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Yuca Fries with a Trio of Sauces

Thin cut Tio Jorge® Yuca Fries with three sauces – sweet and sour tomato, saffron, and truffle parm aioli.

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food and FOH.

Sweet and Sour Tomato Sauce

  • 4 ea. Large tomatoes, quartered
  • 6 cloves Garlic
  • 2 ea. Shallots, sliced
  • 1/4 cup Mustard
  • 1/4 cup Ketchup
  • 1 cup Sugar
  • 1 cup Vinegar
  • 1 quart Water
  1. Sauté garlic and shallot.
  2. Add in all ingredients and cook for 20 minutes.
  3. Blend and serve.
  4. Season to adjust taste.

Truffle Parm Aioli

  •  2 ea. Egg yolks
  • 2 cups Neutral oil
  • 1 tsp. Truffle oil
  • dash of lemon juice for taste
  • touch of water to adjust thickness
  • 1/4 cup Grated Parmesan
  1. Whisk oils into yolks and add parmesan and lemon juice at the end

Saffron Aioli

  • 1 pinch Saffron
  • 2 ea. Egg yolks
  • 2 cups Neutral oil
  • dash of lemon juice
  • touch of water to adjust thickness
  1. Add saffron to 1 tsp of hot water and let set til cooled.
  2. Whisk in oil to yolks and add saffron and lemon juice. season to taste.
  3. Use water to adjust thickness

Thin Cut Yuca Fries 

  • Thin Cut Tio Jorge® Yuca Fries
  1. Fry up the thin cut yucca fries at 325f and then again at 375f until golden brown and crispy.