Rustic Fries with Marie Rose sauce

0 Ratings
Cooking time
Cooking time 30 minutes. À la minute: 1 minute.


  • 100 g mayonnaise
  • 125 g ketchup
  • 5 g Worcestershire sauce
  • ¼ ts paprika powder
  • ¼ ts cayenne powder
  • 10 g lemon juice
  • 50 g egg white
  • salt
  • tabasco
  • 70 g black pepper
  • 30 g lemon zest (grate as shown)
  •  Connoisseur Rustic Fries


A super light version of the all-time classic Marie Rose sauce as a dip for bold fries. Excellent for restaurants that really would like to make the difference.

  • Heat a dry frying pan on an induction hob.
  • Heat the black pepper in a pan until fragrant. Allow to cool.
  • In an electric coffee grinder, grind the black pepper into a coarse powder.
  • Grate the lemon over a bowl.
  • Mix the lemon zest with the ground black pepper and transfer to a dehydrator tray.
  • Dry the mixture at 70°C for 3 hours.
  • Whisk up the remaining ingredients in a measuring cup.
  • Pour into a half-litre siphon.
  • Aerate with 1 cartridge and shake a few times.
  • Cut open the bag of Connoisseur Rustic Fries and shake into a bowl.
  • Deep fry the fries until golden brown and crispy.
  • Shake the fries in a strainer.
  • Season with salt and lemon pepper.
  • Pipe the Mary Rose foam into a glass.
  • Serve the fries with the airy Marie Rose sauce.
  • Garnish with a lemon wedge and a sprig of crazy pea.