3 tablespoonsplus ½ teaspoon Dijon mustard, divided
2teaspoonslemon juice
½cupolive oil
3tablespoonscanola or vegetable oil
2clovesgarlicmashed to a fine paste
1Tablespoonagave syrup
2teaspoonsfresh tarragon, chopped fine
sea salt and black pepper to taste
Sweet potato fries:
2largesweet potatoes
2tablespoonscoconut oil
sea salt and black pepper to taste
Instructions
Prepare aioli:
In the bowl of a mixer, blender or food processor, whisk together egg yolk, ½ teaspoon mustard and lemon juice.
Combine oils in a measuring cup with a pour spout.
While your machine is whisking, add in a few drops of oil, whisking constantly until the mixture is smooth and emulsified.
Continue adding oil in a very fine stream while your machine emulsifies the oil into the egg mixture.
Once all the oil is added, continue to whip aioli for a few minutes.
Add in garlic, remaining mustard, agave, and tarragon and gently mix.
Add salt and pepper to taste.
Chill aioli until ready to serve.
Sweet potato fries:
Preheat oven to 450° and line a baking sheet with parchment paper.
If desired, peel sweet potatoes.
Cut potatoes into long thin strips.
In a bowl, toss sweet potatoes with coconut oil to lightly coat fries.
Season with a generous amount of sea salt and black pepper and toss again.
Arrange fries on baking sheet in a single layer, being careful to not crowd the pan.
Bake sweet potatoes until they are tender, flipping fries about every 10-15 minutes. (If you have a convection oven, turn it on. It will help crisp the fries).
Once potatoes are cooked, reduce oven temperature to 200F and bake until crispy.
Serve with aioli.
Notes
Aioli should be kept in the refigerator until ready to serve.
Aioli should be used within 2-3 days of making it. But, when in doubt, throw it out. It's always better to be safe than sorry when using raw eggs.
The cooking time is just an estimate. The length of time needed to bake the sweet potato fries is dependant on how thinly you slice them.