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Ingredients
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Frites (French Fries)
Béarnaise Sauce
Method
Frites (French Fries)
- 1
Prep and soak
Wash and peel the russet potatoes (peeling optional for rustic fries). Cut each potato into 1/3"–1/2" thick sticks for classic frites. Place cut potatoes in a large bowl and cover with cold water. Add 1 tablespoon white vinegar and 2 teaspoons kosher salt; stir and let soak at least 30 minutes, up to 2 hours. Soaking removes surface starch and helps crispness.
- 2
Rinse and dry
Drain the soaking water and rinse the fries under cold running water until water runs clear. Spread the potatoes in a single layer on clean kitchen towels or paper towels and pat completely dry. Moisture will cause oil splatter and soggy fries.
- 3
First (blanch) fry
Heat the oil in a deep heavy pot or fryer to 300°F (150°C). If you don't have a thermometer, heat on medium until a cube of bread browns slowly. Working in batches, fry the potatoes for 4–6 minutes until soft and just beginning to take color — they should be cooked through but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 10–15 minutes.
- 4
Second (crisp) fry and finish
Increase oil temperature to 375°F (190°C). Fry the cooled potatoes in batches for 2–3 minutes until golden brown and crisp. Remove, drain briefly on a wire rack or paper towels, and immediately toss with fine sea salt to taste (about 1 teaspoon total). Serve hot alongside béarnaise sauce.
Béarnaise Sauce
- 5
Infuse vinegar reduction
In a small saucepan combine 3 tbsp white wine vinegar, 3 tbsp dry white wine, 1 tbsp minced shallot, crushed peppercorns and 1 tbsp tarragon leaves. Bring to a gentle simmer and reduce over medium-low heat until liquid is about 1 to 1.5 tablespoons and aromatics are softened (about 6–8 minutes). Strain the reduction into a heatproof bowl, pressing on solids; discard solids. Let the reduction cool slightly.
- 6
Whisk egg yolks
Place the strained reduction in a heatproof bowl set over (not in) a saucepan of simmering water (double-boiler) — water should not touch the bottom of the bowl. Add the 3 egg yolks and whisk constantly until mixture is pale and slightly thickened, about 2–4 minutes. Temperature should reach around 140°F (60°C) for safe thickening but avoid scrambling.
- 7
Emulsify butter
Remove the bowl from the heat. Very slowly begin whisking in the cold butter, one cube at a time, allowing each piece to emulsify before adding the next. Continue until all butter is incorporated and sauce is thick and glossy. If sauce becomes too thick, whisk in a teaspoon of warm water to loosen. If it breaks (separates), whisk in a tablespoon of warm water vigorously to bring it back together.
- 8
Season and finish
Stir in 1/2 teaspoon salt, 1/4 teaspoon freshly ground pepper and 1 teaspoon lemon juice. Taste and adjust seasoning. Fold in 1 teaspoon chopped fresh tarragon. Keep the béarnaise warm (not hot) in a thermos or over the warm double-boiler with the heat off until serving. Use within 1 hour for best texture.
