Horseradish Aioli Recipe

Mayonnaise: The creamy base of the aioli, providing a rich and smooth texture.

Prepared horseradish: Adds a sharp, spicy flavor that gives the aioli its distinctive kick.

Lemon juice: Freshly squeezed to add a bright, tangy note that balances the richness of the mayonnaise.

Garlic: Minced to infuse the aioli with a subtle, aromatic depth.

Dijon mustard: Contributes a mild, tangy flavor that complements the horseradish.

Salt: Enhances the overall flavor of the aioli.

Black pepper: Freshly ground to add a hint of spice and complexity.

When preparing the garlic for this horseradish aioli, consider using a microplane grater instead of mincing with a knife. This will create a finer texture, allowing the garlic to blend more seamlessly into the mayonnaise mixture, resulting in a smoother and more evenly flavored aioli.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and a tangy flavor, making it a healthier alternative to mayonnaise.

• prepared horseradish - Substitute with wasabi paste: Wasabi paste offers a similar pungent heat and sharpness, though it is slightly different in flavor.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess, though it has a slightly different flavor profile.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it is less potent and lacks the fresh flavor.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can be used as a substitute, though it is milder and less complex in flavor compared to dijon mustard.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, though it will also add a different flavor profile.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor, though it is slightly more earthy and less pungent.

• Store your horseradish aioli in an airtight container to maintain its freshness and prevent it from absorbing any unwanted odors from the fridge.
• Keep the container in the refrigerator, where it will stay fresh for up to one week. The cool temperature helps preserve the flavors of the lemon juice, garlic, and horseradish.
• Before serving, give the aioli a good stir to ensure all the ingredients are well combined, as they may separate slightly during storage.
• If you plan to freeze the aioli, transfer it to a freezer-safe container, leaving a little space at the top for expansion. This will prevent the container from cracking.
• Label the container with the date of preparation to keep track of its freshness. Frozen aioli can be stored for up to three months.
• To thaw, move the container from the freezer to the refrigerator and let it defrost slowly overnight. This gradual thawing helps maintain the creamy texture.
• Once thawed, stir the aioli well to reincorporate any separated ingredients. Note that the texture may be slightly different from fresh, but the flavors will still be delightful.
• Avoid refreezing the aioli once it has been thawed, as this can further alter the texture and flavor.
• For best results, use the aioli as a spread for sandwiches, a dip for vegetables, or a topping for grilled meats and seafood.

• Gently stir the horseradish aioli to ensure it's well-mixed before reheating.
• Place the aioli in a microwave-safe bowl and cover it with a microwave-safe lid or plastic wrap to prevent splattering.
• Heat on medium power for 10-15 seconds, then stir. Repeat if necessary, but avoid overheating to prevent separation.
• Alternatively, you can reheat the aioli in a small saucepan over low heat. Stir continuously to maintain a smooth texture and prevent curdling.
• If the aioli appears too thick after reheating, you can thin it out with a small amount of lemon juice or water, adding a little at a time until the desired consistency is reached.
• Taste and adjust seasoning with additional salt and freshly ground black pepper if needed after reheating.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Whisk: A utensil used to blend the ingredients until smooth and well combined.

• Measuring cups: Tools used to measure the mayonnaise accurately.

• Measuring spoons: Tools used to measure the horseradish, lemon juice, and dijon mustard precisely.

• Garlic press: A tool to mince the garlic clove efficiently.

• Refrigerator: Used to chill the aioli for at least 30 minutes to allow the flavors to meld.

• Cutting board: A surface to safely mince the garlic clove.

• Chef's knife: A sharp knife used to mince the garlic clove finely.

Use pre-minced garlic: Save time by using pre-minced garlic from a jar instead of mincing fresh garlic.

Pre-squeeze lemon juice: Keep a bottle of freshly squeezed lemon juice in the fridge for quick access.

Ready-made mayonnaise: Opt for store-bought mayonnaise to skip the step of making it from scratch.

Measure ingredients in advance: Measure out the mayonnaise, prepared horseradish, and dijon mustard ahead of time to streamline the process.

Mix in a food processor: Use a food processor to combine all ingredients quickly and achieve a smooth consistency.