Westmalle Tripel Aioli

Name: Westmalle Tripel Aioli
Total time: 5 min
Yield: 2 cup
Ingredients: 1 each egg, extra large, whole; 1 each egg, extra large, yolk; 1 tablespoon miso, white; 1 teaspoon vinegar, malt; 1 teaspoon salt, kosher; 1/2 teaspoon pepper, white, (freshly ground); 1/2 teaspoon mustard, (Dijon or simple beer mustard); 1 each garlic, clove, (peeled); 4 ounce Tripel, (such as Westmalle Tripel); 1 1/4 cup oil, vegetable (or other neutral flavored oil )

Posted on June 16, 2016

by Sean Z. Paxton

This version of aioli stretches the boundary of the classic recipe by adding the flavors of a Trappist Tripel to the mix of oil and eggs scented lightly with garlic. This aioli was designed to go onto the Trappist Burger. You can use this aoili sauce on hamburgers, spread on Sandwiches and dip your crispy pomme frites or steamed artichoke leaves in it, or toss into a potato salad.

Makes: 2 Cups (1 Pint)

Westmalle Tripel Aioli

a version of mayonnaise flavored with Westmalle Tripel, garlic and a touch of mustard.

CuisineBeer Cuisine, Belgian, Vegetarian
Cooking Beer StyleBelgian Tripel
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionCondiment, Mayonnaise | Aioli
Cooking MethodCooking with Beer, Emulsion
BreweryTrappist Monastery, Westmalle

Servings	Prep Time
2 cup	5 minute

Servings	Prep Time
2 cup	5 minute

Westmalle Tripel Aioli

a version of mayonnaise flavored with Westmalle Tripel, garlic and a touch of mustard.

CuisineBeer Cuisine, Belgian, Vegetarian
Cooking Beer StyleBelgian Tripel
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionCondiment, Mayonnaise | Aioli
Cooking MethodCooking with Beer, Emulsion
BreweryTrappist Monastery, Westmalle

Servings	Prep Time
2 cup	5 minute

Servings	Prep Time
2 cup	5 minute

Ingredients

Base Aioli Ingredients:

1 each egg, extra large, whole
1 each egg, extra large, yolk
1 tablespoon miso, white
1 teaspoon vinegar, malt
1 teaspoon salt, kosher
1/2 teaspoon pepper, white, freshly ground
1/2 teaspoon mustard, Dijon or simple beer mustard
1 each garlic, clove, peeled
4 ounce Tripel, such as Westmalle Tripel

Oil Ingredients:

1 1/4 cup oil, vegetable or other neutral flavored oil

Servings: cup

Units:

Instructions

In a blender, add the whole egg, egg yolk, miso, vinegar, salt &pepper, mustard, garlic and Westmalle Tripel. Blend for 15 seconds to combine all the ingredients. The mixture will be foamy. With the motor on, slowly, only a few drops at a time, add the oil: This will start an emulsion—adding the oil too fast will break the emulsion. After adding about 3 ounces of oil, increase the speed of the oil from a few drops to a slow steady stream. As the oil blends with the egg, the mixture will thicken. Blend until creamy and thick, with the consistency of mayonnaise.
If the mixture looks oily or clotted, too much oil was added too fast, and the mixture separated or broke. To fix this, remove the mixture from the blender and place in another container. Add a new egg yolk to the blender and very slowly add the previous mixture as you would the oil. If the mixture is too thick, thin it out with another ounce of beer, to get the right consistency.
Once you have the right thickness, transfer the aioli to a sterile jar and refrigerate for at least 30 minutes: This will allow the flavors to combine and the mixture to thicken slightly. The aioli will last for 2 weeks in the refrigerator.