Crispy Beef Tallow French Fries with Homemade Demi-Glace Sauce
Rated 5 stars by 1 users
Category
Chef Emari Stevens
Servings
2-3
One of FOND's chef partners, Emari Stevens, created this simple, yet incredibly flavorful french fry side. Use it the next time you want to impress a crowd, or just enjoy a dinner in that only feels fancy.
This simple plate is built on one idea: FOND's beef, used three ways. Fried in tallow, finished with stock, glazed with demi-glace.
Author:Alysa Seeland
Ingredients
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2 large russet potatoes (about 1½ lbs total)
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4–5 cups FOND's Pure & Unflavored Beef Tallow (for frying), can sub any flavor you'd like!
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¾ tsp fine sea salt (or to taste)
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½ cup FOND's Beef Demi-Glace
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¼ cup FOND's Tomato & Thyme Bone Broth (plus more as needed)
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½ tsp freshly cracked black pepper
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½ tsp champagne vinegar
French Fries
Demi-Glace Finish (served on the side)
Directions
Cut potatoes into 3/8-inch fries and soak in cold water for 30 minutes
Drain and dry thoroughly
Heat beef tallow to 325°F
Fry fries in batches for 6–7 minutes until tender but pale
Remove and rest 5 minutes
Raise oil temp to 375°F
Fry again for 2–3 minutes until deeply golden and crisp
Season immediately with sea salt
For the Sauce:
Warm demi-glace gently over low heat
Whisk in bone broth a little at a time until glossy and spoonable
Finish with cracked black pepper and turn off the heat
Stir in champagne vinegar
Spoon sauce into a small ramekin
Plate fries hot and crisp with sauce on the side
