Combine all the ingredients except the vegetable oil, buttermilk and Club House Black Pepper, Restaurant Grind. Blend at medium speed while slowly drizzling the vegetable oil to form a thick emulsion. Add buttermilk and Club House Black Pepper, Restaurant Grind. Reserve for use.
In a mixing bowl, combine all the ingredients thoroughly. Add Club House Sea Salt, French Mediterranean and black pepper aioli.
Fiery Habanero and Roasted Garlic Potato Chips
Fill a pot halfway with vegetable oil. Heat oil to 365°F.
Slice potatoes thinly on a mandolin. Rinse under cold water until the water runs clear and all starch is gone then dry the potatoes.
Fry potatoes in small batches until golden. Lay on paper towels to dry and season to taste with Club House Sea Salt, French Mediterranean and La Grille Fiery Habanero & Roasted Garlic Seasoning.
Arrange beef tartare on plate. Top with fiery habanero and roasted garlic chips.
The aioli yields much more than needed but the recipe can be halved. Any extra keeps for a week and can be enjoyed on sandwiches or as a dip.