Best 6 European Fry Sauce Recipes
In the realm of culinary artistry, sauces reign supreme, adding layers of flavor and texture that elevate even the simplest dishes to gourmet heights. Among this symphony of sauces, European fry sauce stands out as a true masterpiece, a harmonious blend of tangy, sweet, and savory notes that perfectly complements a myriad of fried delicacies. This versatile condiment, with its origins in the Netherlands, has captivated taste buds across Europe and beyond, becoming an indispensable accompaniment to french fries, onion rings, and an array of other fried delights. In this culinary exploration, we present a trio of European fry sauce recipes, each offering a unique interpretation of this beloved sauce. From the classic Dutch recipe, with its balance of mayonnaise, ketchup, and mustard, to the piquant Spanish version, infused with paprika and garlic, to the creamy, herbed Greek tzatziki sauce, these recipes cater to a diverse palate. Embark on this gastronomic journey and discover the perfect dipping companion for your next fried feast.
Here are our top 6 tried and tested recipes!
FRY SAUCE
This Fry Sauce, is a delicious alternative that will elevate your fry munching experience. It's a great alternative to traditional ketchup.
Provided by Christina Hitchcock
Categories Appetizers and Dips
Time 35m
Number Of Ingredients 8
Steps:
- Add all of the ingredients to a bowl and whisk until fully combined.
- Refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 78 kcal, Carbohydrate 4 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 207 mg, Sugar 3 g, ServingSize 1 serving
FRY SAUCE
It's the infamous Utah fry sauce! May substitute barbecue sauce for ketchup. Serve with French fries or onion rings.
Provided by Keith Horrocks
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 8
Number Of Ingredients 2
Steps:
- Mix ketchup and mayonnaise together in a small bowl until thoroughly blended.
Nutrition Facts : Calories 141.3 calories, Carbohydrate 3.1 g, Cholesterol 7 mg, Fat 14.6 g, Protein 0.3 g, SaturatedFat 2.2 g, Sodium 215.4 mg, Sugar 2.5 g
FRENCH FRY SAUCE
Absolutely THE best version of the recipe out there! The secret ingredient is vinegar, it smooths out the bumps and adds a little "zing". Whatever you do, do NOT substitute miracle whip for mayo, even if you hate mayo, because it will not taste the same. This is good on burgers, chicken nuggets, hash browns, french fries, pretty much anything you would put mayo & ketchup on.
Provided by eCCAbOO
Categories Low Protein
Time 2m
Yield 3/4 cup
Number Of Ingredients 3
Steps:
- Mix and you're done!
- I usually don't measure the ingredients. To make a big batch, I just add Mayo to the Ketchup bottle until it looks like the right color and tastes good, then add the vinegar until it is smooth and it tastes right. I always encourage people to play with your food!
Nutrition Facts : Calories 688.9, Fat 52.6, SaturatedFat 7.7, Cholesterol 40.7, Sodium 2005.2, Carbohydrate 57.6, Fiber 0.2, Sugar 28.2, Protein 2.8
FRY SAUCE
Want a change of pace from ketchup? Try fry sauce! You'll often find this spiced-up blend of ketchup and mayo in Utah and Idaho. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 5m
Yield 1-1/2 cups.
Number Of Ingredients 9
Steps:
- In a small bowl, whisk the first seven ingredients; if desired, add pickle relish. Serve with fries. Refrigerate leftovers in airtight container.
Nutrition Facts : Calories 133 calories, Fat 13g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 261mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
FRY SAUCE
Different recipes for fry sauce exist, all across the world, including in the United States and its territories. Utah has its own beloved version, as does Puerto Rico, where it is called mayokétchup. Though this fry sauce calls for a 1:1 ratio of mayonnaise to ketchup, those amounts can and should be adjusted according to your tastes. This garlicky all-purpose flavor enhancer is ideal for dipping French fries, tostones and other crunchy fried things.
Provided by Eric Kim
Categories sauces and gravies
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together the mayonnaise, ketchup, garlic powder and sugar until smooth. Season generously with salt and pepper.
- Use immediately or refrigerate in an airtight container for up to 1 week. This tastes great with tostones, French fries, slathered on a burger or even inside a grilled cheese.
THE ONE AND ONLY TRULY BELGIAN FRIES
There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be done hours later just before serving, turns them golden brown and deliciously crisp.
Provided by Ruth Van Waerebeek
Categories Potato Side Fry Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 3
Steps:
- Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 325°F.
- Cut the potatoes into sticks 1/2 inch wide and 2 1/2 to 3 inches long. Dry all the pieces thoroughly in a clean dish towel. This will keep th oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
- When the oil has reached the desired temperature, fry the potatoes for 4 to 5 minutes per batch. They should be lightly colored but not browned. If your fryer has a basket, simply lift it out the remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between batches. At this point the fries can rest for several hours at room temperature until you are almost ready to serve them.
- Heat the oil to 325°F. Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and piping hot.
Tips:
- Use high-quality mayonnaise. This will make a big difference in the overall flavor of the sauce.
- If you don't have any ketchup, you can use tomato paste instead. Just add a little bit of water to thin it out.
- To make a spicy fry sauce, add a pinch of cayenne pepper or chili powder.
- For a smoky flavor, add a dash of smoked paprika.
- If you want a sweeter sauce, add a little bit of honey or sugar.
- You can also add other ingredients to your fry sauce, such as chopped pickles, onions, or herbs.
- Be sure to taste your sauce as you go and adjust the seasonings to your liking.
Conclusion:
European fry sauce is a delicious and versatile condiment that can be used on a variety of foods. It's easy to make and can be customized to your own taste. So next time you're looking for a new sauce to try, give European fry sauce a try. You won't be disappointed!
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