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.

Ingredients

　　1/2 cup mayonnaise

　　1 1/2 tablespoons malt vinegar

　　2 tablespoons finely chopped fresh tarragon leaves

　　Kosher salt and freshly ground black pepper

　　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.

　　Bobby Flay's Burgers, Fries, and Shakes