Remove the steak from the fridge and set aside to bring to room temperature. It is essential that the steak is at room temperature before cooking. I really love the Dutch (fast) kitchen with Beerehapje, Saté, Frikandeln, Vleeskroketten, Bamischijven en naturlijk ook Patat met Patatsaus! Seriously! So easy to make and minimal amount of ingredients to make this sauce recipe. It is one of the best and tastes SO good. Once you start dipping you won’t be able to stop. Blend the egg yolks together with the Dijon mustard in a blender. Reduce the speed and slowly pour in the herb butter mix to emulsify. Set aside for later.

Most recipes use lime juice. Chives and capers are common additions. [ citation needed] See also [ edit ] Meanwhile, to make the blood orange vinaigrette, place the egg yolk, mustard, vinegar and freshly squeezed lemon juice in a small bowl. Whisk together, then add the olive oil and season with salt. Set aside for later. To cook the steaks, brush one side of the steaks with a little oil. Place a griddle pan on a high heat, and once hot, place the oiled side of the steak onto the pan. Season the other side generously with salt and griddle for 3 minutes. Flip the steaks over, add a light sprinkling of salt and continue grilling for a further 2 minutes. Remove from the pan and allow to rest somewhere warm for 4 minutes Although it is usually bought pre-made, fritesaus can be produced at home in a process similar to that which is used to make mayonnaise. It is usually thinned with water or other suitable liquids. [ citation needed]Afslanktips en vetverbranding". www.onlinefitshop.nl (in Dutch) . Retrieved 29 April 2010. [ dead link] Strain in a colander, shake well to remove the water and ruffle the outside of the potatoes a little, this will help crisp them up. Place the potatoes in an air fryer and cook for 15 minutes, until crisp. Mix and match ingredients to have endless amounts of sauces for your fries and burgers. Try it with a little more heat or add in some fun juices for a sweet and tangy fry sauce. Again, I can’t stress enough how simple this recipe easy. This is a tried and true favorite that tastes so good all the time.

Heat: Make this as hot and spicy as you would like. Tabasco sauce, hot sauce or some red pepper flakes are great ways to bring on some extra heat. John B. Roney (2009). Culture and Customs of the Netherlands. ABC-CLIO, LLC. p.133. ISBN 978-0-313-34808-2 . Retrieved 21 May 2012. This condiment is usually served with French fries, burgers and wraps. Of course, your imagination can be endless once you make it for yourself. The original recipe is made up of ketchup, mayonnaise and a variation of spices and liquid ingredients to create an amazing combination. It is a MUST make for sure! Fry Sauce Ingredients: To make the Parisian sauce, place the shallots in a pan with the garlic and 70g/2½oz of the butter. Gently melt on a medium heat to combine then add the rest of the butter until melted. Add the herbs (with stalks) and anchovies to the butter, stir together and remove from the heat.Place the potatoes in a large pan and cover with salted water. Bring them to the boil and cook for about 4 minutes, or until a knife slips in but there is still a little resistance in the middle.

The Famous Fry Sauce is sweet, tangy sauce mixed together with a few simple ingredients already at your fingertips to make the ultimate dip. Take your hamburgers and fries to the next level with this sauce dip recipe!

It is always good to store fry sauce in an airtight container and stored in the refrigerator. It is best to use it within 3 to 5 days from making it. You can make it ahead of time but again, make sure the fry sauce is used within 3 to 5 days. When ready to serve, simply stir it together and enjoy cold! I do not recommend freezing this sauce. It would separate when thawed and have water condensation.