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.
Count me in the group that use tartar sauce(very sparingly) with fries.
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!
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?
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.
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.
“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
People in furnaces?