Belgian Mayonnaise To Serve With Frites Recipes

FLEMISH FRITES - BELGIAN FRIES WITH ANDALOUSE SAUCE

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.

BELGIAN MAYONNAISE TO SERVE WITH FRITES

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.

BELGIUM FRITES(FRENCH FRIES)

Steps:

• Cut the potatoes lengthwise into thin strips, about 1/3-inch in width. Soak the potatoes in ice-cold water for 1 hour, drain, and pat completely dry.
• Heat the oil in a deep skillet(or deep fryer) to 325F and fry the potatoes, in batches, for 5 minutes, until they turn golden brown.
• Drain the frites on fresh paper towels and salt them.
• Makes 2 large or 3 medium servings.