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Ingredients
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Fries
Béarnaise Aioli
Method
Fries
- 1
Prep potatoes
Wash and peel the potatoes if you prefer (peel optional). Cut each potato into 1/4"–3/8" (6–9 mm) sticks for classic pommes frites. Rinse the cut fries under cold running water until the water runs clear to remove surface starch.
- 2
Soak and dry
Soak the cut potatoes in a large bowl of cold water for at least 30 minutes, up to 2 hours. This removes excess starch and helps achieve crispness. Drain, then spread the fries in a single layer on clean kitchen towels or paper towels and pat completely dry.
- 3
First fry (blanch)
Heat the neutral oil in a heavy-bottomed saucepan or deep fryer to 300°F (150°C). Add the fries in a single layer (work in batches to avoid crowding). Fry for 4–6 minutes until they are cooked through but pale and flexible; they should not brown. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for 10–15 minutes.
- 4
Clarified butter finish fry
Increase the oil temperature to 375°F (190°C). While the oil heats, warm the 6 tbs clarified butter gently so it's fluid but not hot. Return fries to the fryer in batches and fry until deep golden brown and crisp, about 2–3 minutes per batch. Immediately toss the hot fries with the warm clarified butter, then season with the 2 tsp fine sea salt and 1 tsp freshly ground black pepper. Serve straightaway.
Béarnaise Aioli
- 5
Make tarragon reduction
In a small saucepan over medium heat combine the white wine, white wine vinegar and 1 tablespoon of the chopped tarragon. Bring to a gentle simmer and reduce until about 1 tablespoon of liquid remains (approximately 3–5 minutes). Remove from heat and let cool slightly.
- 6
Emulsify yolks
Place the 2 room-temperature egg yolks in a heatproof bowl (or the bowl of a small stand mixer). Add the Dijon mustard and the reduced tarragon-vinegar mixture (including any softened herbs). Whisk vigorously (or use low speed on the mixer) to combine. Set a small saucepan with an inch of simmering water and place the bowl over it to create a gentle double boiler; the bowl should not touch the water. Continue whisking the yolk mixture until it thickens slightly and reaches about 140°F (60°C) — it should be warm and creamy, not scrambled.
- 7
Add butter to emulsify
Remove the bowl from the heat. Very slowly and in a thin steady stream, whisk in the warm clarified butter (6 tbs) until the mixture emulsifies and becomes thick and glossy. If the sauce becomes too thick, whisk in 1–2 teaspoons of warm water or a few drops of lemon juice to loosen. If it begins to separate, whisk vigorously or briefly place the bowl back over the warm water and whisk until it comes back together.
- 8
Finish aioli
Whisk in the minced garlic, remaining 1 tablespoon chopped tarragon and 1 tablespoon chives. Add the lemon juice, 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground pepper; taste and adjust seasoning. If you prefer a thinner consistency for dipping, stir in up to 1 tablespoon neutral oil or warm water. Chill briefly if desired — the aioli can be served slightly warm or at room temperature alongside the fries.