Three Amazing Sauces for burger's and fries!

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When I was young I used to dip my french fries in tartar sauce or this pink concoction of mayonnaise and ketchup. Fast forward.......

These days, I don’t eat a lot of french fries or burgers, but when I do I like a aioli or a more complex flavored sauce to dip my fries in or smear on my burger. It’s not quite as simple as my ketchup and mayo of my youth but, it’s 1000 times better and I just can't get enough of it when it's time for burgers and fries!




Anyone of these delicious sauces are amazing for dipping your fries in, but, on a burger...oh boy!! You can try them one at a time, or how about a Slider Bar! Then you can experiment with each little slider! If you are making French Fries, go to my Double cooked Fries, they are the best!!

First I need to tell you, the oil you use makes a huge difference in the flavor of your sauce. The two aioli's are made with light olive oil, the stronger flavored olive oils take away from the flavor.

Aioli 

3 cloves of garlic
1/2 tsp. kosher salt
juice of 1/2 lemon
2 egg yoks
3/4-1 cup light olive oil
In a food processor combine garlic, 1/2 teaspoon kosher salt, lemon juice and egg yolks. Pulse the processor until the garlic is minced. Scrape down the sides of the bowl, put the lid on, turn on the processor and slowly pour in 3/4 cup of olive oil until the mixture emulsifies. Aioli should be smooth and thick. If it is too thin, turn the processor back on and pour in remaining oil. 

 Truffle Aioli

3 cloves garlic
1/2 tsp. kosher salt
juice of 1/2 lemon
2 egg yolks
3/4-1 cup olive oil 
3 Tablespoons Truffle oil

In a food processor combine garlic, 1/2 teaspoon kosher salt, lemon juice and egg yolks. Pulse the processor until the garlic is minced. Scrape down the sides of the bowl, put the lid on, turn on the processor and slowly pour in 3/4 cup of olive oil and the truffle oil until the mixture emulsifies. Aioli should be smooth and thick. If it is too thin, turn the processor back on and pour in remaining oil. 

*Store the aioli in an airtight container and use within a couple of days. Both aioli's are  also delicious with crab cakes, artichokes, meats, seafood and vegetables.

Tarragon Russian Dressing

1/2 c. mayonaise
1/2 c. ketchup
3 T. Red Wine vinegar 
1 T. chopped onion
1 T. chopped parsley
1 T. chopped Tarragon
1 tsp. Worcestershire

In a medium bowl, whisk together the mayonaise, ketchup, red wine vinegar, onion, parsley,tarragon and Worcestershire sauce. Cover and refrigerate until ready to use. 

*This sauce is excellent on your burger, great for dipping your fries and also pairs well with fish.