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!

    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.

11 Responses to “Horseradish aioli”

  1. courtney
    August 4th, 2008 22:07

    I love fresh horseradish. I imagine this would compliment a burger as well!

  2. [eatingclub] vancouver || js
    August 5th, 2008 04:34

    Horseradish aioli sounds great! Imagine the possibilities. . .

  3. Lena
    August 5th, 2008 11:26

    I love both aioli and horseradish, this I have to try.

  4. Foodycat
    August 5th, 2008 15:06

    That sounds really good – especially with salmon!

  5. Dagmar
    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.

  6. Cathy-wheresmydamnanswer
    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.

  7. Hanna
    August 9th, 2008 09:56

    Mayo is definitely the best sauce in the world :P Och jag älskar pepparrot, nammmm!

  8. Coco
    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?

  9. Dagmar
    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!

  10. malika
    December 15th, 2009 04:54

    Hello everyone,

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