Malt Vinegar Aioli (The 5-Minute Version)

April 26, 2025By American Vinegar Works

Creamy malt vinegar aioli featuring American Vinegar Works signature malt vinegar.

Malt Vinegar Aioli (the 5 minute version)

Name: Malt Vinegar Aioli
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Makes approx. 1 1/4 cups
Cuisine: American / Gastropub
Ingredients: 1 cup of mayonnaise (store bought or homemade); 3 tablespoons of IPA Beer Malt Vinegar; 2 garlic cloves very finely ground; 1 tablespoon of Dijon mustard; 1 tablespoon of chopped, fresh tarragon leaves; ¼ teaspoon of salt; ¼ teaspoon of cayenne pepper

This week’s recipe is a quick way to make your own malt vinegar aioli in less than 5 minutes – much cheaper, faster, and less fridge-crowding than buying it.

Perfect for dipping fries, using with fried fish and as a tangy sauce for your burgers.

Full disclosure—this is a quicker, simpler version of a malt aioli where we start with ready-made mayo (store bought or, if you are more ambitious, your home-made mayo.) The result is fast and tangy without the extra work.

This recipe features our IPA Beer Malt Vinegar.

Which vinegar to use, and why

The vinegar is named in the title, so it had better be a real one. Brewed porter malt vinegar rather than non-brewed condiment. We use Porter Beer Malt Vinegar here. It is slow-fermented and aged in oak at our mill in Worcester, Massachusetts, which is why it seasons the dish rather than just souring it.

Make it ahead and keep it

It keeps covered in the fridge and the flavor settles overnight, which usually improves it.

What to cook next

Try Panko Crusted Cod, or browse all our vinegar recipes. If you have not cooked with craft vinegar before, a mini bottle sampler set lets you taste across the range before committing to a full-size bottle. Orders over $85 ship free within the contiguous US.

Malt Vinegar Aioli

American Vinegar Works

Servings

Makes approx. 1 1/4 cups

Prep Time

5 minutes

Cook Time

15 minutes

Calories

1572

Cuisine

American / Gastropub

Ingredients

1 cup of mayonnaise (store bought or homemade)
3 tablespoons of IPA Beer Malt Vinegar
2 garlic cloves very finely ground
1 tablespoon of Dijon mustard
1 tablespoon of chopped, fresh tarragon leaves
¼ teaspoon of salt
¼ teaspoon of cayenne pepper

Directions

Blend all the ingredients together well in small bowl
Allow the sauce to sit in fridge about 15 minutes so that spices, garlic and herbs have opportunity to flavor the rest of the sauce
Note: Adjust salt and vinegar as desired but be mindful of not adding too much more salt and consider how you intend to use this sauce. If on fries or fried fish the chances are that the food you are dipping is already well salted.