Joppie Sauce – The recipe for the dutch sauce (2024)

FAQs

What is Dutch Joppie sauce? ›

Joppiesaus, also known as Joppiesauce, is a cold, yellow sauce made from mayonnaise, onions and curry spice mixture. Dutch french fries sauce is often eaten with patat (Dutch fries) or other snacks. When ordering fries with joppie sauce in the Netherlands, you usually order "Patatje Joppie".

Origin. Joppiesaus was created by Janine "Joppie" de Jager of Annie's Snackbar in Glanerbrug, a village in the Netherlands on the border with Germany. It consists of mayonnaise with a 'secret blend' of spices.

Inspired by the traditional Dutch sauce, this creamy joppie spread and dip kicks up burgers and hot dogs with an irresistible combination of sautéed onions, curry and mustard. It's also great for dipping everything from fries to potato chips to crab cakes.

Evaluate and Adjust Consistency and Texture

Chefs use the French term nappé, meaning to top or coat with sauce, to describe the proper consistency. If the consistency of a sauce is too thin or the flavor too weak, adjust it by gently simmering the sauce to reduce, thicken, and concentrate the flavors.

Ingredients: Ingredients: vegetable oil (rapeseed), water, sugar, onions, food acid (citric acid, acetic acid, lactic acid, sodium lactate), SHARRELY GOOD, modified corn starch, TREE starch, glucose syrup, salt, corn starch, preservatives (E202, E211), thickener (E412, E415), antioxidant (E385, E392), potato starch, ...

Hollandaise sauce (/hɒlənˈdeɪz/ or /ˈhɒləndeɪz/; French: [ɔlɑ̃dɛz]), meaning Dutch sauce in French, is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper.

Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.

The first sauces date back to around 200 BC in the midst of Roman antiquity. The sauce then used is garum, a typical Roman sauce made from fermented fish (anchovies, sardines, etc.) and seasoned with spices such as cumin, cardamom, coriander, honey and fragrant flowers.

The first brown sauce was HP Sauce, invented in the United Kingdom by Frederick Gibson Garten in the 1890s in Nottinghamshire. An alternative claim states that an earlier brown sauce was created in Leicestershire by David Hoe in the 1850s, who sold his recipe to Garten.

It is similar to mayonnaise, but with at most 25% fat, is leaner and usually sweeter than mayonnaise.

How do you eat hoisin sauce? ›

Hoisin sauce is used as a marinade, dipping sauce, in stir-fries or drizzled over finished dishes. “Hoisin is used for so many kinds of dishes across China, there is not one way to use it as it tastes delicious in almost everything, if you don't use too much,” she says.

Mayo. Look, there's simply no other sauce the Dutch like more. Mayonnaise is the Queen of the sauces.

Fritessaus or frietsaus ("fries sauce") is a Dutch accompaniment to French fries, served popularly nationwide. It is similar to mayonnaise, but with at most 25% fat, is leaner and usually sweeter than mayonnaise.

Dutch Satay Sauce

This spicy Dutch-Indonesian peanut sauce has become part and parcel of the modern Dutch kitchen. In fact, in the Netherlands today, satay sauce is not only enjoyed with Indonesian classics such as the eponymous skewered meat dish or gado-gado, but also with Dutch-style fries and barbecued meats.