Malt Vinegar Aioli Recipe

Prepare ingredients

Bring all ingredients to cool room temperature. Separate 3 large eggs, reserving the yolks in a medium bowl large enough to whisk vigorously. Mince 1 garlic clove finely and measure out mustard, malt vinegar, salt and pepper.

Combine yolks and flavorings

Whisk the 3 egg yolks in the bowl with 1 tablespoon Dijon mustard, 2 tablespoons malt vinegar, the minced garlic, 3 teaspoons fine sea salt and 1 teaspoon freshly ground black pepper until smooth and slightly pale, about 1 minute.

Emulsify with oil

Very slowly begin to add the neutral oil while whisking constantly: start with literally a few drops at a time for the first 1–2 minutes to build the emulsion. As the mixture thickens and becomes glossy, you can increase to a thin, steady stream. Continue until about 3/4 cup of the neutral oil is incorporated and the aioli has reached a thick mayonnaise consistency.

Adjust fat balance and flavor

If you prefer a touch of olive oil flavor, whisk in 2 tablespoons extra-virgin olive oil in a thin stream. If the aioli is too thick, whisk in up to 1 tablespoon cold water to loosen. Taste and adjust seasoning: add up to 1 teaspoon additional malt vinegar for brightness and more salt or pepper as needed.

Troubleshooting a broken emulsion

If the emulsion separates or looks curdled, rescue it by placing one fresh egg yolk in a clean bowl, whisking lightly, then very slowly whisking the broken aioli into that yolk until it comes back together. Continue to incorporate the remaining oil as needed.

Transfer the malt vinegar aioli to a serving container. Stir in optional 1 teaspoon malt vinegar if more tang is desired. Fold in 1 tablespoon chopped fresh parsley and 1/2 teaspoon lemon zest if using.

Cover and refrigerate for at least 30 minutes to let flavors meld. The aioli will keep in an airtight container in the refrigerator for up to 3 days (use within 24–48 hours for best freshness when raw eggs are used).

Serve as an additional side for sandwiches, fries, fish, or vegetables. Portion cost/additional sides pricing: +.50 each as menu item note (this is a serving/context note, not an ingredient).