Horseradish Aioli
This creamy aioli has a nice kick from the horseradish and is slightly tangy from the lemon. Perfect for tuna salad, burgers, dipping fries, french dip sandwiches, or fried brussels sprouts!
Equipment
- 1 immersion blender or regular blender
Ingredients
Base Aioli Ingredients
- 1 whole egg
- 1 egg yolk
- 1 tbs dijon mustard
- 1 tbs juice from lemon
- 1/2 tsp sea salt
- 3/4 cup avocado oil
Horseradish Aioli Ingredients
- 3 tsp prepared horseradish prepared horseradish is just the horseradish you get in the jar rather than the horseradish root.
- 2 garlic cloves raw or roasted
Instructions
- Place all the ingredients (except oil) into a blender (or cup of an immersion blender).
- Start to blend your horseradish aioli while slowly drizzling the oil in at the same time.
- Once all the oil is added, if using immersion blender, lift the blender up just over the top of the aioli to let some air into it then back down to blend. This makes it thick and creamy!
Video
Notes
in a pinch instructions
You could make this horseradish aioli even easier by replacing all the "base aioli" ingredients listed above with 1 cup of your favorite mayonnaise. Use a fork to mix the horseradish and minced garlic into the sauce and you'll have a simple horseradish sauce in seconds.how to store horseradish aioli sauce
Store your creamy horseradish sauce in the refrigerator for up to 1 week.creamy horseradish aioli Tips
- Add air - The last step is the most important. Adding air into the mixture is what will turn your sauce from thin to thick and creamy.
- Roast the garlic - Roasting the garlic will add a little sweetness to the aioli, whereas using raw garlic adds a little spice (which works great with the horseradish), the choice is yours!
- Let it marinate - Letting the aioli marinate in the refrigerator for a while helps to develop the flavors. If time allows, let it marinate for a while before using.
