Thick fries crackling from the oven, dunked into a mayo with a hoppy kick: Sauce Martin’s East IPA Gallia hot sauce, made with Brasserie Gallia’s IPA from Pantin, pairs citrusy beer with a medium, fruity heat.
Serves 4 · 15 min + 35 min baking
- Cut 2 lb (900 g) of potatoes into thick fries, toss them with 2 tbsp of oil and 1 tsp of salt, and spread them on a baking sheet.
- Bake at 425°F (220°C) for 30 to 35 minutes, turning once, until golden and crisp.
- Meanwhile, stir 2 tsp of East IPA Gallia hot sauce and a squeeze of lemon into 1/2 cup (120 g) of mayonnaise.
- Serve the hot fries with the IPA mayo for dipping.
The star of this recipe: East IPA Gallia Hot Sauce, by Sauce Martin.
