Malt Vinegar Tarragon Aioli Recipes
GRILLED STEAK FRIES WITH MALT VINEGAR AIOLI
Provided by Bobby Flay
Time 55m
Yield 4 servings
Number Of Ingredients 8
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.
CHEF JOHN'S TARRAGON AIOLI
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
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
MALT VINEGAR-TARRAGON AIOLI (BOBBY FLAY)
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
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
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
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.
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