Malt Vinegar Tarragon Aioli Recipes

GRILLED STEAK FRIES WITH MALT VINEGAR AIOLI

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)

Steps:

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

MALT VINEGAR-TARRAGON AIOLI

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.

CHEF JOHN'S TARRAGON AIOLI

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.