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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.

Recipe information

  • Yield

    Makes about 2/3 cup

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

Preparation

  1. 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.

Bobby Flay's Burgers, Fries, and Shakes
TagsSauceCondimentTarragonHerbs & SpicesDairy FreeNut FreeVegetarianEasyCookbooks
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