Bobby Flays Mustard Alioli 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.
AIOLI
This garlic mayonnaise is excellent with fish. Serve with grilled salmon, deep fried cod, or baked bass; it is good with these recipes and so many more. Vary the flavor by using olive oils from Greece, France, or Italy, but definitely choose an extra virgin olive oil. Do not store for more than a few hours.
Provided by Bob Cody
Categories Side Dish Sauces and Condiments Recipes
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate.
Nutrition Facts : Calories 178.5 calories, Carbohydrate 0.5 g, Cholesterol 34.1 mg, Fat 19.4 g, Protein 0.5 g, SaturatedFat 2.9 g, Sodium 1.5 mg
RED CHILE MUSTARD (BOBBY FLAY)
Adapted from Bobby Flay's Burgers, Fries and Shakes. Use on burgers or as a dipping sauce for fries and onion rings. The whole-grain mustard and ancho powder are supposed to be "heaping" tablespoons, but that is not accepted by the software.
Provided by Chocolatl
Categories Sauces
Time 35m
Yield 1/3 cup
Number Of Ingredients 4
Steps:
- Whisk all ingredients together.
- Cover and refrigerate at least 30 minutes before using.
- Keeps 1 week in the refrigerator if tightly covered.
Nutrition Facts : Calories 222.9, Fat 12.7, SaturatedFat 1.2, Sodium 3024.4, Carbohydrate 24.3, Fiber 16, Sugar 3.7, Protein 13.4
MUSTARD AIOLI-GRILLED POTATOES WITH FINES HERBES
Provided by Bobby Flay
Categories Herb Potato Side Fourth of July Vegetarian Father's Day Backyard BBQ Summer Grill Grill/Barbecue Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- 1. Whisk together the mayonnaise, garlic, and both mustards in a small bowl; season with salt and pepper. Cover the aioli and refrigerate for at least 30 minutes and up to 1 day.
- 2. Put the potatoes in a pot, cover with cold water by 2 inches, and add 2 tablespoons salt. Bring to a boil over high heat and cook until a skewer inserted into the center of a potato meets some resistance, 15 to 20 minutes. Drain well and let cool slightly.
- 3. Heat your grill to medium for direct grilling.
- 4. Put the potatoes in a large bowl, toss with the aioli, and season with salt. Grill until golden brown on all sides, about 8 minutes.
- 5. Transfer the potatoes to a platter, sprinkle with the fresh herbs, and season with salt and pepper.
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
BOBBY FLAY'S MUSTARD ALIOLI
Number Of Ingredients 6
Steps:
- For the mustard aioli: Whisk the mayonnaise, Dijon mustard, whole grain mustard, honey and garlic and sprinkle with salt and pepper Cover the bowl and refrigerate for at least 30 minutes and up to 1 day.
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