Dutch on Kvalifood

Dutch Ravigotesaus

Fri, 22 Oct 2021 18:30:15 +0100

Dutch Ravigotesaus - kvalifood.com

Dutch ravigotesaus is a cold mayonnaise-based sauce with pickles, capers, shallot, mustard, and fresh herbs. It is the standard accompaniment to kibbeling (fried cod bites) and other fried fish in the Netherlands. The name comes from the French word ravigoter, meaning to invigorate.

Makes ca. 150 ml, serves 4 as a dipping sauce

Ingredients

45 g mayonnaise
22 g crème fraîche (or sour cream)
4 small sour gherkins, finely minced (~40 g)
1 tbsp capers, finely chopped (~9 g)
1 small shallot, finely diced (~30 g)
1 tsp Dijon mustard (~5 g)
1 tsp sugar (4 g)
1 tbsp fresh chives, finely chopped
1 tbsp fresh flat-leaf parsley, finely chopped
1 tsp fresh tarragon leaves, finely chopped (or 1/2 tsp dried tarragon)
Salt and black pepper, to taste

3 tbsp mayonnaise
1.5 tbsp crème fraîche (or sour cream)
4 small sour gherkins, finely minced (~40 g)
1 tbsp capers, finely chopped (~9 g)
1 small shallot, finely diced (~30 g)
1 tsp Dijon mustard (~5 g)
1 tsp sugar
1 tbsp fresh chives, finely chopped
1 tbsp fresh flat-leaf parsley, finely chopped
1 tsp fresh tarragon leaves, finely chopped (or 1/2 tsp dried tarragon)
Salt and black pepper, to taste

Directions

Finely mince the gherkins, capers, and shallot. Finely chop the chives, parsley, and tarragon.
In a bowl, combine the mayonnaise, crème fraîche, mustard, and sugar. Stir until smooth.
Add the gherkins, capers, shallot, and herbs. Mix well.
Season with salt and pepper. Taste and adjust - add more mustard for sharpness or more sugar if too acidic.
Refrigerate for at least 15 minutes before serving to let flavors meld.

Notes

Best made 30 minutes to a few hours ahead. The flavors improve as the shallot and herbs infuse the sauce.
Keeps 2-3 days refrigerated.
Traditionally served with kibbeling (Dutch fried cod bites), but works with any fried or baked fish, fish and chips, cold roast meats, or boiled eggs.
Sour cream works as a substitute for crème fraîche - the sauce will be slightly more tangy.
Dried tarragon is acceptable if fresh is unavailable; reduce quantity by half.
For a French-style vinaigrette ravigote (not this recipe), replace the mayo and crème fraîche with 100 ml olive oil emulsified into 25 ml white wine vinegar with mustard, then add the same herbs and aromatics.

Dutch Mosterdsaus (Mustard Cream Sauce)

Sun, 04 May 2014 08:42:31 +0100

Dutch Mosterdsaus (Mustard Cream Sauce) - kvalifood.com

Dutch mosterdsaus is a warm mustard cream sauce served with sausages, meatballs, pork, and poultry. The simplest and most distinctly Dutch version reduces equal parts heavy cream and beef stock by half, then stirs in mustard at the end. Using both fine and coarse grain mustard gives the best flavor and texture.

Makes ca. 4 servings, approximately 250 ml sauce

Ingredients

Cream-reduction version (recommended for simplicity and flavor)

200 ml heavy cream (full-fat, min. 35%)
200 ml beef stock
1 tbsp fine/smooth mustard (such as Dijon or Dutch mosterd)
1 tbsp coarse grain mustard
1 tsp white wine vinegar (optional, for brightness)
Salt and freshly ground black pepper, to taste

Cream-reduction version (recommended for simplicity and flavor)

¾ cup heavy cream (full-fat, min. 35%)
¾ cup beef stock
1 tbsp fine/smooth mustard (such as Dijon or Dutch mosterd)
1 tbsp coarse grain mustard
1 tsp white wine vinegar (optional, for brightness)
Salt and freshly ground black pepper, to taste

Directions

Combine the heavy cream and beef stock in a wide saucepan. Bring to a boil over medium-high heat.
Reduce heat to medium and let the mixture simmer, stirring occasionally, until reduced by roughly half - about 10-15 minutes depending on pan width. The sauce should coat the back of a spoon.
Remove from heat. Stir in the fine mustard and coarse grain mustard. Add the vinegar if using.
Season with salt and pepper. Taste and adjust mustard levels - add more for a sharper sauce.
Serve warm alongside sausages, meatballs, pork chops, pork tenderloin, or roasted chicken.

Notes

Do not boil the sauce after adding mustard. Heat breaks down the compounds that give mustard its bite.
Using two mustard types is worth the effort: fine mustard gives even flavor, coarse grain adds texture and visual appeal.
The sauce thickens as it cools. If reheating, add a splash of stock or cream to thin it back out.
For a roux-based version: make a roux with 25 g butter and 25 g flour, whisk in 250 ml milk and 100 ml stock, simmer 5 minutes, then stir in mustard off heat.
Optional additions that appear in Dutch/Flemish sources: capers (briny contrast), a grating of nutmeg, a squeeze of lemon juice, or a splash of white wine.

