Fries are often coated in chicken salt, a savoury, salty seasoning which was invented in South Australia but is now popular across the country. Alternatively customers may ask for plain salt or no salt.
Some people like ketchup on their fries. Others prefer mayo. In Australia, people take their fries with chicken salt.
Denmark & France
Generally, a condiment called remoulade is served with fries in these countries. It's a mayonnaise-based sauce similar to tartar that's flavored with curry, pickles, piccalilli, horseradish, or paprika.
It's not, however, mayonnaise. And, to be sure, other cultures coat their fries in all kinds of things, of course, from gravy (Quebec) and vinegar (England) to cheese (Bulgaria) and even sugar (Vietnam). Part of a Belgian's identity is their go-to sauce. You can be a samourai guy or an andalouse girl.
The Vinegar Family
Probably the most iconic, though by no means the only, accompaniment to fries (chips) in the British Empire is malt vinegar, made from fermented beer, which also tastes good on the fried fish that often accompany them.
Fries in the Netherlands are cooked in the manner of Belgian fries, but Americans may be dismayed by the Dutch choice of condiment: mayonnaise. Dutch mayonnaise is a little spicier than American mayonnaise, and Yanks who've lived there become used to the flavor on their fries, and often grow to love it.
In parts of France and Belgium it is common to use mayo on fries but here in Sweden we generally use ketchup. Burgers and fries are served with three bottles, ketchup, mayo and mustard.
French fries are a global universal, but the way we consume them isn't. While Americans generally eat their fries with ketchup, the French prefer mustard, and the Brits, vinegar. The Japanese sometimes flavor theirs with green curry or soy sauce.
When our suppliers partially fry our cut potatoes, they use an oil blend that contains beef flavoring. This ensures the great-tasting and recognizable flavor we all love from our World Famous Fries®. The fries are cooked in our kitchens, seasoned with salt, and served hot to you.
In addition to frying and seasoning the fries, McDonald's coats them in dextrose, a form a sugar.
They are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. Fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. French fries can be made from sweet potatoes instead of potatoes.
Vegemite (/ˈvɛdʒimaɪt/ VEJ-i-myte) is a thick, dark brown Australian food spread made from leftover brewers' yeast extract with various vegetable and spice additives.
Australian, British and New Zealand English uses "chips" for what North Americans call french fries. When confusion would occur between the two meanings, "hot chips" and "cold chips" are used.
1. Tim Tams. The Tim Tam is known affectionately as Australia's favorite cookie— and for good reason! These delicious biscuits (or cookies, to non-Australians) are made by sandwiching a generous portion of sweet chocolate cream between two chocolate biscuits and then dipping the sandwich in a coating of chocolate.
The acidic, sweet-and-sour flavor of the ketchup complements fries' salty seasoning, while its consistency allows it to stick to them. However, just because ketchup is the most popular dip for fries doesn't mean it's the only one people like.
The fries are often accompanied by ketchup, mayonnaise, Dijon mustard, and sometimes a vaguely béarnaise-like sauce called "sauce pommes frites" (found also under the same name and with a similar form in French-speaking Belgium, and in Dutch-speaking Belgium and the Netherlands as fritessaus), which is available at ...
Both the Belgians and French understand that this is how things should be done. There is something outrageously delicious about the combination. It's all (fine, most of) the good things in one place: fried starch coated in a fatty, eggy sauce. It's partly the chemistry of ingredients complementing each other perfectly.
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.
Belgian fries are cooked twice for a soft middle and crisp outside and served with a mayo sauce called 'Andalouse' that can be best described as vaguely similar to Thousand Island dressing. The sauce makes a great chip dip or vegetable dip as well.
According to The Wall Street Journal and experts, Belgians consume more French fries than Americans, and French fries are the national cuisine of Belgium.
People in Britain, Ireland, Canada, and Australia sprinkle salt and malt vinegar over chips at the time it is served, while Canadians also use white vinegar. In the United States, malt vinegar is also sometimes offered, especially at UK-themed pubs.
The chain has finally revealed why its UK branches are barren of the delicious white paste. Apparently, the 'demand' isn't great enough. Do we all secretly hate mayo? A McDonald's spokesperson told Cosmopolitan magazine: "What we offer in our restaurants is based on customer demand.
poutine, a Canadian dish made of french fries topped with cheese curds and gravy. It first appeared in 1950s rural Québec snack bars and was widely popularized across Canada and beyond in the 1990s. Poutine may be found everywhere from fine dining menus at top restaurants to fast-food chains.