Flemish Frites - Belgian Fries with Andalouse Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Kim's Cooking Now!
Reviewed: Jan. 14, 2015
OMG - so good! A little bit of work, but totally worth it. I made the sauce in the morning, and let the flavors blend until dinner time. It is delicious! Even my husband commented on how good the sauce was, and he HATES creamy sauces. The only change I made was to fry in mixture of vegetable and corn oil, to use up what I had on hand. Fabulous recipe - thanks for sharing!
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Photo by Kim's Cooking Now!

Cooking Level: Expert

Home Town: Little Chute, Wisconsin, USA
Living In: Kennesaw, Georgia, USA
Reviewed: Mar. 9, 2014
My Maman was from Belgium & taught me to make fries this way. Only difference, she used peanut oil because it is lighter tasting & you can crisp better & quicker because you can fry with peanut oil at a higher temperature. Peanuts originally come from India and peanut oil (a mono-saturate & therefore healthy) is the oil of choice for woks & other frying & sautéing in Asia & Belgium & France (don't know about other countries). My Maman always used Planters as some of the off-brands can small/taste rancid. While living in the South, I found the LouAna brand to be just as good. My Maman used peanut oil to make her own mayo, salad dressings & anything else that calls for veggie oil. In Belgium you can buy paper cones of Frites from stands on the street like you can get hot dogs in NYC. You have your choice of several sauces -- myself, I preferred Piccalillie so here at home, I usually use French's yellow mustard.
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