Dutch | Dutch Frites

Posted on July 10, 2015

We had these four times in Amsterdam. Bad. I know. But they were so good. After being home for a few weeks, we were craving them again. The Dutch eat fries with mayonnaise, as we all learned in Pulp Fiction. What they didn't tell you in the movie is that the mayonnaise doesn't taste like our mayonnaise. It's a flavored aioli. We first tried these fries on a food tour at Vlaams Friethuis. They've been in business since 1957 and serve crispy fries with your choice of 25 sauces. The most popular is the "oorlog" which means "at war." It's Dutch mayonnaise, satay sauce and onions. We recreated it here.

Yield: 4 or more (but we ate them all between 2 people)

Ingredients

Fries

2 pounds russet potatoes (about 4)

oil for frying

salt

 

Hollandse Mayonnaise (Dutch Mayonnaise)

2 egg yolks

2 teaspoons of mustard (we used French's yellow mustard)

3 tablespoons of vinegar (we used white vinegar)

10 ounces of sunflower oil (we used olive oil)

a pinch of sugar

Worcestershire sauce

 

Pindasaus (Dutch Peanut/Satay Sauce)

200 grams (7 ounces) of Calvé Peanut Butter (or any natural, unsweetened peanut butter)

3 tablespoons of ketjap manis (sweet soy sauce)

1 clove of garlic, crushed

1 tablespoon of lemon juice

1 tablespoon of brown sugar

1 teaspoon of ground ginger

1-2 teaspoons sambal oelek

 

Onions

1 sweet onion, small dice

 

Method

To make the fries: Cut potatoes into fries. We used a Cuisinart with a French fry blade. As you are cutting them, put cut fries into cold water with lemon juice. When you are ready to cook, get oil ready, dry fries on paper towels and fry in batches until cooked but not brown (325°). Drain on paper towels. Fry a second time until crispy (375°). Salt as they come out.

To make the Mayonnaise: Separate the yolks from the egg and mix with the mustard, salt and pepper until a smooth paste forms. Add a few drops of the oil and vinegar and continue to stir until this is completely mixed in. Repeat until all the oil and vinegar has been added. Finally, add a few drops of Worcestershire sauce and a pinch of sugar to taste. Salt to taste. Note: If mayonnaise isn't thick enough or doesn't come together well, put in a blender, it will thicken right up.

To make Satay Sauce: First heat a little oil in a non-stick pan and briefly fry the crushed garlic. Next add in the lemon juice, ketjap manis, ginger, brown sugar and sambal, and bring to a boil. Now stir in the peanut butter and mix into a creamy sauce. Allow the sauce to gently simmer on a low heat before serving immediately.

Serve fries topped with both sauces and onions.

Frites Oorlog in Amsterdam.

 

(Ref. "Hollandse Mayonnaise" and "Pindasaus" recipes from Dutch Community.)