The Ultimate Guide to Belgian Fries & Iconic Sauces

Описание: #mayonnaise #belgium #recipe
In this video, I’m recreating the top 5 most popular fry sauces as ranked by Flemish public broadcasts in late 2025, plus an additional Belgian classic you can't miss. From our absolute favorite, Mayonnaise, to the herb-rich Tartar and the spicy Andalouse, I’ll show you how to make them all from scratch using my foolproof immersion blender mayonnaise base.

Flemish beef stew:    • How to Make Flemish Beef Stew with Belgian...  

Source & credit top 5 Belgian sauces:
https://www.vrt.be/vrtnws/nl/2025/11/...

0:00 Introduction
00:44Mayonnaise
02:00 Belgian Fries
04:04 Tartar Sauce
06:35 Flemish Beef Stew (Stoofvleessaus)
07:02 Cocktail Sauce
07:51 Joppie Sauce
08:52 Andalouse sauce
10:48 outro

Recipes:

Belgian Fries

Selection: Use only starchy, floury potatoes; avoid waxy varieties.
Prep: Peel the potatoes and place them in cold water to prevent oxidation.
Cut: Slice into uniform sticks roughly 1 cm (0.4 in) thick and 5–10 cm (2–4 in) long.
Soak: Let the fries soak in fresh cold water for at least 30 minutes to remove excess starch.
Dry: Pat the fries completely dry with a cloth before frying for safety.
First Fry: Fry in small batches for 5–6 minutes at 140°C (285°F) using beef tallow or neutral oil. They should be cooked through but pale.
Cool: Let them cool completely to room temperature to set the structure.
Second Fry: Heat the fat to 180°C (355°F) and fry for 2–3 minutes until golden brown and crispy.


Homemade Mayonnaise

Prep the ingredients: Use 250 ml (1.06 cups) of neutral vegetable oil, 1 whole egg, 1 tsp (5 ml) of Dijon mustard, a squeeze of lemon juice, and salt and white pepper to taste.
Combine: Pour the oil into a tall container and add the other ingredients.
Place an immersion blender firmly at the bottom over the egg and start mixing.
Slowly raise the blender only once the emulsion forms, mixing until it becomes a thick, creamy mayonnaise.


Tartar Sauce
Boil Eggs: Boil 2 eggs (tip: puncture a tiny hole in the shell before cooking to make peeling easier).
Chop Aromatics: Finely chop 1 shallot, pickled gherkins, parsley, chives, and tarragon.
Mash: Use a fork to break the hard-boiled eggs into small pieces.
Mix: Combine the eggs and herbs with 250 g (8.8 oz) of fresh mayonnaise and season with salt.


Cocktail Sauce
Ratio: Mix a ratio of 2/3 mayonnaise to 1/3 ketchup.
Season: Add a splash of whiskey and a pinch of cayenne pepper for heat.


Joppie Sauce

Base: Start with 250 g (8.8 oz) of fresh mayonnaise.
Aromatics: Add 1 very finely minced shallot.
Flavoring: Add 2 tsp yellow curry powder, 1 tsp paprika, 1 tsp sugar, and 1 tbsp (15 ml) ketchup.
Mix: Combine thoroughly


Andalouse Sauce
Char the Pepper: Use a torch or grill to blacken the skin of 1 sweet pointed pepper.
Clean: Scrape off the burnt skin, remove stems, and deseed.
Puree: Place the pepper, 1 small onion, a squeeze of ketchup, lemon juice, garlic powder, parsley, cayenne pepper and 1 tbsp of tomato puree into a blender. Process into a smooth puree.
Add mayonaise and blend again shortly