I personally love the tomato base infused aoli with finely juilienned pickled cucumber that resembles a great institution's secret sauce that I won't bother to name drop.
The mayo they give you at the fry stands, unless you ask for another sauce, just tastes different in the Netherlands, and probably in Belgium, as well. Ordinarily, I wouldn't touch mayo on pretty much anything (more of a ketchup/mustard guy), but I have it when I'm in Amsterdam, or somewhere else in the Netherlands. Maybe it tastes better because I'm in Amsterdam. Hit the coffee shop and then load up on their great fries! Haven't been in Belgium long enough to have a firm fry sauce opinion (Bruges is wonderful! - image below), but I've spent many weeks in the Netherlands over the years. It's just a wonderful country. Bruges, Belgium.
A Freddy's in Southwest Austin, by Mopac and William Cannon, just went out of business. Could their Fry Sauce be the reason?
There's been a Freddy's for 100 years, this is exactly why people should not like Austin. Austin thinks that everything is amazing and everything revolves around them.
Hey, I ate there from time to time. While I didn't use their "Fry Sauce" (yuck!), I did enjoy their fries. (yummy!). Wait. Are you saying that everything doesn't revolve around Austin? By the way, I love L&P mixed with my ketchup. Anyone else?
Try Eastside Cafe when you're in Austin. Organic food (they grow a lot of their own veggies) and they have excellent Belgium waffles. While I doubt if they compare to those in Belgium, they're freakin' tasty! Bingo! Yes, it's Lea & Perrins. My father loved the stuff and I got the habit. I mix it with my ketchup, and use it when I make BBQ sauce.
Both Reef and Little Bigs have my favorite sriracha aioli dipping sauce for their fries. Unfortunately, Reef is still rebuilding from Harvey & Little Bigs says ("says") they're moving to a new location, but are closed, as well. Reef is targeting to reopen in November.
I understand. As a foodie, you're trying to explain how you view Hollandaise flavor differently than Mayonnaise But in the process, you are misleading by leaving out the main ingredient difference...which is truly the main flavor difference, too. Cooks, or hobbyest like me who view study of sauces (and stock making) a live-long pursuit of passion, never say the difference between Hollandaise (a freaking Mother Sauce) and Mayonnaise is adding an acid to it, as it is very common for both. The main difference is in the fat used. I mean, hell, you could argue wine and extra spices is the difference between Hollandaise and Bearnaise, too. But at the heart and soul of it, the intended big difference (as seen in the difference is preparation, ie., a reduction required) is the quantity of acid you add, the intensity of it, which allows the extra spices, and makes it suitable for powerful dishes/flavors like red meat. If you just add the same spices of Bearnaise to Hollandaise, it will remain too delicate for red meat.
using just mayo as a dipping sauce does not really appeal to me Ketchup and mayo is is awesome with fried catfish
I'm addicted to Raising Cane's sauce. Looked up the recipe. Ketchup, mayo, Worcestershire. garlic, salt, pepper. Generally, I despise mayo. I put it on nothing...ever. But that sauce. mmmmmmmmmmmmmmm good.
Belgium isn't even a real country, is it? It's like a French protectorate I think. Who cares what they do?
