The sauce guide: which sauce goes with our fries

With classic Flemish fries, fry sauce (frietsaus) or mayonnaise works best, because neither one overpowers the taste of the potato. With snacks, a spicier sauce like samurai or andalouse works better, because it can stand up to the breadcrumb coating. With a large portion, combining a creamy sauce with a spicy one beats one sauce over everything.

We have more than 20 sauces. That's great if you know exactly what you want, and paralyzing if you have to choose fast with a line behind you. This guide is for the second group.

What is fry sauce?

Fry sauce, or "frietsaus" in Dutch, is a lighter, slightly sweeter and tangier version of mayonnaise. In the Netherlands, mayonnaise must legally contain at least 70 percent oil. Fry sauce contains clearly less, with more water and a little extra acidity and sweetness. That makes it thinner, less greasy and easier to spread over a whole cone of fries.

In the Netherlands, fry sauce became the standard, while in Flanders mayonnaise stayed the classic with thick fries. Fry sauce is lighter and spreads more easily over a whole cone; mayonnaise is richer and lets the potato speak.

Fry sauce is our most ordered sauce. We also have our own Manneken Pis sauce, developed especially for us and separate from the fry sauce. If you want to try something you'll only find at our shops, make it that one.

The classics

Fry sauce. Slightly sweet and tangy, creamy but not heavy. The safest choice, and also the best choice with plain fries.

Flemish mayonnaise. Richer and fattier than fry sauce, less sweet. If you want to taste the potato rather than the sauce, this is for you.

Ketchup. Sweet and tangy, with tomato in the lead. Works well together with mayonnaise, less so on its own on a large portion.

Curry. A sweet, tomato-based curry ketchup, not an Indian curry. Popular with snacks, especially the frikandel.

Joppie sauce. Not Belgian, but a Dutch classic from the town of Glanerbrug. Sweet, with onion and curry, and a distinct flavor you'll either love or find too much. Definitely worth a try, but preferably on a smaller portion.

The Belgian family

These sauces come from Belgian frituur culture, and almost all of them are mayonnaise with something added.

Andalouse. Mayonnaise with tomato and bell pepper, mildly spicy. The best first step if you want more than fry sauce but don't want to jump in at the deep end. Goes great with fries and with snacks.

Cocktail sauce. A smooth, creamy, slightly sweet sauce with a tomato flavor and a hint of acidity.

If you like it spicy

Samurai. Mayonnaise with sambal or harissa. Clearly spicy, but creamy enough not to take over. Our pick with a croquette or cheese soufflé.

Sriracha or sweet chili sauce. Pairs nicely with a creamy sauce on the side.

The rule of thumb for spicy sauces: the bigger the portion, the more you'll want something creamy next to it. An Obelix, our biggest cone of fries, with nothing but sriracha is a long haul.

Which sauce goes with which snack?

Fries and snacks don't ask for the same thing. Breadcrumbs and seasoned meat need more of a counterweight than a potato does.

Croquette (kroket). Samurai or mustard mayonnaise. The salty, ragout filling calls for acidity or heat.

Frikandel. Curry, or curry with mayonnaise and onion if you're going for the classic "speciaal."

Cheese soufflé (kaassoufflé). Ketchup or a sweet chili sauce. The sweetness balances the richness of the cheese.

Why two sauces beat one

With a large portion of fries, one sauce over everything is almost always too much of the same thing. The last bite tastes like the first, only colder.

The combination that works most often: a creamy sauce over the fries and a spicy sauce on the side. Then you decide bite by bite. For example: fry sauce over the fries with samurai on the side, or mayonnaise with andalouse. Founder Albert does it the same way: he orders Joppie sauce and satay sauce, each on the side.

Classic combinations that also work well are "oorlog" (literally "war"), with mayonnaise, satay sauce and onion, and "speciaal," with mayonnaise, curry and onion. If you're sharing a cone with someone, oorlog is often the safest bet, because there's something in it for everyone.

If you always order mayo

Try this once. Ask for your usual sauce over the fries, and a small tub of andalouse on the side. Of the people who try it once, plenty never go back to plain mayo.

Read more about our fries

Want to know why our fries can handle all those sauces without going limp? Read Flemish fries vs. Dutch fries. The full sauce selection per location is on our menu. Heading to the Damrak? First read why there's always a line and how to beat it. Any other questions? Check our frequently asked questions about sauces. And curious where our potatoes come from or how to spot good fries? Read From Zeeland clay to paper cone and how to spot good fries.

Frequently asked questions

What's the difference between fry sauce and mayonnaise?

Fry sauce contains less oil and more water than mayonnaise, plus a little extra acidity and sweetness. That makes fry sauce thinner and less greasy. Mayonnaise is richer and more neutral in flavor.

What is andalouse sauce?

Andalouse is mayonnaise with tomato and bell pepper, mildly spicy. It comes from Belgian frituur culture and goes well with both fries and snacks.

What is samurai sauce?

Samurai is mayonnaise with sambal or harissa. It's clearly spicy but stays creamy, which makes it great with breaded snacks.

What is the most popular sauce at Manneken Pis?

Fry sauce is the most ordered sauce at Manneken Pis. There's also our own Manneken Pis sauce, developed especially for Manneken Pis and separate from the fry sauce.

How many sauces do you have?

More than 20. The selection varies slightly by location. Check the menu to see which sauces your location has.