since this is all about quality, be sure to use firm, fresh potatoes. Bring the sauce to room temperature before serving.

Provided by 6kids3cats

Categories Side Dish Potato Side Dish Recipes

Time 9h10m

Yield 6

Number Of Ingredients 10

Ingredients

1 cup mayonnaise
2 tablespoons tomato paste
2 tablespoons minced red onion
1 tablespoon minced green bell pepper
1 tablespoon minced red bell pepper
1 tablespoon fresh lemon juice
¼ teaspoon salt
3 pounds russet potatoes, peeled and cut into 1/4-inch strips
4 cups olive oil for frying, or as needed
salt to taste

Steps:

Stir mayonnaise, tomato paste, red onion, green bell pepper, red bell pepper, lemon juice, and salt together in a bowl. Cover the Andalouse sauce with plastic wrap and refrigerate 8 hours to overnight.
Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C).
Submerge potato strips in a bowl of ice water; rinse potatoes in several changes of cold water until water in the bowl is clear. Drain potatoes and pat dry.
Working in batches, fry potatoes in the hot oil until just cooked through but still white, about 5 minutes. Transfer fries to a paper-towel lined plate to drain. Bring oil back to temperature between batches. Cool potatoes to room temperature, about 30 minutes.
Increase oil temperature to 375 degrees F (190 degrees C). Working in batches, fry the potatoes again until deep golden, 5 to 10 minutes more. Transfer fries to a paper-towel lined plate to drain. Season fries with salt and serve with Andalouse sauce.

Nutrition Facts : Calories 579.3 calories, Carbohydrate 43.9 g, Cholesterol 13.9 mg, Fat 44 g, Fiber 3.3 g, Protein 5.5 g, SaturatedFat 6.3 g, Sodium 322.1 mg, Sugar 2.8 g

THE ONE AND ONLY TRULY BELGIAN FRIES

The One and Only Truly Belgian Fries image

There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be done hours later just before serving, turns them golden brown and deliciously crisp.

Provided by Ruth Van Waerebeek

Categories Potato Side Fry Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4 to 6

Number Of Ingredients 3

Ingredients

3 to 4 cups vegetable oil for frying
2 pounds Idaho or russet baking potatoes or Yukon Gold potatoes, peeled, rinsed and dried
salt to taste

Steps:

Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 325°F.
Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep th oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them.
Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.

BELGIAN MAYONNAISE TO SERVE WITH FRITES

Belgian Mayonnaise to Serve With Frites image

This is taken from De Vlaamse Pot by Marie Cattoor. In Belgium everyone eats French Fries (which are actuallly Belgian) with homemade mayonnaise so here is a recipe so you can make your own.

Provided by Dan-Amer 1

Categories Belgian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 egg yolks
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
salt & pepper
1 tablespoon cold water
400 ml salad oil

Steps:

In a medium sized bowl place the egg yolks and the mustard, together with a Tablespoon of cold water. Beat this with a hand mixer until it is well blended. While continuing to beat the mixture bit by bit add the salad oil. If the mayonnaise becomes too thick, add a little more water. Still beating the mixture add the lemon juice and then taste to see if seasoned properly. If not add more salt & pepper to taste. Store the mayonnaise in the refrigerator in a covered bowl.

Nutrition Facts : Calories 792.7, Fat 88.5, SaturatedFat 12.7, Cholesterol 94.4, Sodium 47.5, Carbohydrate 1.2, Fiber 0.1, Sugar 0.3, Protein 1.4

MICHAEL FORMICHELLA'S BASIC MAYONNAISE

Michael Formichella's Basic Mayonnaise image

This mayonnaise is a perfect condiment for crispy Belgian frites. This recipe was shared with us by chef Michael Formichella.

Provided by Martha Stewart

Categories Egg Recipes

Yield Makes 3 cups

Number Of Ingredients 7

Ingredients

3 large egg yolks
2 tablespoons champagne vinegar
2 tablespoons Dijon mustard
Juice of 1 lemon
2 dashes Tabasco
Fine sea salt
2 to 2 1/2 cups vegetable oil

Steps:

In a blender, combine egg yolks, vinegar, mustard, lemon juice, Tabasco, and a pinch of salt. Blend until thoroughly combined. With blender running, add 2 cups vegetable oil in a slow, steady stream. Add enough of the remaining oil to achieve a thick, creamy consistency.

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