Photo: Grilled Steak Fries with Malt Vinegar Aioli Recipe
Ingredients
- 1 cup prepared mayonnaise
- 1/4 cup malt vinegar
- 2 garlic cloves, mashed into a paste
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped fresh tarragon leaves
- Salt and freshly ground coarse black pepper
- 6 russet potatoes, scrubbed
- 1/4 cup canola oil
Directions
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.
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By stevesonfire!
Southern Indiana
on August 12, 2012
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Followed the recipe exactly and liked the result...incidently so did my family. We had the potatoe wedges and aioli with grilled burgers on buttered and toasted rolls with fresh baby spinach, pepperjack and fresh tomatoes. Also used the aioli as a dressing for the burgers. Thumbs up!
By triple_threat_1...
on December 12, 2011
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I always have potatoes on hand and make fries a lot, so I'm always on the lookout for new sauces. I love malt vinegar, but this aioli was like straight-up malt vinegar. Might as well just put the vinegar on your fries rather than spend the time on the dip.
By Stewert
on November 01, 2011
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I had never made an Aioli before, it was super easy and fast. A great dip to take anywhere it taste good on everything. Really, can you go wrong with mayonase and malt vinegar!
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