Malt Vinegar Aioli

Bowl of malt vinegar aioli sprinkled with crushed thyme

Last Updated on March 10, 2024 by Chris Whitehair

Malt Vinegar Aioli Recipe

Are you looking for something different to dip your french fries into?

Well, say goodbye to ketchup!

Actually, that’s too harsh.

I love ketchup, however, there are only so many times someone can keep dipping their fries into the same old thing before getting bored.

I’m talking about the store-bought, high fructose corn syrup-added tomato paste that lines your local grocery store.

I’m not talking about small-batch gems like Karma Sauce Tomato Kats’up that I carry here at Flower City Flavor Company).

You want and deserve something new. I’m always on the lookout for try something new, and I have something unique here to share.

Enter, aioli!

What is Aioli?

The Merriam-Webster dictionary definition: a mayonnaise flavored with garlic and sometimes other ingredients (such as red pepper).

My own definition: A garlic lover’s dream come true!

Aioli has increasing become popular on gourmet burgers. I’m talking the type of burger you would find at both fast-casual, and higher-end restaurants.

There’s even a restaurant and food truck in Arizona named Aioli Burger that specializes in having different varieties of aioli in their burgers!

This doesn’t mean that aioli has to be limited to just be enjoyed when you are out with family and friends.

Check out my awesome malt vinegar aioli recipe you can make right at home, quick and easily!

This recipe is crafted with my own Bourbon Barrel Malt Vinegar.

I feel my version brings a distinctive brightness to the aioli overall compared to the generic store bought brands.

See my recipe below and then try it for yourself!


  • ¼ cup mayonnaise 
  • ¼ cup Greek yogurt
  • 2 tbsp Bourbon Barrel Malt Vinegar
  • 1 clove garlic, finely minced
  • ½ tbsp Dijon mustard
  • ½ tsp dried thyme
  • Salt and pepper, to taste

Malt Vinegar Aioli Recipe Instructions

  1. Mix all ingredients (except thyme) in a small bowl until well combined.
Ingredients needed to make malt vinegar aioli

2. Chill in the refrigerator for 30-60 minutes before serving. Taste, and season with salt and pepper as needed.

Malt Vinegar aioli ingredients mixed together in a bowl

3. Top the malt vinegar aioli with crushed dried thyme. That’s it! Serve and enjoy!

Bowl of malt vinegar aioli sprinkled with crushed thyme

Bowl of malt vinegar aioli sprinkled with crushed thyme

Malt Vinegar Aioli

Our bourbon barrel malt vinegar aioli is great for spreading on burgers, dipping your fries in and much more! Our recipe is simple and delicious!
4 from 7 votes
Prep Time 5 minutes
Resting Time in Fridge 30 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 150 kcal


  • Small Bowl
  • Mixing Spoon


  • 1/4 cup mayonnaise 
  • 1/4 cup Greek Yogurt
  • 2 tbsp malt vinegar
  • 1 clove garlic finely minced
  • 1/2 tbsp Dijon Mustard
  • 1/2 tsp thyme dried
  • salt and pepper to taste


  • Mix all ingredients except thyme in a small bowl until well combined.
  • Chill in the refrigerator for 30-60 minutes before serving. Taste, and season with salt and pepper as needed.
  • Top aioli with crushed dried thyme.
Keyword aioli, garlic, malt vinegar

12 thoughts on “Malt Vinegar Aioli

  1. Lisa E says:

    5 stars
    The feedback at my house was “just put that on anything”. This is a really good sauce or dip. Chicken, potatoes, veg. Absolutely delicious.

  2. Amy Ross says:

    5 stars
    We put the aioli on our wallet filet sandwiches! Absolutely delicious!! We like malt vinegar on our fish and chips and I thought how could I put the malt vinegar flavor on the sandwich without having it get soggy. This was perfect!

  3. Richard Bennett says:

    5 stars
    Best aioli recipe I’ve ever made! I would’ve never have thought to use Greek yogurt. The Flower City Flavor Company Bourbon Malt Vinegar is the best malt vinegar I’ve ever had.

    • Chris Whitehair says:

      If Greek yogurt isn’t your thing, you can replace it in this recipe with more mayo. I don’t think Greek yogurt ruins it at all – you get the creaminess and tangy goodness that compliments the malt vinegar well, especially my Bourbon Barrel malt vinegar. No other malt vinegar recipes I’ve seen online used Greek yogurt, so I wanted to do something different.

  4. Julie says:

    5 stars
    I completely disagree with the previous comment that the Greek yogurt “ruins” the recipe. I made this as the recipe written and loved it as did the rest of my family!

    • Chris Whitehair says:

      Glad you liked it Julie! I have no problem with differences of opinion, so I take all feedback good and bad. As mentioned, I like to try something different when creating recipes. I really feel here the Greek yogurt puts this malt vinegar aioli recipe on a different level. It’s about how all ingredients work together, not on their own!

    • Chris Whitehair says:

      Hey Tom,

      It shouldn’t have been water thin at all. What brand mayo and Greek yogurt did you use? Those are not thin ingredients. My malt vinegar would not dilute it enough to make it water-like, especially only using 2 tablespoons worth.

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