# Frites w/mayonnaise? **URL:** \ **Category:** Cafe Society\ **Created:** [October 13, 2007, 10:34pm UTC](https://boards.straightdope.com/t/frites-w-mayonnaise/422620 "2007-10-13T22:34:50Z")\ **Posts on this page:** 8\ **Page:** 3
**Author:** ![Scoundrel\_Swanswater](https://avatars.discourse-cdn.com/v4/letter/s/dfb087/32.png) [@Scoundrel\_Swanswater](https://boards.straightdope.com/u/Scoundrel_Swanswater)\ **Post date:** [October 15, 2007, 11:01am UTC](https://boards.straightdope.com/t/frites-w-mayonnaise/422620/41 "2007-10-15T11:01:42Z")
BTW : there is a big difference between the mayo (or frietsaus) in the Netherlands and in Belgium. The Belgian mayo is a lot more sour, while the Dutch is pretty sweet. ---
**Author:** ![Labtrash](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/labtrash/32/528_2.png) [@Labtrash](https://boards.straightdope.com/u/Labtrash)\ **Post date:** [October 15, 2007, 4:30pm UTC](https://boards.straightdope.com/t/frites-w-mayonnaise/422620/42 "2007-10-15T16:30:49Z")
Count me in the group that use tartar sauce(very sparingly) with fries. ---
**Author:** ![gigi](https://avatars.discourse-cdn.com/v4/letter/g/a587f6/32.png) [@gigi](https://boards.straightdope.com/u/gigi)\ **Post date:** [October 15, 2007, 5:58pm UTC](https://boards.straightdope.com/t/frites-w-mayonnaise/422620/43 "2007-10-15T17:58:35Z")
Yum, mayo on fries. That’s my choice, never ketchup. One of the chi-chier restaurants gives garlic aioli with their fries and that’s amazing too. I must try fries with gravy in Baltimore someday! ---
**Author:** ![Slypork](https://avatars.discourse-cdn.com/v4/letter/s/9fc29f/32.png) [@Slypork](https://boards.straightdope.com/u/Slypork)\ **Post date:** [October 15, 2007, 8:23pm UTC](https://boards.straightdope.com/t/frites-w-mayonnaise/422620/44 "2007-10-15T20:23:05Z")
OK, I’m sitting here drooling over my memories of eating frites/fries/chips when I was stationed in Europe. I loved the mayo and noticed the regional differences between Dutch, German and Belgian versions. When my son was over there last summer, he learned to love it. Is there anyplace in the states, preferably in the Chicago area, where I could get it? Or, barring that, does anyone have a recipe? ---
**Author:** ![mangeorge](https://avatars.discourse-cdn.com/v4/letter/m/d78d45/32.png) [@mangeorge](https://boards.straightdope.com/u/mangeorge)\ **Post date:** [October 15, 2007, 9:53pm UTC](https://boards.straightdope.com/t/frites-w-mayonnaise/422620/45 "2007-10-15T21:53:08Z")
[QUOTE=erie774] OK, I’m sitting here drooling over my memories of eating frites/fries/chips when I was stationed in Europe. I loved the mayo and noticed the regional differences between Dutch, German and Belgian versions. When my son was over there last summer, he learned to love it. Is there anyplace in the states, preferably in the Chicago area, where I could get it? Or, barring that, does anyone have a recipe? [/QUOTE] **capybara’s** link, in post #21, looks good for recipes for mayo and fries. I can vouch for the fries method. I’ve made the mayo, but in a blender. Yummm. ---
**Author:** ![Angua](https://avatars.discourse-cdn.com/v4/letter/a/8baadc/32.png) [@Angua](https://boards.straightdope.com/u/Angua)\ **Post date:** [October 15, 2007, 11:38pm UTC](https://boards.straightdope.com/t/frites-w-mayonnaise/422620/46 "2007-10-15T23:38:18Z")
[QUOTE=jjimm] Attempting to address the OP directly - yes, you can indeed buy jars, and often tubes (like toothpaste tubes) of mayo in continental places. The flavour and texture are somewhat different to the gleaming, bleached white of Hellmans - a little runnier, and more yellow, I’m guessing to emphasize the mustard content and the proximity of the processed stuff to the fresh stuff that people are presumably more familiar with. I can’t remember seeing Hellmans and the like in supermarkets, but then I’ve only been to France, the Netherlands and Germany recently. I will be in Belgium at the end of this month, so will visit a supermarket and report back. [/QUOTE] Iin my local supermarket, there are jars of fresh mayo in the refridgerated section. More yellow in hue, and with more bite than say Hellmans (the extra mustard), but pre-prepared mayo certainly exists over here. And in canteens/fast food places etc, you do get the Hellmans-esque white mayo. ---
**Author:** ![mangeorge](https://avatars.discourse-cdn.com/v4/letter/m/d78d45/32.png) [@mangeorge](https://boards.straightdope.com/u/mangeorge)\ **Post date:** [October 15, 2007, 11:56pm UTC](https://boards.straightdope.com/t/frites-w-mayonnaise/422620/47 "2007-10-15T23:56:14Z")
“people in Frnace” :smack: Anyway, on to more important things: As far as I’ve been able to determine, one should be very cautious about using raw eggs, as in making fresh mayonnaise. I don’t know of any sure-fire precautions one could take. Anybody? Peace, mangeorge ---
**Author:** ![Siam\_Sam](https://avatars.discourse-cdn.com/v4/letter/s/d78d45/32.png) [@Siam\_Sam](https://boards.straightdope.com/u/Siam_Sam)\ **Post date:** [October 16, 2007, 3:39am UTC](https://boards.straightdope.com/t/frites-w-mayonnaise/422620/48 "2007-10-16T03:39:28Z")
[QUOTE=mangeorge] “people in Frnace” :smack: [/QUOTE] People in furnaces? [Previous page](https://boards.straightdope.com/t/frites-w-mayonnaise/422620.md?page=2)