Zuurkool
Dutch zuurkool is white cabbage salted and fermented in bulk. The only documented process in the available record is one North Holland producer’s commercial method from 2016.
Netherlands
Recipes by the places recorded in their sources.
Netherlands
Elevated risk
Lighter, sweet-tangy chip sauce
Lower-oil, starch-thickened fritessaus-inspired sauce derived from M13, not a Remia replica. Nominal yield 291 g before cooking loss.
Surinamese puntjes
Pointed, yeast-raised Surinamese rolls with a light crumb and a thin crust, shaped with a pressed seam and baked with a semolina coating.
Limburgse stroop
Limburgse stroop is a regional family of cooked fruit syrups from Dutch and Belgian Limburg. Producers blend apples, pears and beet differently, so no single formula exists.
Gouda-style washed-curd cheese
A pressed, brined cheese in which a third of the whey is replaced with hot water, washing out lactose so the cheese ends less acidic before months of ageing.
Neutral classic mayonnaise
A plain mayonnaise of 200 g refined neutral oil emulsified into pasteurised yolk, vinegar, water and a little Dijon mustard: a clean base for tasting, comparing and flavouring.
Tiger rolls (rice-paste crust)
These Dutch-associated wheat rolls carry a yeast-raised rice-flour paste that dries into a split, crunchy crust.
Frisian suikerbrood: Toine's version
Yeasted sugar bread with cinnamon, pearl sugar and ginger syrup, shaped into two standard loaves or three paper-pan loaves.
Elevated risk
Smoked eel roll
This Dutch lunch roll combines purchased smoked eel with cucumber, basil, lemon dressing and lettuce.