Ingredients

Wedges
500g Frozen Potato Wedges
800g Cooking Oil

Homemade Mayonnaise
60g Pasteurised Egg Yolks
210g Sunflower/Canola Oil
1 Teaspoon Dijon Mustard
1 Tablespoon White Wine Vinegar
2 Pinches Fine Salt
2 Pinches White Pepper Powder

Thai Sweet Chilli
5g Coriander
5g Fresh Lemongrass
60g Thai Sweet Chilli Sauce
1 Teaspoon Lemon Juice
Lime Nacho Cheese
10g Shallots
60g Nacho Cheese Sauce
3 Fresh Kaffir Lime Leaves

Curry Mayo
10g Shallots
3 Pinches Meat Curry Powder
1 Tablespoon Butter
4 Tablespoons Mayonnaise

Sour Cream Spinach
25g Fresh Baby Spinach
200g Water
1 Teaspoon Lemon Juice
1 Teaspoon Salt (with excess for seasoning)
4 Tablespoons Sour Cream
To Taste White Pepper Powder
Blue Pea Truffle Mayo
5g Dried Blue Pea Flower
100g Water
1 Teaspoon Truffle Oil
4 Tablespoons Mayonnaise

Sour Cream Pickled Beetroot
60g Beetroot
60g Sugar
80g Vinegar
120g Water
4 Tablespoons Sour Cream

Pickled Purple Cabbage Mayo
60g Purple Cabbage
60g Sugar
80g Vinegar
120g Water
4 Tablespoons Mayonnaise

1. Methods for Rainbow Dips

Handmade Mayonnaise

1. Attach Balloon Whisk to your Hand Blender. Into your Hand Blender Measuring Beaker, add egg yolk, Dijon mustard and white wine vinegar. Blend well to your desired consistency. While blending, add slowly sunflower or canola oil. Season with salt and pepper.

Thai Sweet Chilli

2. Chop and smash white stalk base of lemongrass then slice finely. With your Hand Blender, blend Thai chilli sauce, lemon juice, coriander and sliced lemongrass base well to your desired consistency.

Lime Nacho Cheese

3. With your Hand Blender, chop shallots. By hand, finely chop Kaffir lime leaves. Add into a small bowl, Nacho cheese sauce, chopped shallots, chopped Kaffir lime leaves. Mix well with spoon.

Curry Mayo

4. With your Hand Blender, chop shallots. In a lightly heated pan, add butter. Fry Chopped Shallots for about 2 to 3 minutes. Add Meat Curry Powder, and mix well. Set aside in a bowl for 5 minutes to cool. Add to 4 tablespoons of mayonnaise. Mix well with spoon.

Sour Cream Spinach

5. Bring water to boil. Add salt. Blanch spinach for 1 minute to soften and make blending easier. Remove spinach and squeeze off excess water. With your Hand Blender, blend sour cream, cooked spinach, lemon juice, salt and pepper well to your desired consistency.

Blue Pea Truffle Mayo

6. Lightly heat up water. Infuse with blue pea flowers for about 3 to 5 minutes. Strain to obtain blue liquid. With your Hand Blender, blend 4 tablespoons of mayonnaise, 1 teaspoon of truffle oil and 1 teaspoon of blue liquid well, and set aside.

Sour Cream Pickled Beetroot

7. Peel, quarter and thinly slice beetroot to about 0.2cm thick. Boil water, vinegar, sugar, and stir well. Add sliced beetroot to pickle it for a tangy punch. Turn off heat and infuse for 20 minutes, then strain off liquid. With your Hand Blender, blend pickled beetroot and sour cream well to your desired consistency.

Pickled Purple Cabbage Mayo

8. Thinly slice purple cabbage. Boil water, vinegar, sugar, and stir well. Add sliced cabbage to pickle it for a tangy punch. Turn off the heat and infuse for 20 minutes, then strain off liquid. With your Hand Blender, blend 4 tablespoons of mayonnaise and pickled cabbage well to your desired consistency.

2. Methods for Wedges

9. Into a heated frying pan, bring cooking oil up to temperature. Test with one potato wedge. The oil is hot if bubbles form. Add all potato wedges and fry for about 5 to 8 minutes until golden.

10. Serve with dipping sauces and enjoy.

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