Belgian Fries with Mayonnaise

Serves 4

For mayonnaise:

1T plus

1t Dijon mustard

1 large egg yolk

1 cup vegetable or walnut oil

1T fresh lemon juice

1/2t salt

1/4t black pepper

For fries:

3lb. russet potatoes

4C vegetal oil for deep frying

Whisk together mustard and yolk in medium bowl. Add oil in a slow stream, whisking vigorously until mayonnaise is emulsified. Stir in lemon juice, salt, and pepper and chill until ready to serve.

Peel potatoes, then cut lengthwise into 1/3” sticks and submerge in a large bowl of ice water. Rinse potatoes in several changes of cold water in bowl until water is clear. Drain in a colander, then spread out on several layers of paper towels to drain and pat dry.

Heat oil until 300 degrees. Fry potatoes in 4 batches, turning, until just cooked through, but still white, about 6 min. Transfer as fried with a slotted spoon to dry paper towels to drain. Cool potatoes to room temperature, about 30 min.

Reheat oil to 375 degrees. Fry potatoes again in 4 batches, turning until golden, about 5 min. Transfer with a slotted spoon to dry paper towels to drain briefly, then season with salt and serve immediately with mayonnaise for dipping.