Horseradish aioli
Aioli, garlic mayonnaise, is really simple to make and easy to vary. Try to combine it with your favourite spice or herb. I found the below delicious variant with horseradish when I was googling for horseradish recipes. This aioli doesn’t contain too much garlic as it puts the horseradish in first place. With this recipe I finally got an opportunity to use the Ramsons vinegar that I got from Anne. Ramsons is wild garlic and was perfect to use in the aioli. I served the aioli with grilled salmon and bulgur with fresh vegetables; yummy!
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Horseradish aioli
(source: Gefle Dagblad)
2 egg yolks
200 ml mild olive oil
1 tsp vinegar (I used vinegar with Ramsons)
1 tsp Dijon mustard
1 garlic clove, minced or finely grated
2 tbsp freshly grated horseradish
Maldon sea salt
black pepper
1 tbsp warm water
Whip egg yolks, vinegar and mustard with an electric beater.
Gradually add olive oil in a thin stream, beating constantly. When light and creamy add a tablespoon of warm water. Add garlic and horseradish. Add salt and pepper to taste. Refrigerate.
August 4th, 2008 22:07
I love fresh horseradish. I imagine this would compliment a burger as well!
August 5th, 2008 04:34
Horseradish aioli sounds great! Imagine the possibilities. . .
August 5th, 2008 11:26
I love both aioli and horseradish, this I have to try.
August 5th, 2008 15:06
That sounds really good – especially with salmon!
August 5th, 2008 22:26
courtney: You’re right. This would be great with a burger.
eatingclub: Horseradish is great with a lot of things, we just have to figure them out :-)
Lena: It’s really good, especially if you love horseradish.
August 8th, 2008 02:20
I love Aioli on so many things and this would be no different – I am already tasting this on a big juicy steak or as the other mentioned a burger. YUM The only thing I cannot find is the “Maldon” sea salt is there something different or special about this vs just the regular kind.
August 9th, 2008 09:56
Mayo is definitely the best sauce in the world :P Och jag älskar pepparrot, nammmm!
August 15th, 2008 15:22
Wow a horseradish aioli sounds interesting. Horseradish is not something available here and I can only use the bottled horseradish sauces. Obviously, fresh is much better, but I’ve always been curious how much different it really is. Any help?
August 17th, 2008 22:05
Cathy: You can just use any kind of sea salt.
Hanna: JAg med :-)
Coco: I’ve never had bottled horseradish sauce so I can’t really help out. You’ll have to feel your way on how much to add. Sorry!
December 15th, 2009 04:54
Hello everyone,