Fries with Gochujang Mayo
- serving for 3-4
- 1 hour
- deep-bottom pan
For Fries
Ingredient
Maris piper potatoes 1 kg
Others
cold water
For Mayo
Ingredient
egg yolks 2 pc
dijon mustard 1 tsp
lemon juice 1 tsp
sherry vinegar 1 tsp
veg oil 200 ml
Sauce & Seasoning
dark soy sauce 1 tbsp
gochujang 1 heaped tbsp
salt to taste
Others
Tossing
salt
Korean red pepper flakes
Others
oil for frying
Directions
Mix the egg yolk, mustard, lemon and vinegar and then stream in the oil constantly whisking
Add the soy, gochujang and salt season to taste
Square off the edges of the potatoes and cut into even baton shapes
Wash potatoes in cold water then dry completely
Heat oil to 130c fry for 8-9 mins until tender and form an outer coating and put aside
Heat oil to 180c fry for 3-4 mins until golden and crispy
Toss with salt and pepper flakes then serve immediately
Principles
- Add oil to yolk gradually: oil can be broken into small droplet to emulsify properly
- Soak potatoes: remove the exterior starch result in more rigid, less sticky and crispier crust
- 1st frying: remove moisture of food
- 2nd frying: causes the starch to “retrograde” and be absorbed into the potatoes result in crisper exterior and fluffier interior
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman