CHEATER'S AIOLI
Learn how to make creamy, tangy, garlicky aioli at home with this easy recipe! You'll just need good mayonnaise, lemon juice and garlic. Recipe yields 1/2 cup aioli; multiply as necessary.
Provided by Cookie and Kate
Categories Condiment
Time 15m
Number Of Ingredients 5
Steps:
- In a small, shallow bowl, combine the pressed garlic and lemon juice. Stir to combine and spread it into an even layer so the juice can work its magic. Sprinkle lightly with salt. Let the mixture rest for 10 minutes, so the lemon juice can absorb the garlic's flavor.
- Place a fine mesh strainer over another bowl. Using a silicone or rubber spatula, scoop the contents of the bowl into the strainer, then press on the garlic with the spatula to get as much juice out as possible. Discard the garlic.
- Stir the mayo into the garlicky lemon juice until combined. Taste, and adjust only if necessary-if the garlic flavor is overwhelming, stir in more mayonnaise by the tablespoon. If you want it to taste a little more interesting, add the Dijon mustard. For more tang, add another little squeeze of lemon juice.
- Aioli will keep well in the refrigerator, covered, for up to 10 days. It will thicken up more as it chills.
Nutrition Facts : ServingSize 1 tablespoon, Calories 101 calories, Sugar 0 g, Sodium 121.5 mg, Fat 11 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 0.3 g, Fiber 0 g, Protein 0.1 g, Cholesterol 15 mg
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
POTATO SALAD WITH CHAMPAGNE VINEGAR & TARRAGON
Make and share this Potato Salad With Champagne Vinegar & Tarragon recipe from Food.com.
Provided by Katemeri
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook, peel and cube the warm potatoes.
- Add all ingredients.
- Stir.
- Chill.
- Enjoy.
Nutrition Facts : Calories 410.8, Fat 24.2, SaturatedFat 7.4, Cholesterol 27.1, Sodium 1287.4, Carbohydrate 46.2, Fiber 3.6, Sugar 7.5, Protein 4.9
FISH AND CHIPS WITH TARRAGON-MALT VINEGAR MAYONNAISE
The mayo can also be made with dill.
Time 40m
Yield Makes 4 servings
Number Of Ingredients 9
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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