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Yuca Chips with Lime Mayo

Yuca chips served with a lime mayonnaise sauce.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Lime and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 3,491 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Yuca Chips with Lime Mayo

serves 6
Time20 to 25 minutes

Ingredients

Directions

Make the mayonnaise

  1. To make the mayonnaise, in a food processor combine the whole egg, yolk, lime juice, mustard, salt, and cayenne.

  2. Blend well and, with the motor running, drizzle in the olive oil very slowly until the sauce thickens.

  3. 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.

Prepare the yuca

  1. Place the yuca in a large saucepan and cover with cold water.

  2. Bring to a boil, then reduce the heat so that the water is simmering and cook for 20 to 25 minutes, or until fork tender.

  3. Check individual pieces for doneness; some pieces may cook faster than others.

  4. Drain in a colander and, when cool enough to handle, cut into quarters lengthwise and remove and discard the fibrous cores.

  5. Slice very thinly and place on a layer of paper towels. Cover with another layer of paper towels and pat dry.

Fry and serve

  1. In a large heavy saucepan or deep-fat fryer, heat the oil to 375 degrees.

  2. Deep-fry the yuca chips in several batches until golden, then drain on paper towels.

  3. 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.

  4. Drain again briefly on paper towels and sprinkle with the sea salt.

  5. 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.

Nutrition, whole recipe (rough)

225Calories
7 gProtein
20 gFat
7 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Limejuice of 1 lime (44ml)11
Chili1 tsp (2.7g)8
Black Pepper1 tsp ground (2.3g)6
Mustard1 tsp (5g) yellow3
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lime + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together3,491 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Lime + mustardtop 7% of all pairs
    Smell alikestrong
    Cooked together392 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Mustard + olivetop 8% of all pairs
    Smell alikestrong
    Cooked together5,950 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Lime + olivetop 8% of all pairs
    Smell alikestrong
    Cooked together3,621 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Yuca
Starchy base that cooks to a tender interior and crisps into a sturdy chip when fried.
Egg
Its proteins and yolk emulsify the oil into a thick, stable mayonnaise.
Olive oil
Forms the body of the mayonnaise as it is slowly emulsified into the egg.
Lime juice
Adds acidity that brightens the mayonnaise and balances its richness.
Vegetable oil
Heat-transfer medium that fries the chips, drying the surface to a golden crisp.

The step that matters

Fry at the correct temperature in batches. Oil at 375 to 390 degrees crisps the surface quickly. Crowding the pan drops the oil temperature, so chips soak up grease and turn soggy instead of crisp.

Swap the mustard

How well each one fits the dish's main ingredients (egg, lime, pepper, olive):

  1. Capsicumfits better
  2. Spinachfits better
  3. Sweet potatofits better
  4. Mustardthe original

Fit is the average pairing score against egg, lime, pepper, olive. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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