French fries with mayonnaise

Ingredients for 6 servings:

• 2 egg yolks
• 1 tbsp lemon juice
• 1 tsp mustard, medium hot
• 300 ml oil, neutral
• Salt and pepper, white
• 1 ½ kg potatoes (Bintje)
• Oil for frying, e.g. peanut oil
• Salt
• Fleur de Sel
• 1 pinch of turmeric powder
• 1 pinch of paprika powder
• 1 garlic clove(s), roughly diced, as desired
• Pepper, to taste

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

2 basic recipes, homemade

First, bring all the mayonnaise ingredients to room temperature to prevent the mayonnaise from curdling. Whisk together the egg yolk, lemon juice, mustard, salt, and pepper. Then, gradually add the oil, gradually adding it in a thin stream, whisking continuously until the mayonnaise reaches the desired consistency. Season to taste and set aside. There are three ways to prepare French fries. In any case, first, peel the potatoes and cut them into even rectangular sticks, 1 cm thick and 8-10 cm long. Then, soak them in cold water for 20 minutes to remove the starch and prevent them from sticking together. For the first two preparation methods, add enough oil to a deep fryer or a similarly sized pot. If you use a pot, make sure the stovetop is away from an open flame, as escaping fat can quickly cause a fire. Now heat the oil to about 150 degrees Celsius and add the well-drained and dried potatoes in batches. They should be completely covered with oil. The temperature will now drop by about 20-30 degrees Celsius, and the potatoes will essentially be blanched in 8 minutes. Then, lift them out with a ladle, place them on kitchen paper, and increase the oil temperature to 180 degrees Celsius. Now return the potatoes to the oil and fry until golden brown. Then, drain the fat on kitchen paper. Mix the salt, turmeric, and paprika in a steel bowl. Immediately toss the fries in the oil and toss again with a little fleur de sel. Serve immediately, hot and crispy, with the mayonnaise. The following third version uses less oil: Heat 2 tablespoons of oil in a deep, non-stick pan, toss the potato slices in it for about 2 minutes, season with salt until they are fully coated, and then place them on a baking sheet lined with baking paper in a preheated oven at 180°C (top/bottom heat) for about 30 minutes until golden brown. Turn at least once, season again with a little fleur de sel, sprinkle with pepper if desired, and add to the bowl with the turmeric and paprika mixture, mixing well. If desired, you can flavor the oil with a little garlic before adding the potatoes. This is an advantage of this method, as this is not possible when deep-frying. Always serve the fries quickly and hot, as they will become soft and mushy later on.