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Dairy
Medium
40 Hours
Diets 
Fries with garlic-truffle mayo and Parmesan. Recipe courtesy of Basil Pizza and Wine Bar, located in Crown Heights, Brooklyn.
5 Idaho potatoes, sliced into French fries
oil, for frying
2 pinches kosher salt
pinch freshly ground Gefen Black Pepper or crushed peppercorns
pinch chopped fresh parsley
1 tablesopoon freshly grated Parmesan cheese
4 egg yolks plus 1 whole egg
1 teaspoon fresh lemon juice
1 teaspoon Kedem White Wine Vinegar
1 and 1/2 cups Gefen Canola Oil
2 teaspoons kosher salt
1/4 cup Bartenura Extra-Virgin Olive Oil
1/2 cup truffle oil (see note)
1 tablespoon roasted garlic
Rinse cut potatoes well with cold water to remove the starch (this prevents them from sticking together). Drain and dry completely to avoid splattering.
Prepare the mayonnaise: In a blender or food processor (a Vitamix is recommended), combine egg yolks, egg, lemon juice, and vinegar. Blend for 30 seconds. Add canola oil in a slow stream while blending; blend until emulsified. Add salt. Continue to blend while adding olive oil in a slow stream. Finally, slowly add in truffle oil while blending. Add roasted garlic.
Heat oil in a deep fryer to 250 degrees Fahrenheit. Add French fries and fry for five to six minutes. Remove from oil and place on a baking sheet. Place sheet in the refrigerator for half an hour, until French fries are cold.
Heat oil in a deep fryer to 350 degrees Fahrenheit. Add cooled French fries and fry again for two to three minutes, until golden and crisp. Season with salt, pepper, and parsley. Sprinkle with Parmesan cheese.
Serve truffle mayonnaise in a ramekin alongside fries.
Reproduced from Secret Restaurant Recipes by Victoria Dwek and Leah Schapira with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
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