Yuca Chips With Lime Pepper Mayonnaise
Yield: 6 Servings
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken

1 lg Egg; plus
1 lg Egg yolk
3 tb Lime juice
1 tb Dijon mustard
1/2 ts Salt
1 ts Cayenne pepper
1 1/2 c Olive oil
1 tb Cracked black pepper
3 lb Yuca
6 c Vegetable oil; for frying
1 1/2 tb Coarse sea salt
2 Limes; cut into thin wedges

To make the mayonnaise, in a food processor combine the whole egg, yolk, lime juice, mustard, salt, and cayenne. Blend well and, with the motor running, drizzle in the olive oil very slowly until the sauce thickens. Transfer to a small bowl and stir in the cracked pepper. Cover and set aside, refrigerated, until ready to use or for up to one week. Place the yuca in a large sauce pan and cover with cold water. Bring up toa boil, then reduce the heat so that the water is simmering and cook for 20to 25 minutes, or until fork tender. Check individual pieces for doneness;some pieces may cook faster than others. Drain in a colander and, when cool enough to handle, cut into quarters lengthwise and remove and discard thefibrous cores. Slice very thinly and place on a layer of paper towels. Cover with another layer of paper towels and pat dry. In a large heavy sauce pan or deep-fat fryer, heat the oil to 375 degrees. Deep-fry the yuca chips in several batches until golden, then drain on paper towels. Increase the heat under the fryer so that the oil comes to 390 degrees and, again in several batches, deep-fry the chips until they are deep golden and slightly puffed. Drain again briefly on paper towels and sprinkle with the sea salt. Mound the chips around the edges of a large platter and place the bowl of lime-pepper mayonnaise in
the center. Scatter a few lime wedges among the chips. This recipe yields 6 servings.