This malt vinegar aioli is absolutely yummy. I made a batch and served it as a dipping sauce for tater tots and fries. What a great change from ketchup! That wonderful malt vinegar flavor, tamed just enough by the tarragon and garlic. All in a great creamy sauce. Anywhere you can possibly think of using malt vinegar, use this aioli instead.
This aioli is also absolutely amazing for dipping deep fried fish filets (like my awesome copycat Long John Silver’s fish filets), or just slather it on some crab cake sliders. Oddly enough, as a kid my favorite thing about going to Long John Silver’s was the malt vinegar. I could drown a piece of fish in that stuff. I consider this malt vinegar aioli to be the grown-up version (and hey, it does have malt vinegar in it!).
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.
Malt Vinegar Aioli
Ingredients
- ½ cup mayonnaise
- 2 tablespoons malt vinegar more or less, to taste
- 1 clove garlic very finely minced or mashed into a paste
- ½ tablespoon Dijon mustard
- ¼ teaspoon dried tarragon crumbled
- kosher salt to taste
- ground black pepper to taste
Instructions
- Whisk together all ingredients.
- Refrigerate until ready to use.
Nutrition
Nutritional values are approximate.
