Malt Vinegar Tarragon Aioli Recipes

CHEF JOHN'S TARRAGON AIOLI

Chef John's Tarragon Aioli image

The beauty of aioli made in the traditional method with a mortar and pestle is that a small amount of garlic can flavor a large amount of mayo. Also, this real aioli is so strong and powerful that you don't need half a cup of mayo on your grilled fish. Just a teaspoon of my version is so intense it will fully flavor a whole piece of meat or pile of veggies.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes

Time 15m

Yield 8

Number Of Ingredients 6

Ingredients

2 cloves garlic, sliced
1 pinch kosher salt
1 tablespoon chopped fresh tarragon
½ cup mayonnaise
2 teaspoons fresh lemon juice
1 pinch cayenne pepper, or to taste

Steps:

Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized.
Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.

Nutrition Facts : Calories 100.6 calories, Carbohydrate 0.9 g, Cholesterol 5.2 mg, Fat 10.9 g, Protein 0.2 g, SaturatedFat 1.6 g, Sodium 128.3 mg, Sugar 0.2 g

GRILLED STEAK FRIES WITH MALT VINEGAR AIOLI

Grilled Steak Fries with Malt Vinegar Aioli image

Provided by Bobby Flay

Time 55m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup prepared mayonnaise
1/4 cup malt vinegar
2 garlic cloves, mashed into a paste
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh tarragon leaves
Salt and freshly ground coarse black pepper
6 russet potatoes, scrubbed
1/4 cup canola oil

Steps:

Whisk together the mayonnaise, vinegar, garlic, mustard, and tarragon and salt and pepper, to taste, in a bowl. Cover and refrigerate for at least 30 minutes before serving.
Put the potatoes in a pot of cold water, add 2 tablespoons of salt and cook the over medium heat until tender, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.
Heat a grill to high. Brush the potatoes with the oil and season with salt and pepper, to taste, and grill until golden brown and cooked through, about 2 to 3 minutes per side.
Transfer to a serving dish and serve with the aioli alongside.

MALT VINEGAR-TARRAGON AIOLI (BOBBY FLAY)

Malt Vinegar-Tarragon Aioli (Bobby Flay) image

Make and share this Malt Vinegar-Tarragon Aioli (Bobby Flay) recipe from Food.com.

Provided by Chocolatl

Categories Sauces

Time 35m

Yield 2/3 cup

Number Of Ingredients 6

Ingredients

1/2 cup mayonnaise
1 1/2 tablespoons malt vinegar
2 garlic cloves, crushed (or minced)
2 tablespoons fresh tarragon, finely chopped
salt
pepper

Steps:

Whisk all ingredients together.
Cover and chill for at least 30 minutes.
May be made up to 8 hours in advance.

Nutrition Facts : Calories 750.3, Fat 60, SaturatedFat 8.9, Cholesterol 45.8, Sodium 1265.3, Carbohydrate 52.6, Fiber 1.2, Sugar 11.5, Protein 5.4

MALT VINEGAR-TARRAGON AIOLI

Malt Vinegar-Tarragon Aioli image

This aioli is a riff on a tartar sauce that I made for the fish and chips episode of my show Throwdown. I may not have won that particular battle, but I did come out of it with some good ideas. Fries taste delicious doused with malt vinegar, no question, but they can quickly become soggy. This aioli, fragrant with anise-flavored tarragon, blends the great taste of malt vinegar into a creamy dip for fries with even more flavor than the original combo, and none of the sogginess.

Yield Makes about 2/3 cup

Number Of Ingredients 4

Ingredients

1/2 cup mayonnaise
1 1/2 tablespoons malt vinegar
2 tablespoons finely chopped fresh tarragon leaves
Kosher salt and freshly ground black pepper

Steps:

Whisk together the mayonnaise, vinegar, and tarragon in a bowl. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes and up to 8 hours before serving.

FISH AND CHIPS WITH TARRAGON-MALT VINEGAR MAYONNAISE

Fish and Chips with Tarragon-Malt Vinegar Mayonnaise image

The mayo can also be made with dill.

Time 40m

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

3/4 cup mayonnaise
3 tablespoons chopped fresh tarragon
1 tablespoon malt vinegar or cider vinegar
1 cup self-rising flour
1 1/2 teaspoons Old Bay seasoning
1 1/4 cups lager beer
Vegetable oil (for frying)
1 1/2 pounds halibut fillets, cut crosswise into 1/2- to 3/4-inch-thick slices
3 (8- to 10-ounce) red-skinned potatoes or russet potatoes, unpeeled, cut into 1/8- to 1/4-inch-thick rounds

Steps:

Whisk mayonnaise, tarragon, and vinegar in small bowl to blend. Season to taste with salt and pepper.
Whisk flour and Old Bay seasoning in medium bowl to blend. Add beer and whisk just until blended. Pour enough oil into heavy large skillet to reach depth of 1 inch; heat oil to 350°F. Sprinkle fish with salt and pepper. Working in batches, dip fish into beer batter to coat lightly, allowing excess batter to drip back into bowl. Add fish to hot oil and fry until deep golden and just cooked through, about 3 minutes per side. Transfer fish to paper towels to drain. Working in batches, add potato slices to oil and cook until golden and tender, turning occasionally, about 4 minutes. Transfer to paper towels to drain. Sprinkle generously with salt.
Divide fish and chips among 4 plates. Spoon tarragon-malt vinegar mayonnaise alongside and serve.

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