Pommes Frites with Mayonnaise

Contrary to popular opinion (and name) French fries are a Belgian invention, and one still gets the best pommes frites in Belgium. They are available freshly made from street stalls, and normally served with mayonnaise and, sometimes, gravy. In the recipe below, the type of potato used will affect cooking time, and texture and flavor of the dish. Fries

2 pounds potatoes peeled, sliced into finger-long strips 1⁄2-inch thick

oil for deep-frying

Mayonnaise
• 1 egg yolk
• 1 tsp sharp mustard
• pepper, salt to taste
• sugar to taste (optional)
• 1cupolive oil (or light vegetableoil)
• 3 TBS vinegar or lemon juice

• Rinse potatoes in fresh cold water. Dry well on paper towels.
• Heat oil in a deep-fryer to 3208F. Put in just a handful of fries. (Frying too many cools the oil, leading to soggy fries.)
• Fry for 4–8 minutes depending on the type of potato. Stir regularly to prevent sticking.
• Drain on paper towels and pat dry of excess oil. Set aside for at least 1⁄2 hour.
• Heat oil to 3758F. Again fry the potatoes for 2 minutes until crisp and golden brown.
• The fries should be crisp on the outside and soft on the inside. Serve with salt and homemade mayonnaise.

Mayonnaise All ingredients should be at room temperature.
• In a food processor, blend until smooth the egg yolk, mustard, pepper, salt, sugar (if desired), and half the olive oil.
• With the processor running, gradually add the lemon juice and blend until smooth.
• Next gradually add the remaining olive oil and blend until thoroughly incorporated. Store in the refrigerator. (Unlike commercial mayonnaise, this will not keep well.)