Gourmet french fries and homemade dipping sauces prepared by Carefree Station
Well we’re back in the kitchen with executive chef Thomas from Carefree station and we’re making Gourmet french fries we’ve already learned quite a bit about potatoes and which ones make the best mashed potatoes french fries and um homemade French no homemade uh potato chips that’s right which I can’t stop
Eating that’s why we brought if I if I choke it’s because I’ve been eating chips now now the second step of this weekend process is um something to have with the fries obviously salt just doesn’t cut it anymore although we did bring some exotic salts you did let’s go
Through these real quick okay well you have a a Murray river which is out of Australia yep you have a Hawaiian uh sea salt and then this one is smoked and then what you see over here and let me bring that here this is a black Hawaiian
Salt mixed with Ash so actually it looks like pepper on the on the fries but it’s actually a salt so it’s really fun now let me ask quick these are kind of a like a specialty store item yeah and online you know definitely would you use
Them for for for the flavoring or just for this for the kind of the presentation at the end well you know the presentation would be one thing but the flavors are are very subtle and so um if you like to try different salts and things it’s definitely a way to go
To to get creative cuz the potato can be just a vessel to do whatever you want gotcha and which one’s this one that’s a Hawaiian okay I’m me try a little Hawaiian so but what we need to do is make a homemade a um mayonnaise or aoli
Okay and this is a basic again technique as as is cooking french fries the aoli or mayonnaise is just as as basic of an of a recipe so we’re going to start with two whole eggs okay this plastic yeah it’s plastic you’re going to use use the
Um mixer if you will is it a mixer or is it a a m a blender on a stick kind of there’s a lot of names for it go ahead okay you want to put that in there oh you going to put some more stuff yeah
Let’s um pull that up for a second let me add a littleon a garlic clove and this is just a base recipe so you can add whatever you want to it from here which we’ll do after we make it a little lemon juice okay go ahead you can start whipping that all
Right now you want to get that nice and whipped and then we will start the drizzle oil okay you can probably let that go and uh want be I mean hold it’ll hold itself oh gotcha and you have to be ambidextrious in the kitchen okay or you’ll get fired
Okay so you’re going to go blender oil drizzle there you go now I wanted to show everyone at home what we do at the restaurant and we use the heavy duty uh turbo model with the goggles let me just uh so that’s just wrong on so many
Levels I don’t even yeah that happens uh really fast with the restaurant but so you drizzle let me let me finish go ahead it’ll happen really fast now cuz the oil will emulsify or blend itself together with the fat okay there it goes it’s starting to get thick
Up as yep you can probably stop right there so you see that wow that’s mayonnaise that’s it that’s mayonnaise mayonnaise orioli if you want to be fancy and charge more okay at our house you know what manise we’re not charging so now what we’re going to do here let’s divide this up
Okay we have smaller portions in our recipe but that’s okay you know what thank you for bringing that in a vessel like that so we can see how that isn’t it amazing how it happens so fast yeah you should see how fast it happens with the Turbo with the turbo yeah it it’ll
Turn into um wall spackle before you realize it now we have qu La Co okay I wanted to touch on this say that again qu La Co qu this is a Mexican delicacy from the Aztec times it’s um basically a a corn fungus but don’t let that scare
You it’s a mushroom flavor okay okay so we’re going to add a couple tablespoons and by the way I’m not the one that’s scared it’s Andy that gets scared oh yeah she’s a wimp she doesn’t like spice either a little Blanco tequila it’s got a nice sharpness okay okay again let’s
Do some roasted garlic okay and I’m going to have you mix this while I’m adding the things in pinch of Chipotle powder okay adds a little bit of heat splash of cherry because we can’t do anything right or simple and then a little bit of truffle oil just to
Accentuate that mushroom flavor and it should impress everybody with O course of course it’s a little overused but it’s okay mushroom there’s something about being able to say it has truffle oil in it that makes qu La Co is the is the name drop there so let’s let that
Rest let’s come over to our herb okay we’re going to have the fresh herbs any of your choice we like a mix of parsley and Teragon and basil okay so we’ll mix that in and let’s just use the spatula for that okay let’s mix that we got a
Chardonnay of your choice just to thin it out a little so you don’t have spackle okay little lemon zest okay pinch of salt and that one should have some too and and um those are your sauces now what you don’t see here is the ketchup we’ll be doing that in the
Next segment cuz that’s the ultimate dipping sauce for french fries and uh and we do have some here if you want to give it a quick go M but uh these are the reasons light very light they’re not heavy at all and it has nothing like the jar flavor you would
Expect and and that’s is that totally mushroom or what but it’s not overpowering mushroom it’s a it’s it’s subtle and intense like a truffle would be but not I can’t even describe that and it’s got a little kick so I love it yeah so don’t let the name or the
Texture or look fool you this stuff is killer I’d encourage people to get out there and get some qu and make some quesadillas or or the aoli options are endless