Horseradish Aioli
Avocado-oil mayonnaise stirred with prepared horseradish and a squeeze of lemon into a creamy sauce with a clean, sinus-clearing heat.
Why you'll love Horseradish Aioli
Horseradish brings the heat people go looking for in wasabi, and stirred into a creamy mayonnaise it becomes a sauce that wakes up seared tuna, salmon, steak, and crab. Three ingredients and a spoon are all it takes.
The heat in horseradish lives in the nose more than on the tongue. Grating the root releases sharp, volatile compounds, and prepared horseradish holds them in vinegar until they meet the creamy, rich mayonnaise, which rounds them out. The lemon brightens the whole thing. Because horseradish varies from jar to jar, you add it to taste.
This is the aioli on the Seared Ahi Tuna with Cucumber Ribbons, at the same proportions, made in a double batch so there is some left for the week.
Quick overview: This Horseradish Aioli comes together in 5 min and makes 6 servings, each 2 tablespoons.
Ingredients
- 2/3 cup avocado-oil mayonnaise Label: avocado oil, eggs, vinegar, and salt, with no sugar or seed oils
- 2 tbsp prepared horseradish, or more to taste Label: horseradish, vinegar, and salt
- 2 tsp fresh lemon juice
Instructions
- Drain the horseradish: Spoon the horseradish from the jar, pressing it lightly against the side so most of the vinegar stays behind. A little vinegar brightens the sauce, and too much thins it.
- Stir it together: Stir the mayonnaise, horseradish, and lemon juice in a small bowl until smooth.
- Taste for heat: Taste it. If you want more heat, add more horseradish a teaspoon at a time, since jars vary a lot in strength. The heat builds for a few seconds after each taste, so wait a moment before adding more.
- Chill: Cover and refrigerate for at least 10 minutes before serving. The flavors blend, and cold aioli holds its shape on a plate next to hot, seared fish.
Storage and leftovers
Keep horseradish aioli in a sealed jar in the refrigerator for up to 5 days, and within the date on the mayonnaise.
The heat fades a little as it sits, so stir in a fresh spoonful of horseradish if it tastes mild after a few days.
Variations
- Real wasabi: If you find fresh wasabi root, grate 1 to 2 teaspoons of it into the mayonnaise in place of the horseradish, the way the Seared Ahi Tuna suggests.
- Yogurt aioli: Use plain whole-milk Greek yogurt in place of half or all of the mayonnaise for a tangier, lighter sauce.
- Chive horseradish: Stir in 1 tablespoon finely chopped chives for color and a mild onion flavor, good with salmon or crab.
- Mustard horseradish: Stir in 1 teaspoon Dijon mustard for a sharper sauce to serve with steak or roast beef.
Notes and tips
- Check the mayonnaise label: Look for avocado oil, eggs, vinegar, and salt, with no sugar or seed oils.
- Check the horseradish label: Prepared horseradish should list horseradish, vinegar, and salt. It is usually in the refrigerated case. Creamy horseradish sauces are a different product with added ingredients.
- Buy a fresh jar: Prepared horseradish loses its heat over the weeks after opening. A newly opened jar gives the brightest sauce.
- Half a batch for the tuna: The Seared Ahi Tuna uses about half a batch. Keep the rest for salmon, steak, or a dip for cucumber and celery.
Nutrition and mindful eating
- Avocado-oil mayonnaise is mostly monounsaturated fat, which makes this a rich, satisfying sauce and helps a plate of fish and vegetables carry you for hours.
- Horseradish is a root in the same plant family as mustard and cabbage. Its heat comes from compounds that form when the root is grated, and a spoonful brings a lot of flavor.
- Lemon and horseradish keep the sauce sharp and bright, so a small amount goes a long way.
- As you eat, notice the heat rising into your nose and fading in a few seconds, and how the creamy aioli rounds out a bite of seared fish, then check in a few hours later whether the meal held you steady.
Frequently asked questions
Have a question about this Horseradish Aioli? Start here, with the questions people ask most.
Why is it called aioli?
In Provence, aioli is garlic pounded with olive oil into a thick emulsion. In American kitchens the name now covers flavored mayonnaise sauces like this one, made on a mayonnaise base.
Can I use fresh horseradish root?
Yes. Peel it and grate it on a fine grater, then stir it into the lemon juice right away, before adding the mayonnaise. Start with 1 tablespoon. Freshly grated horseradish is very strong, and the acid steadies its heat.
Why horseradish instead of wasabi?
Fresh wasabi root is rare and expensive, and most wasabi paste is mostly horseradish with coloring and other additions. Prepared horseradish brings the same kind of heat with a short label.
What else can I serve it with?
Seared or baked salmon, steak, crab cakes, roast beef, hard-boiled eggs, or a plate of raw cucumber, celery, and radishes.
You might also like
Start with the free guide
The RESET360 starter guide walks you through the plate, the daily rhythm, and your first week, sent straight to your inbox.