In addition to the taste of fries, it is also the choice of sauces that is the reputation of the Brussels fry. There are almost 20 different recipes, among which it is sometimes difficult to make your choice, when one is in the queue. Here are the compositions of the most famous sauces in Brussels.
Mayonnaise: The most famous sauce. With egg yolk, oil, vinegar and sometimes a drop of lemon juice.
Ketchup: Here again, a popular condiment, usually made from tomato sauce, vinegar and sugar.
Cocktail: If you're a little lazy, you can just mix mayonnaise and ketchup for a simple cocktail sauce. If not, add tomato paste, Worcestershire sauce, a tablespoon of Whiskey or Cognac, salt, pepper and Tabasco.
Tartare: A mayonnaise to which you add a hint of chilli, chopped chives, parsley, chervil, tarragon, capers and gherkins.
Andalusian: Here is a typical Belgian sauce, based on mayonnaise, tomatoes, various spices, garlic, shallots, peppers and peppers.
American: A sauce that would have "amercain" than its name since it was invented in France. It is made with onions, tomatoes, white wine, a little cognac, salt, cayenne pepper and butter.
Barbecue: Do you miss the taste of ribs during the winter months? Mix Ketchup, some spices, Dijon mustard, a tablespoon of wine vinegar, lemon juice, some honey, and you're done.
Samurai: And not this sauce does not come from Japan, it is typically Belgian! It's a mix of mayonnaise, ketchup and harissa.
Pickles: Another specialty of the flat country. There are cauliflower (and yes), small gherkins and onions, honey, white vinegar, spices, flour, mustard, ginger, turmeric and sugar. It is by far the most complete since the beginning of the list!
Hawaii: The little sister of Pickles sauce: mixed with mayonaise and herbs.
Brazil: And we end with this sauce made from tomatoes, pineapple and a subtle mix of spices. Sweet and fruity, it goes perfectly with chicken and fries. She brings an exotic note to all dishes!
The sauces 100% brusseleir
In recent years, we find new sauces even more Brussels than those listed above.
Indeed, several local chefs and entrepreneurs have decided to give Belgian sauces the reputation they deserve. After all, as Brussels Ketjep puts it, "we are the only ones to offer more than a hundred different varieties of sauces, we are good at making them and we are used to the best in this field. our eyes that we even have a 60-year-old royal decree that governs what it must contain ".
This young 'ket' has had the good idea to create Ketchup 100% Brussels, in which we find 50% fresh tomatoes. But he also produces ...
The Dallas sauce: cult reference of the movie Dikkenek, many are looking for this sauce. But it is only 10 years after the release of the film that it finally appears on the shelves.
Result: a sauce made from ketchup, mayonnaise and fresh onions with chili powder, tomato puree, paprika, rosemary, mustard and eggs. We warn you that rips a little!
The Kermesse sauce: it is the last born in this list of Brussels sauces. Created on the occasion of the Foire du Midi, the chef Pierre Wynants, chef of "Comme chez Soi", concocted a sauce that mixes mayonnaise, pickles sauce, spices and turmeric. A mixture that gives, according to him, a less acidic taste, and softer. It will be marketed from May 14, 2018 at Delhaize.