I love having homemade mayonnaise in the fridge, especially for entertaining! My lemon version uses the Meyer variety—a super fragrant, slightly sweet lemon. You could also stir in chives or tarragon. Oven fries should be cooked at a high temperature, and don't forget the fresh rosemary!
Servings: 2 cups mayonnaise - portion of fries for 4 people
Preparation: 15 minutes
Cooking time: 30 minutes
Ingredients :
Lemon mayonnaise
- 2 egg yolks
- 1 tbsp white wine vinegar or white vinegar
- 1 tbsp Dijon mustard
- 1 cup neutral oil (sunflower or grapeseed)
- 2 tbsp extra virgin olive oil
- Zest of one lemon (Meyer variety if possible)
- Juice of half a lemon
- ½ tsp kosher salt
French fries
- 5 russet potatoes, washed and cut into fries about 1 cm in diameter
- 2 tbsp avocado or olive oil
- 3 sprigs of rosemary, leaves removed
- 1 tsp kosher salt
Steps:
Lemon mayonnaise
- Add the egg yolks, vinegar, and mustard to a Pyrex-style measuring cup. Blend with an immersion blender (handheld) until smooth. Slowly add the neutral oil, incorporating air into the mixture with the blender. When the mayonnaise is thick and creamy, stir in the olive oil, lemon zest, lemon juice, and salt.
- Blend until smooth. Taste and adjust seasoning as needed.
Serve the lemon mayonnaise with the hot fries.
Mayonnaise can be stored in the refrigerator for up to a week in a container with an airtight lid.
French fries
- Preheat oven to 220°C (425°F).
- Place the fries in a large bowl and add the oil, rosemary, and salt to the fries. Mix well to coat evenly.
- Spread the fries in a single layer on a baking sheet (or two) lined with parchment paper. Make sure they don't touch each other to ensure optimal cooking.
- Bake for 20 minutes, turn over and bake for another 10 minutes until golden brown and crispy.