Horseradish and homemade mayonnaise join forces to create a creamy, pungent horseradish aioli that packs a flavorful punch. This simple sauce comes together in just 5 minutes and is infinitely customizable.
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🌟Why This Recipe Works
Skip the storebought mayo in favor of a quick and easy homemade mayo with a kick of horseradish flavor. And while aioli traditionally isn't made with eggs, using egg yolks makes the sauce more stable and easier to make.
Be aware, that no aioli should have any sour cream, heavy cream, or other dairy-based ingredients. I love a good creamy horseradish sauce but this is an aioli recipe.
This recipe is a great dairy-free horseradish sauce option.
See the recipe card for exact
Egg Yolks- Use pasteurized egg yolks.
Oil- For the oil you can use any neutral oil. Avocado oil and olive oil are your best option. Use something that you like the taste of on its own.
Lemon Juice- Fresh lemon juice or bottled lemon juice are both perfectly suitable for this recipe.
Prepared Horseradish- Prepared horseradish is a jarred horseradish that has been grated and stabilized with vinegar.
Can I use fresh horseradish in place of prepared horseradish?
You can use fresh horseradish root along with extra avid from lemon juice, vinegar, or mustard.
Garlic Horseradish Aioli Variation
Add 2 fresh garlic cloves or up to 5 roasted garlic cloves with the eggs. You want to completely puree the garlic and avoid any large chunks.
Do not use garlic powder.
🍲How to Make Horseradish Aioli
This creamy horseradish aioli only takes a few minutes and a handful of simple ingredients.
Separate each the egg yolk and add them to a bowl. Give them a quick blend.
Slowly drizzle in the oil. You may not use all the oil. You can create a thin or thicker sauce.
Squeeze the liquid from the grated horseradish. Start with 2 tablespoons and increase the amount or horseradish from there. I usually use 3 tablespoons but it varies from jar to jar.
Add the lemon juice and salt. Season to taste and increase
🥣 How to Use Horseradish Aioli Sauce
The classic way is to serve this delicious horseradish aioli sauce is with a grilled steak and fries, prime rib or with beef tenderloin.
But there are so many great ways to use it up!
- This creamy aioli makes a wonderful dip for fried foods like onion rings, chicken tenders, and veggie fritters
- A flavorful spread for sandwiches, burgers, and wraps
- Drizzle over roasted or grilled meats or fish
- It makes the perfect dipping sauce for fresh vegetables, or even steamed or roasted veggies
- Mix into potato, tuna, chicken, or egg salad for n intense kick of flavor.
Add fresh herbs such as parsley, chives or dill to the aioli before serving. Or even a dash of hot sauce or cayenne pepper.
Store homemade horseradish aioli in an airtight container in the refrigerator for up to 1 week. The flavors will continue to develop as it sits. Bring to room temperature before serving for the best flavor.
You can absolutely make this horseradish aioli recipe in advance, up to a week Making it ahead allows time for the flavors to develop and meld even more.
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💬Frequently Asked Questions
Aioli is a thick, creamy sauce made from olive oil emulsified with egg yolks, garlic, and lemon juice. Although some people skip the egg yolks and just emulsify the oil, this is the authetnic method.
Horseradish is a root vegetable that has a strong, spicy flavor when grated or processed.
Yes, you can absolutely make this horseradish aioli recipe using mayonnaise in place of making it from scratch with olive oil and egg yolks. To do so, simply whisk together 1 cup of mayonnaise with the prepared horseradish, lemon juice, and salt until fully combined. The resulting aioli will have a slightly different texture and flavor than the homemade version, but it will still be quick and easy to make. You can also use a vegan mayonnaise if you like.
- Immersion blender
- 3 egg yolks
- 1 ⅓ cups olive oil or use avocado oil
- 3 Tablespoons prepared horseradish squeeze out liquid
- ½ teaspoon salt
- 1 ½ Tablespoons lemon juice
- 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.3 egg yolks, 1 ⅓ cups olive oil
- 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.3 Tablespoons prepared horseradish, ½ teaspoon salt, 1 ½ Tablespoons lemon juice
- Taste and adjust seasoning as needed, adding more lemon juice for acidity or horseradish for a spicier aioli. Chill for 30 minutes before serving.
- 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.