Some years ago, my family spent a year in the Netherlands.
The Netherlands, aka Holland, have been a fantastic crossroads for hundreds of years. For such a small country, their culinary heritage is quite broad, from the predictable Germanic history, to Spanish influences from several attempted invasions from Spain, through a strong touch of Indonesian due to Holland’s colonial past.
Furthermore, Amsterdam is a remarkable city for food. I remember wandering through streets that seemed dedicated to Argentinian steakhouses. I found shoarma for the first time in Amsterdam. Many of the bigger metro stations had high-end supermarkets where you could buy a surprisingly good selection of ingredients for that night’s dinner. Yes, Amsterdam is a good city for a foodie.
On the other end of the scale from the excellent steakhouses, the street food there is well worth checking out too. All of western Europe has frite stands (known as French fries to Americans, chips to the Brits), but the frites in Belgium are famous, and Amsterdam is just a short train ride away from Brussels.
Belgian frites (vlaamse frites) are thicker than the classic American shoestring fry. The ‘secret’ is that they are fried once at moderately hot oil, then left to cool, then fried again in hotter oil. They get a crispy crust and a wonderful flavour that shoestrings will never have. Generally, they’re served with mayonnaise.
Many Americans find the idea repulsive- but give it a try. If you simply must have ketchup, it is generally available, but mayo is traditional and very good. The Dutch have a fascination with mayonnaise that is hard to fathom- I’ve had sushi with mayo, in Amsterdam- Not my favorite.
Anyone who has read my blog knows my abiding affection for garlic. Knoflooksaus, which is a garlic mayonnaise, is widely available in frite stands and became my favorite sauce for frites the first time I tasted it, in a small shoarma shop just off the Dam Square in Amsterdam.
Since I’ve returned to the States and gone lower-carb, frites haven’t been a major part of my diet, but I still enjoy them time and again. I developed this recipe for a small batch of knoflooksaus just for those rare occasions when I have frites. I’m sure it could scale up but small batches are kinder to my diet!
- 1/4 cup mayonnaise
- 1/2 tsp garlic powder
- salt and pepper to taste
- (optional) 1 tsp parsley
- Mix all ingredients.
- Let rest at least 30 minutes.
- Serve with frites, spiced lamb, pita chips or crisp veggies.