Dutch Pindasaus / Satésaus

Tue, 22 Oct 2013 17:08:46 +0100

Dutch Pindasaus / Satésaus - kvalifood.com

Dutch pindasaus is a peanut sauce served warm over fries, with satay skewers, or as a dipping sauce. It evolved from Indonesian satay sauce into a simpler, quicker Dutch condiment. The base is peanut butter simmered with coconut milk, ketjap manis, and sambal oelek.

Makes ca. 4 servings, about 300 ml sauce

Ingredients

150 g natural peanut butter (peanuts only, no added sugar)
200 ml coconut milk
2 tbsp ketjap manis (sweet soy sauce)
1-2 tsp sambal oelek
1 clove garlic, minced (~5 g)
1 tbsp palm sugar (or brown sugar, ~12 g)
1 tbsp lime juice (~15 ml)
Salt, to taste

5½ oz natural peanut butter (peanuts only, no added sugar)
¾ cup coconut milk
2 tbsp ketjap manis (sweet soy sauce)
1-2 tsp sambal oelek
1 clove garlic, minced (~1 tsp)
1 tbsp palm sugar (or brown sugar, ~2½ tsp)
1 tbsp lime juice (~1 tbsp)
Salt, to taste

Directions

Combine peanut butter and coconut milk in a small saucepan over medium-low heat. Stir until smooth and well blended.
Add garlic, sambal oelek, ketjap manis, and sugar. Stir to combine.
Simmer gently for 8-10 minutes, stirring regularly to prevent sticking. The sauce will thicken as it heats.
If the sauce gets too thick, add water a tablespoon at a time until it reaches a pourable but coating consistency.
Remove from heat. Stir in lime juice and season with salt.
Serve warm over fries, with satay skewers, or as a dipping sauce.

Notes

For a more aromatic version (closer to Indonesian satay sauce): Add 1 finely chopped shallot (~20 g), a 2 cm piece of galangal (sliced), and a knotted stalk of lemongrass in step 2. Simmer for 15-20 minutes instead of 10. Remove galangal and lemongrass before serving.
Storage: Keeps in the fridge for up to 5 days. Freezes well. Reheat gently with a splash of water or coconut milk.
Consistency: Should be thick enough to coat fries but pourable - roughly mayonnaise consistency. It thickens further as it cools, so make it slightly thinner than desired.
Heat level: 1 tsp sambal oelek is mild. 2 tsp is medium. Adjust to preference.
Patatje oorlog (Dutch “war fries”): Serve the sauce over thick-cut fries with a drizzle of mayonnaise and chopped raw white onion on top.

Joppiesaus

Tue, 15 Sep 2009 10:04:32 +0100

Joppiesaus - kvalifood.com

Joppiesaus is a Dutch curry-onion mayonnaise served with fries, kroket, and frikandel. The original recipe is a trade secret, but the home version combines mayonnaise with curry powder, finely minced onion, mustard, and a touch of vinegar and sugar. Resting the sauce lets the onion soften and the curry flavor meld into the mayo.

Makes ca. 250 ml, about 4 servings

Ingredients

200 g mayonnaise
1 small onion (70 g), very finely minced
2 tsp curry powder (mild yellow)
1 tsp white wine vinegar
1 tsp sugar
1 tsp Dijon mustard
1/4 tsp black pepper, freshly ground
1 pinch salt
Optional: 1 tbsp ketchup (adds color, slight tang)
Optional: pinch of cayenne pepper (for heat)

7 oz mayonnaise
1 small onion, very finely minced
2 tsp curry powder (mild yellow)
1 tsp white wine vinegar
1 tsp sugar
1 tsp Dijon mustard
1/4 tsp black pepper, freshly ground
1 pinch salt
Optional: 1 tbsp ketchup (adds color, slight tang)
Optional: pinch of cayenne pepper (for heat)

Directions

Mince the onion as finely as possible - the pieces should nearly dissolve into the sauce. A microplane or food processor pulse works well.
Combine the mayonnaise, curry powder, mustard, vinegar, and sugar in a bowl. Stir until the curry is evenly distributed and the sauce turns uniformly yellow.
Fold in the minced onion. Season with black pepper, salt, and cayenne if using. Add ketchup if you want a slightly deeper color and tanginess.
Cover and refrigerate for at least 30 minutes (1 hour is better) - this lets the onion soften and the curry flavor meld into the mayo.
Taste and adjust seasoning. Serve cold with fries, kroket, frikandel, or on burgers.

Notes

Onion size matters. The onion must be minced extremely fine. Visible chunks of onion are not the goal - the onion flavor should blend into the sauce.
Curry powder choice. A standard mild yellow curry powder (with turmeric, coriander, cumin, fenugreek) is the baseline. Madras curry or hot curry will shift the flavor significantly.
Blooming the curry. For deeper flavor, briefly fry the curry powder in 1 tablespoon of neutral oil over low heat for 1-2 minutes until fragrant. Cool completely before mixing into the mayo. This is optional but recommended.
Ketchup is optional. It is not in the commercial recipe’s spirit but appears in many home versions. It adds convenience (sweetness + acidity + color in one ingredient) but is not essential if you have vinegar and sugar.
Storage. Keeps 3-4 days refrigerated in a sealed container.