Why is Dutch mayo so good?

(In the good restaurants, they make the mayonnaise in front of you, blending it into the beef.) In Belgium, a 1955 royal decree, signed by the king, set official mayonnaise standards: at least 80 percent fat and 7.5 percent egg yolk, which is why it is so delicious.

How do you make Dutch style mayonnaise?

Steps to Make It In a narrow, tall cylinder, like the one that comes with a stick blender, combine the sunflower oil, egg, lemon juice, white wine vinegar, mustard, and salt. Place the stick blender all the way into the cylinder and turn it on. Within a few minutes, the sauce will emulsify into thick, white mayonnaise.

Is frietsaus the same as mayonnaise?

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.

Do Belgian fries have mayonnaise in them?

It’s not, however, mayonnaise. And, to be sure, other cultures coat their fries in all kinds of things, of course, from gravy (Quebec) and vinegar (England) to cheese (Bulgaria) and even sugar (Vietnam). Part of a Belgian’s identity is their go-to sauce.

Why do they put mayonnaise on fries instead of ketchup?

Most of them are made out of mayonnaise, which goes better on french fries because its thick, milky texture soothes the tongue so much better with a hot fry than the acidic bite of ketchup. Mayonnaise is perfect for dipping, sticking to the fry like a fatty, eggy lollipop. Of the dozen sauces at a fry stand, two-thirds of them are mayonnaise-based.

What is plain mayonnaise made of?

Plain mayonnaise: Thick, white, and creamy: At its heart, mayonnaise is simply raw egg yolk emulsified with vegetable oil and flavored with lemon juice, mustard, or vinegar. The Belgian kind is fattier — per royal decree.