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1
To make the mayonnaise, in a food processor combine the whole egg, yolk, lime juice, mustard, salt, and cayenne.
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2
Blend well and, with the motor running, drizzle in the olive oil very slowly until the sauce thickens.
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3
Transfer to a small bowl and stir in the cracked pepper.
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4
Cover and set aside, refrigerated, until ready to use or for up to one week.
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5
Place the yucca in a large sauce pan and cover with cold water.
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6
Bring up to a boil, then reduce the heat so that the water is simmering and cook for 20 to 25 minutes, or until fork tender.
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7
Check individual pieces for doneness; some pieces may cook faster than others.
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8
Drain in a colander and, when cool enough to handle, cut into quarters lengthwise and remove and discard the fibrous cores.
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9
Slice very thinly and place on a layer of paper towels.
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10
Cover with another layer of paper towels and pat dry.
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11
In a large heavy sauce pan or deepfat fryer, heat the oil to 375 degrees.
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12
Deep-fry the yucca chips in several batches until golden, then drain on paper towels.
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13
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.
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14
Drain again briefly on paper towels and sprinkle with the sea salt.
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15
Mound the chips around the edges of a large platter and place the bowl of lime pepper mayonnaise in the center.
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16
Scatter a few lime wedges among the chips.
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17
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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18
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
