Frites avec Mayonnaise
The national obsession: freshly double-fried Belgian Bintje chips served piping hot with authentic rich homemade Belgian egg mayonnaise whisked with sharp mustard and lemon.
Ingredients
- • 1kg Belgian Bintje potatoes, cut into 1cm batons and dried
- • Beef dripping (blanc de bœuf) or oil for double frying
- • 2 fresh egg yolks at room temperature
- • 1 tbsp sharp Belgian mustard
- • 200ml neutral sunflower or groundnut oil
- • 1 tbsp white wine vinegar or fresh lemon juice
- • Fine sea salt and white pepper
Preparation Steps
In a bowl, whisk the egg yolks with the mustard, salt, and vinegar. Slowly drizzle in the sunflower oil in a thin, steady thread while whisking vigorously until a thick, glossy, stiff mayonnaise forms. Season with white pepper.
Fry the dry potato batons in beef dripping at 150°C for 6 minutes until cooked through but pale. Lift out and spread on wire racks to cool for 20 minutes.
Heat the fat to 180°C. Plunge the fries back into the oil for 2 to 3 minutes until shatteringly crisp and golden.
Dump into a bowl, toss with sea salt, and heap into paper cones with a massive dollop of the homemade mayonnaise perched on top.