The Ultimate Guide to Belgian Fries & Iconic Sauces

Video Description

#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: https://youtu.be/5d5R9-i9hnA Source & credit top 5 Belgian sauces: https://www.vrt.be/vrtnws/nl/2025/11/07/week-van-de-friet/ 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