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Frites Sauce Make delicious steak frites with 3 different sauces VideoBest Fry Sauce Recipe! Remia Classic Frite Sauce Fritessaus (French Fry Sauce) and Curry Gewurtz (Curry Ketchup), 1 Bottle of Each with Spice of Life Bamboo Spreader out of 5 stars 46 $ The sauces I tried are the War Sauce, the good ol'fashioned regular Frites sauce, Frites sauce being a fancy way of saying mayo, the teriyaki pomegranate sauce and the sweet chili sauce. Of these, the War Sauce is by far the best. 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. When we lived in Geneva, there was a famous restaurant that only served one thing: entrecote. Also known as steak-frites, it's thin-sliced hanger steak cooked to order, covered in the most addictive herb butter sauce I've ever had. Fritessaus or frietsaus ("fries sauce") is a Dutch accompaniment to French fries, served popularly nationwide. It is similar to mayonnaise, but with at most 25% fat, is leaner and usually sweeter than mayonnaise.
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Sugar 0. A creamy tart sauce is the perfect compliment to steak. Cook Time 5 mins. Instructions In the same pan that you browned the steak, deglaze with wine over medium heat, scraping up any brown bits in the pan.
When the wine has reduced a bit, stir in the mustard and cream. Bring to a gentle simmer, stirring occasionally, until thickened to your liking.
Season with salt and freshly ground pepper and stir in chopped chives if desired. Fat Saturated Fat Carbohydrates 3.
A creamy garlic pan seared mushroom sauce for steak. Cook Time 9 mins. Total Time 10 mins. Instructions In the same pan that you browned the steak, melt the butter over medium heat.
Add the mushrooms and cook, without disturbing, until golden and brown. Flip and continue to cook. Stir in the garlic and cook just until soft.
Deglaze with the wine, scraping up any brown bits in the pan. When the wine has reduced a bit, stir in the cream and simmer, stirring occasionally, until thickened to your liking.
Turn off the heat and stir in the parmesan. Taste and season with salt and freshly ground pepper. Carbohydrates 6. Fiber 1. Sugar 2. Protein 8.
Coconut and curry belong together, especially over steak. Instructions In the same pan that you browned the steak, heat up a touch of oil over medium heat.
Stir in the curry, garlic powder, and sugar, frying lightly. Add the coconut milk and fish sauce and bring to a gently simmer to thicken slightly.
Taste and adjust seasonings. Cholesterol 0. Carbohydrates 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. 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 degrees F degrees C. Working in batches, fry the potatoes again until deep golden, 5 to 10 minutes more. Season fries with salt and serve with Andalouse sauce.
Prepare the sauce the night before. It takes time for the flavors to meld. Allow the sauce to come to room temperature for serving. Fries can be cut and rinsed hours ahead of time and left in a bowl of cold water for use later in the day.
Once fries have received their first fry they can sit for an hour at room temperature. This works well when trying to time dinner preparations!
If your fryer doesn't have a temperature selector be sure to use a thermometer. Small batches are key, this allows the oil to keep a more even temperature.
You can prepare the fries in a frying pan, just be sure to turn the potatoes and test the temperature. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
All Rights Reserved. Rating: 5 stars 1 — Couldn't eat it 2 — Didn't like it 3 — It was OK 4 — Liked it 5 — Loved it Down Triangle 8 Ratings 5 star values: 8 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0.
Accompaniments to french fries Brand name condiments Chutneys Fish pastes Fish sauces Indian condiments Indonesian condiments Japanese condiments Mustard brands Hot sauces Pakistani condiments Philippine condiments Pickled foods.
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Download as PDF Printable version. Hot, crisp Belgian-style frites are like an elevated ideal of American french fries: airy, greaseless, and attended by a diverse array of dipping sauces.
From a traditional garlicky aioli to a Korean tofu-chile sauce, there's a frite sauce for every palate. Menu Sign Up.
Search Search. Classic Aioli There's no dipping sauce more iconic for your Belgian frites than a simple, perfect aioli: garlicky, rich, and smooth.1/4/ · I much prefer a sauce like aioli. In Paris, I’ll often ask for la mayonnaise with my steak frites, pronounced mah-yohn-nehz. At home, I’ll make a fancier version of mayonnaise called aioli. Aioli is a Provencal garlic sauce 5/5(2). Nutrition Info. Throw in an extra clove of garlic if you want an extra kick. Namespaces Article Talk.