Bistro Style Fries with a Homemade Beet Aioli


 Having a craving for fries I decided to make my own. Naturally, needing something scrumptious to dip the crispy fries in I figured what could be better than a homemade aioli? I decided to put my own twist on an aioli and put pureed beets in it. Here is my recipe for double fried bistro fries with a homemade beet aioli. May I add that the beet aioli is perfect to make on February 14th!! The purple-pink color of the aioli serves as a lovely, festive, savory Valentine's Day side dish.

Recipe Introduction:
When you double fry french fries you get a crispy exterior and creamy interior. The first "fry" is essentially blanching the fries in the fat/oil mixture at a lower heat. You are not looking for any color; instead, you want the fries to be pale and tender. Then you allow the fries to cool. Crank the heat of the duck fat and canola oil up higher and fry the fries for a couple of minutes until crispy brown and golden! Season right away with salt.

Who needs an hour at the gym when you can make a homemade aioli? By the time you slowly emumusify the olive oil into the egg yolk, lemon juice and garlic paste, your arm muscles will have a complete workout from constantly whisking! If you have made homemade aioli or mayonnaise before you will know what I mean, but if you haven't you should definitely try, you will do great! What could be a more perfect time to ace an aioli then during a snowstorm? So be safe, get off the roads and cook!


Fries:

4 cups of duck fat
6 cups of canola oil
3 russet potatoes cut into 1/4-inch sticks
Sea salt to taste


  1. Heat up the duck fat and canola oil until the oil thermometer reaches 300 degrees. Run the cut potatoes under cold water. This removes excess starch and makes fries even crunchier! Make sure that you dry the potatoes before adding them to the hot oil.
  2. In small batches, add the potatoes to the fat and blanch for about 4-6 minutes or until the fries are pale and tender. You can occasionally turn the fries with a slotted spoon. Place your fries on a plate lined with paper towel and set aside to cool to room temperature. You can even place them in the refrigerator for about an hour. Take the fat and oil off the heat.
  3. Return oil to heat and make sure your thermometer reaches about 360 degrees. In small batches add the room-temperature fries to the oil and cook, turning occasionally until they are crisp and golden brown. This will take about 2-3 minutes. Transfer the fries to a plate lined with paper towels. Season immediately with sea salt. Serve hot in a dish with the beet aioli (recipe below) and enjoy!


Homemade Beet Aioli:

3 tsp. fresh lemon juice
1 egg yolk, at room temperature
1 clove of garlic, minced and smashed into a paste
1 cup of extra-virgin olive oil
Salt
Beet puree (recipe below)

*You can create this aioli by constantly whisking, on and off the double boiler; however, feel free to make this without using a double boiler. Here is how I made it.

  1. Add lemon juice, egg yolk and garlic to a bowl and beat until combined. 
  2. While whisking vigorously, drizzle a few drops of oil into the bowl with the egg mixture. Whisking CONSTANTLY drizzle in the oil little by little. You are essentially seeking to emulsify and thicken so be patient until all of the oil is slowly incorporated. The aioli should be smooth, thick and a pale yellow complexion. 
  3. Season with salt. In batches, fold the beet puree into the aioli. Refrigerate the aioli.


Beet Puree:

1-2 bunches of small to medium beets, wash and trim off both ends
Drizzle of olive oil
1-2 tsp. chopped parsley (optional)
Salt
Black pepper
Water as needed


  1. Preheat the oven to 375.  
  2. Place the beets on a long piece of tin foil. Drizzle some olive oil and season with salt and pepper. Create a steam packet by folding up all of the sides, pinching them together and sealing them off. The beets should be inside the foil packet and all of the sides should be tightly sealed so that the beets steam. 
  3. Roast for about 45-60 minutes or until the beets are tender when pierced by a fork. 
  4. Remove the beets from the oven, and allow to cool. 
  5. Place ziploc bags on your hands and rub off the beet skin into the paper towels.
  6.  Cut your beets and place them into a food processor with salt, pepper, parsley and as much water as needed (add water little by little). Puree until smooth. Set aside and make the aioli.


Homemade Beet Aioli 



Happy Eatings!
















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