Le Bouche à Oreille Liège-Style Fries with Homemade Mayo Recipe
Golden Belgian fries, crisp outside and soft inside, served with thick homemade mayo. Le Bouche à Oreille-style Liège Fries are simple, traditional and exactly the kind of thing that reminds you potatoes may be proof the universe likes us.
Yield: 4 Servings
Ingredients
Homemade Mayo
- 1 Egg Yolk
- 1 teaspoon Dijon Mustard
- 1 tablespoon White Wine Vinegar
- 1 teaspoon freshly squeezed Lemon Juice
- 1/2 teaspoon Salt
- 1/8 teaspoon White Pepper
- 3/4 cup Neutral Oil, such as Canola Oil or Sunflower Oil
Fries
- 3 pounds Russet Potatoes
- Beef Tallow, Peanut Oil or Canola Oil for frying
- Salt to taste
Instructions
- Place egg yolk, Dijon mustard, white wine vinegar, lemon juice, salt and white pepper in a medium bowl.
- Whisk until smooth.
- Add oil very slowly, a few drops at a time, whisking constantly.
- Continue whisking in oil in a thin steady stream until mayonnaise is thick and glossy.
- Cover mayo and refrigerate until ready to serve.
- Peel potatoes if desired.
- Cut potatoes into thick fries, about 1/2 inch wide.
- Place fries in a large bowl of cold water.
- Soak 30 minutes.
- Drain fries well.
- Pat fries very dry with clean kitchen towels.
- Heat frying fat or oil to 300°F in a deep heavy pot.
- Fry potatoes in batches until pale, softened and cooked through but not browned.
- Transfer fries to a wire rack.
- Let fries rest 20 to 30 minutes.
- Increase frying fat or oil to 375°F.
- Fry potatoes again in batches until golden brown and crisp.
- Transfer fries to a clean wire rack or paper towel-lined tray.
- Season immediately with salt.
- Serve hot with homemade mayo.