Malt Vinegar 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.
COD GOUJONETTES WITH SALT AND MALT VINEGAR AIOLI
Steps:
- Fill the fryer with oil and heat to 375 degrees F. Preheat the oven to 200 degrees F.
- Cut the cod into 1-by-3-inch strips, using a sharp knife.
- Combine the flour, seafood seasoning, baking soda and a pinch salt in a medium bowl. Make a well in the center and gently pour in the beer. Mix until just combined. Working in batches, coat the fish generously in the batter.
- Fry the fish in batches until golden brown and crispy, turning the fish over to make sure they fry evenly, about 5 minutes. Transfer immediately to paper towels to blot the excess oil. Season with salt while the fish are still very hot.
- Arrange the fish on a baking sheet lined with a cooling rack, and insert a cocktail toothpicks into each piece. Hold in the oven until ready to serve.
- Serve with a small dollop of the Salt and Malt Vinegar Aioli on top of the fried cod.
- Whisk together the mayonnaise, vinegar, parsley and garlic in a medium bowl until combined. Stir in the salt, adding more to taste, if needed. Reserve until ready to use.
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.
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
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