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Ingredients
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Potatoes
Béarnaise Sauce
Method
Preparing the Potatoes
- 1
- 2
Soak the Potatoes
In a large bowl, combine the cut potatoes with 4 cups of water and 1 tsp of salt. Allow them to soak for at least 30 minutes to remove excess starch.
- 3
Drain and Dry the Potatoes
After soaking, drain the potatoes and pat them dry using a clean kitchen towel to remove moisture, which will help them crisp up when frying.
Making the Béarnaise Sauce
- 4
Prepare the Base
In a small saucepan, melt 1/2 cup of unsalted butter over low heat. Add 2 tablespoons of chopped shallots and 1 tablespoon of white wine vinegar. Stir in 1 teaspoon of dried tarragon. Cook until the shallots are soft, about 3-4 minutes.
- 5
Prepare the Butter
In a separate saucepan, melt the remaining 1/2 cup of unsalted butter until it is fully liquid but not browned. Set aside.
- 6
Whisk the Egg Yolks
In a heatproof bowl, whisk together 3 egg yolks and the shallot mixture. Place the bowl over a pot of simmering water to create a double boiler. Whisk continuously until the mixture thickens and doubles in volume, about 5 minutes.
- 7
Incorporate Butter
Slowly drizzle in the melted butter while continuing to whisk vigorously until fully emulsified. If the sauce is too thick, you can add a few drops of warm water to adjust the consistency.
- 8
Season the Sauce
Add 1 tablespoon of chopped fresh tarragon, 1 teaspoon of salt, and 1 teaspoon of white pepper. Mix well and keep warm until ready to serve.
Frying the Potatoes
- 9
Heat the Oil
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Use enough oil to fully submerge the fries.
- 10
Fry the Potatoes
Carefully add the dried potato strips to the hot oil in batches. Fry for about 4-5 minutes or until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season with salt immediately.
- 11
Serve
Serve the hot pommes frites with the béarnaise sauce on the side for dipping.