Mayonnaise and chips.

I do not know what this say about me or if it says nothing about me but I think the best foods in the world are potatoes. Versatile and so many different ways you can have them.  But just making them in to chips, not fries but big chunky chips and dipping them in a fresh mayonnaise is very hard to beat. I must admit the first time I saw some one dunk a chip in to some mayonnaise I did think them to be mad but after trying it I knew that some things where just meant to be.

You will need

4 large old potatoes

Oil to fry them in

2 free-range egg yolks

1 tsp Dijon mustard

2 pinches sea salt

pinch ground white pepper

250ml/9fl oz  olive  oil

1 tsp white wine vinegar

2 tsp lemon juice

Now to make your chips as I am sure I have done this before but I will go over it once more.  Peal your potatoes and then cut them in to nice big fat chunky chips.  Now put them in a pan of salted water and bring them to the boil.  Turn the heat down and simmer the potatoes so that you have some give on the out side but still hard in the middle. Now what you are doing is making a chip like a roast potato so bash them about a little , to give you a crispy edge and then fry in oil so the chip cooks but does not take on to much colure.  Take pout of the hot oil and let them cool, get your fat really hot and fry for a second time.  What you get are really crispy on the out side but soft and fluffy in the inside chips.

Now back in the day this was one of the first things that I used to make almost every day when I first started to work in a kitchen.  That was before the egg scare and Mrs Curry. It has some thing that you can not ever get from a mayonnaise out of a jar.

Star by whisking the egg yolks, mustard, salt and pepper all together in a large bowl. Place the bowl on a damp cloth so it stops moving a round . Now start drizzling the  oil in, very slowly at first just a thin trickle.  Whisk quite hard at first so that you get a emulsification of the egg yolks and the oil and keep this up until all the oil is absorbed into the egg yolks and the mix is pale yellow. After you have added about half the oil you can add the rest a little faster but not to fast you do not want it to curdle, so easy does it to start with.

Now if the mayonnaise does split its not the end of the world. Add one teaspoon of mustard in a separate bowl and gradually add the curdled mayonnaise until smooth.

Season with salt and pepper, thin it down with some vinegar and lemon juice cover, and place in a fridge until it has cooled down. Then all you have to do is bring the chips and the mayonnaise together for a perfect snack combination or dips before dinner.