Horseradish Aioli from Scratch
This horseradish aioli recipe has a kick perfect for smearing on sandwiches or dipping into it with fries. This is a traditional aioli recipe made from scratch in less than 5 minutes.
Servings: 6
Calories: 29kcal
Ingredients
- 3 egg yolks
- 1 ⅓ cup olive oil or use avocado oil
- 3 Tablespoons prepared horseradish squeeze out liquid
- ½ teaspoon salt
- 1 ½ Tablespoons lemon juice
Instructions
- In a medium bowl, whisk together the egg yolks until smooth. Very gradually, pour in the oil in a steady stream. You can use as little as 1 cup of olive oil. Stop adding once the mayonnaise becomes thick.
- Once all of the oil is incorporated and the mayonnaise is thick and creamy, whisk in the salt, lemon juice, and horseradish until fully combined.
- Taste and adjust seasoning as needed, adding more lemon juice for acidity or horseradish for a spicier aioli. Chill for 30 minutes before serving.
Notes
- Make sure to use pasteurized eggs since they are not cooked.
- To use fresh horseradish use a 1:1 ratio and increase the lemon juice to 2 tablespoons or add an additional teaspoon of Dijon mustard.
- I prefer to use an immersion blender for this recipe but you can use a regular blender or a small bowl and whisk by hand.
- Make up to a week in advance. Store it in an airtight container in the refrigerator.
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