{"id":1985,"date":"2026-07-14T17:31:33","date_gmt":"2026-07-14T15:31:33","guid":{"rendered":"https:\/\/cooknvibe.com\/?post_type=cp_recipe&p=1985"},"modified":"2026-07-14T17:31:33","modified_gmt":"2026-07-14T15:31:33","slug":"potato-mille-feuille-x-basil-mayo-x-smoked-bell-pepper-ketchup","status":"publish","type":"cp_recipe","link":"https:\/\/cooknvibe.com\/index.php\/recipes\/potato-mille-feuille-x-basil-mayo-x-smoked-bell-pepper-ketchup\/?lang=en","title":{"rendered":"Potato mille-feuille x Basil mayo x Smoked bell pepper ketchup"},"content":{"rendered":"

Potato mille-feuille x Basil mayo x Smoked bell pepper ketchup<\/h2>\n

Ingr\u00e9dients<\/h3>\n
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Mille-feuille de pommes de terre<\/div>\n
800<\/span> g<\/span> Pommes de terre<\/span><\/div>\n
60<\/span> g<\/span> beurre<\/span><\/div>\n
5<\/span> g<\/span> sel<\/span><\/div>\n
poivre<\/span><\/div>\n
4<\/span> c-\u00e0-s<\/span> d’huile<\/span><\/div>\n
Mayonnaise basilic<\/div>\n
1<\/span> <\/span> jaune d’oeuf<\/span><\/div>\n
1<\/span> <\/span> moutarde<\/span><\/div>\n
1<\/span> <\/span> jus de citron<\/span><\/div>\n
100<\/span> <\/span> d’huile neutre<\/span><\/div>\n
50<\/span> g<\/span> basilic frais + 2 feuilles<\/span><\/div>\n
1<\/span> pinc\u00e9e<\/span> sel<\/span><\/div>\n
Eau glac\u00e9e<\/span><\/div>\n
Ketchup de poivron fum\u00e9<\/div>\n
350<\/span> g<\/span> poivrons rouges<\/span><\/div>\n
25<\/span> ml<\/span> vinaigre blanc<\/span><\/div>\n
20<\/span> g<\/span> sucre<\/span><\/div>\n
1<\/span> c-\u00e0-c<\/span> oignon en poudre<\/span><\/div>\n
1<\/span> c-\u00e0-c<\/span> ail en poudre<\/span><\/div>\n
2<\/span> g<\/span> paprika<\/span><\/div>\n
2<\/span> g<\/span> f\u00e9cule de mais (Maizena)<\/span><\/div>\n
2<\/span> g<\/span> sel<\/span><\/div>\n<\/div>\n

Instructions<\/h3>\n
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Potato mille-feuille<\/div>\n
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Peel and cut into thin slices, 1\u20132 mm, using a mandoline or a knife<\/p>\n<\/div>\n<\/div>\n

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Melt the butter and stir in the salt<\/p>\n<\/div>\n<\/div>\n

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Preheat the oven to 150\u00b0C (300\u00b0F)<\/p>\n<\/div>\n<\/div>\n

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In a loaf pan lined with parchment paper, arrange a layer of potato slices, overlapping each slice by one third<\/p>\n<\/div>\n<\/div>\n

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Using a pastry brush, brush with butter and sprinkle with pepper. Repeat until all the potatoes are used up.<\/p>\n<\/div>\n<\/div>\n

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Cover the top of the pan with aluminum foil and bake for 1 hour 30 minutes, until the potatoes are tender (the blade of a knife should slide in easily)<\/p>\n<\/div>\n<\/div>\n

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Remove from the oven, let cool slightly, then place a weight on top and refrigerate overnight.<\/p>\n<\/div>\n<\/div>\n

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The next day, unmold by turning the pan upside down, then cut into individual portions<\/p>\n<\/div>\n<\/div>\n

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In a hot pan lined with parchment paper, add a little oil and brown the potato squares on each side<\/p>\n<\/div>\n<\/div>\n

Smoke bell pepper ketchup<\/div>\n
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Preheat the oven to 220\u00b0C (425\u00b0F) and roast the peppers until blackened, about 15 minutes on each side<\/p>\n<\/div>\n<\/div>\n

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Let them cool slightly, then remove the skin that will peel off easily, along with the seeds and the white membranes inside<\/p>\n<\/div>\n<\/div>\n

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Blend until smooth<\/p>\n<\/div>\n<\/div>\n

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In a saucepan, add 220 g of this mixture along with the remaining ingredients except the cornstarch, and heat over low heat<\/p>\n<\/div>\n<\/div>\n

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Mix the cornstarch with 1 tablespoon of water to form a paste, then add it to the saucepan. Cook for 5 minutes, until the sauce thickens, then let cool<\/p>\n<\/div>\n<\/div>\n

Basil mayonnaise<\/div>\n
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In boiling water, blanch the basil leaves for 30 seconds, reserving 2 leaves<\/p>\n<\/div>\n<\/div>\n

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Immediately transfer them to a bowl of ice water to stop the cooking and set the color, then drain, pressing the leaves to remove excess water<\/p>\n<\/div>\n<\/div>\n

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Blend with the oil until smooth<\/p>\n<\/div>\n<\/div>\n

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In a narrow bowl, add the egg yolk, mustard, lemon juice and salt<\/p>\n<\/div>\n<\/div>\n

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Make the mayonnaise using an hand blender or a whisk, slowly drizzling in the green oil<\/p>\n<\/div>\n<\/div>\n

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Add the 2 reserved basil leaves and blend until fully incorporated<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":2026,"comment_status":"open","ping_status":"closed","template":"","class_list":["post-1985","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-appetizers-en","cp_recipe_category-breakfast-brunch","cp_recipe_category-dejeuner-brunch-en","cp_recipe_category-entrees-en","cp_recipe_category-main-dishes-en","cp_recipe_category-plat-principal-en","cp_recipe_category-vegetarian-en"],"_links":{"self":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/cooked_recipe\/1985","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/comments?post=1985"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media\/2026"}],"wp:attachment":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media?parent=1985"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}