Difficulty: Medium
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 6 servings

Ingredients:

Dijon Aioli:

1 egg*
1 egg yolk
2/3-cup Dijon mustard
1 tablespoon garlic puree
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2-cup olive oil
1 1/2 cups vegetable oil
3 teaspoons lemon juice

Russet Fries:

4 large russet potatoes
1 quart peanut oil
1/4-cup chopped parsley
Salt and pepper

Instructions:

1. Place the egg, egg yolk, Dijon mustard, garlic puree, salt, and pepper in a food processor fitted with a metal blade and process until well blended.
   
2. With the processor running, slowly pour in the oils, gradually increasing the amount added as the sauce thickens. As soon as the sauce is very thick, thin with lemon juice, followed by the remaining oil. Place in a medium bowl and check for seasoning, adding more lemon juice, salt and pepper if necessary.
   
3. Peel potatoes and slice into 1/4-inch slices. Cut each slice in 1/4-inch strips, and rinse in cold water.
   
4. Heat the oil to 315 to 325 degrees F.
   
5. In 4 to 5 small batches, blanch the fries for approximately 8 minutes, or until golden brown. Drain on paper towels.
   
6. When ready to serve, heat oil to 350 to 375 degrees F.
   
7. In small batches, fry blanched potatoes for 2 to 3 minutes, until golden brown and crispy. Drain well, and toss in mixing bowl with chopped parsley and salt and pepper. Serve with Dijon aioli.

*RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness.... Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.