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Home -> Ethnic -> Europe
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Mayonnaise: 1 tbsp. plus 1 tsp. dijon mustard 1 large egg yolk 1 cup vegetable or walnut oil 1 tbsp. fresh lemon juice 1/2 tsp. salt 1/4 tsp. pepper
Fries; 3 pounds russet potatoes 4 cups vegetable oil for frying salt
Directions
For Mayonnaise: Whisk together dijon and yolk in a medium bowl. Whisk in oil in a slow, steady stream until emulsified. Stir in lemon juice, salt and pepper. Cover and refrigerate until ready to serve.
For Fries: Peel potatoes and cut lengthwise into 1/3 inch sticks. Submerge in a large bowl of ice water. Rinse potatoes several times until water is clear. Drain well. Lay fries out on a layer of paper towels and pat dry. Heat oil to 300 degrees in a large saucepan. Fry potatoes in 4 batches until just cooked through but still white. Drain fries on paper towels. Cool to room temperature. Reheat oil to 375 degrees. Refry potatoes in 4 batches until golden, about 5 minutes. Drain on paper towels, season with salt and serve immediately with mayonnaise.
Serves 4.
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