Truffle Fries:
| Ingredients | Instructions |
|---|---|
| • 2 Kennebec potatoes (cut into ½” batons, 3–4” long; Idaho Baking Potato can be substituted) • 3 quarts avocado oil (for frying) | 1. Heat avocado oil to 300°F. Fry potato batons for exactly 3 minutes. Place fried potatoes on a sheet pan and refrigerate. |
| • Medusa seasoning (or salt and pepper) (to taste) • ¼–½ oz white truffle oil | 2. Heat avocado oil to 365°F. Fry potatoes again for exactly 3 minutes. Ensure oil temperature stays between 160–165°F. Remove from oil, toss with Medusa seasoning or salt and pepper, and drizzle with white truffle oil. |
Truffle Mayo:
| • 16 oz avocado mayonnaise • 2 oz white truffle oil • 1 tbsp good French Dijon mustard • ½ tbsp freshly ground black pepper | 1. Combine avocado mayonnaise, black pepper, Dijon mustard, and white truffle oil in a mixing bowl. Mix until smooth. Cover and refrigerate. |
Homemade Avocado Mayo:
| Ingredients | Instructions |
|---|---|
| • 1 cup avocado oil • 3 egg yolks (room temperature) • ½ tsp hot sauce (cayenne) • 1 oz fresh-squeezed lemon juice (about ½ lemon) • 1 tsp Dijon mustard • ¼ tsp salt | 1. Combine all ingredients in a blender and blend until smooth. |
Notes:
- Always use a thermometer and ensure oil temperature is 300°F for the first fry and between 160–165°F (170°F max) during the second fry for optimal texture.