Pomme Frites Recipe
truffle aioli, sauce Bearnaise
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Ingredients
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Pomme Frites
Truffle Aioli
Sauce Bearnaise
Method
Pomme Frites Preparation
Prepare the Potatoes
Peel the russet potatoes and cut them into thin strips. Soak the strips in water for at least 30 minutes to remove excess starch. Drain and pat dry.
Fry the Potatoes
In a large pot, heat vegetable oil to 350°F (175°C). Carefully add the potato strips in batches and fry until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels, sprinkling with salt.
Truffle Aioli Preparation
Mix Ingredients
In a bowl, combine mayonnaise, truffle oil, minced garlic, lemon juice, and salt. Whisk until smooth and well combined. Adjust salt to taste.
Sauce Bearnaise Preparation
Make the Reduction
In a small saucepan, combine minced shallots, white wine vinegar, and dry white wine. Simmer until reduced to about 2 tablespoons. Strain and set aside.
Prepare the Sauce
In a heatproof bowl, whisk egg yolks with the shallot reduction. Place over a pot of simmering water (double boiler) and whisk until thickened. Gradually whisk in melted butter until the sauce is smooth. Stir in chopped tarragon and salt to taste.