Potatoes, Porcini Mayo, and Chorizo

Place potatoes in a pot, cover with cold water, season with salt, and bring to boil. Reduce to slow simmer. When potatoes are just cooked through, drain and transfer to sheet tray to cool. Heat deep fryer to 325°F and blanch potatoes until a crust forms on the exterior. Remove from oil and cool.

In a blender on high speed, blend porcini and oil. Pour into pot and gently warm. Let cool. Shake well before use.

Combine powder and salt.

To a food processor, add yolk, lemon juice, Dijon, vinegar, salt, and water. Process, slowly streaming in canola oil followed by 200 grams Porcini Oil. When emulsified, transfer Porcini Mayonnaise base to a large bowl. Slowly whisk prepared mayonnaise into the mayonnaise base.

Heat oven to 350°F. Freeze chorizo. Shave on microplane. Evenly distribute shavings on a sheet tray and lightly toast until dry.

Heat deep fryer to 375°F. Fry Potatoes until lightly browned and crisp; drain. Transfer 160 grams  of Potatoes to a serving bowl and dress with Porcini Oil and season with Porcini Salt. Top with a 25-gram spoonful of Porcini Mayonnaise. Finish with Chorizo. Garnish with chives.