This spicy and creamy Horseradish Aioli with Roasted Garlic adds a kick of horseradish and garlic to the sauce for roast beef or a dip for roasted veggies.
This versatile horseradish aioli sauce is a creamy and bold mayonnaise-based spread that is a quick fix for any dull meal. With just a few ingredients, you can create a tasty and creamy sauce or dip in no time.
I used fresh horseradish for spiciness and roasted garlic for flavor, allowing the horseradish to stand out. I also replaced most of the mayonnaise with yogurt, making the dip lighter and easier to digest.
If you like horseradish, check this raw beetroot horseradish recipe.
Why you will love this horseradish aioli recipe
Kick of Flavors
Combining fresh horseradish and roasted garlic creates a bold and flavorful aioli that adds a punch to your dishes.
Light and Digestible
When it comes to creating a lighter and more digestible dip, it’s all about the Mayo you don’t need. Replacing most of the mayonnaise with yogurt and using roasted instead of fresh garlic makes this aioli lighter and easier on the digestive system, making it a go-to condiment for those seeking a healthier alternative.
This aioli is incredibly versatile, serving as a perfect complement to roast beef or a flavorful dip for roasted vegetables.
Quick and Easy
This recipe is quick and easy to whip up with simple ingredients.
Ingredients to make horseradish aioli sauce or dip
With a long history of medicinal use dating back over 3000 years, horseradish is an aromatic and pungent herb that not only improves the taste of this sauce. Its roots are a close relative to mustard and wasabi and have been recognized for aiding in various conditions such as bronchitis, sinusitis, bladder inflammation, periodontal disease, or rheumatism (1)
Ununderrated as a health ingredient, horseradish offers a rich nutritional profile, including vitamins C and B complex, potassium, and calcium. Grating or grinding fresh horseradish roots releases a potent odor that induces sneezing or tears, with crushed root cells releasing the volatile compound isothiocyanate, known for clearing respiratory passages.
To make this recipe, I highly recommend using freshly grated horseradish; however, if unavailable, a store bought option can be a substitute, though the taste and benefits may vary. You can alter the amount of prepared horseradish to suit your taste.
I added roasted garlic for a milder flavor and better digestibility, but you can use fresh garlic if you want a more spicy, garlicky taste. Or, for a less garlicky flavor, use garlic powder.
fresh or bottled lemon juice
I squeezed fresh lemon juice, but you can also use bottled lemon juice to add zesty citrus brightness and flavor to the dish.
Full-fat Greek yogurt
I replaced half of the mayonaisse with full-fat yogurt to add some probiotics and protein. You can also use a sour cream.
Besides adding richness and depth to the sauce, Mayo creates a smooth emulsion with the tangy and lighter yogurt base. Use jarred Mayo or to go from scratch, opt for homemade mayonnaise.
for roasting the garlic
Fresh parsley adds a vibrant freshness and a slightly peppery, earthy note. You can substitute it with chives or oregano.
Step-by-step to Make Horseradish Aioli
First step: Roast the garlic
Preheat your oven to 400°F (200°C). Cut the top off a garlic head, drizzle 1 tablespoons of olive oil evenly over it, and place it, cut side down, in a small pan. Cover the pan with foil and bake for 30-40 minutes until the garlic is soft and golden brown. Let it cool, then squeeze the base of each clove to pop out the softened garlic easily.
Second step: Shred the horseradish
In the meantime, finely grate horseradish in small holes of a box grater or zester. Keep the window open as you may cry due to the spicy aroma released during the grating process. I used a hand blender, and it worked fine. I don’t recommend using a food processor as the fibrous nature of horseradish root makes it challenging to process.
Skip this step If you are using horseradish from a jar.
Third step: Finely chop the parsley
Remove the stems and finely chop the parsley using a mandoline or sharp knife.
Fourth step: Combine all ingredients
Combine the roasted garlic with fresh parsley and lemon juice in a large mixing bowl, creating a homogeneous mixture. Next, add mayonnaise and yogurt, and finally, include grated horseradish. Mix it well and serve. This sauce is even better the next day so don’t hesitate to make it a day ahead.
How to store this creamy horseradish sauce
If stored in an airtight container in the fridge, this aioli horseradish cream can last up to a week.
Uses For Creamy Aioli horseradish mayo
You will love this recipe as you want to serve it with many different food. It goes with everything!
Serve it as a flavorful dipping sauce for crispy carrot fries, sweet potato fries, or other root vegetable sticks.
You can even put a dollop of this homemade horseradish sauce on top of your baked potatoes.
Slather it on sandwiches, wraps, or burgers for an extra kick of flavor. I love it spread on the egg drop sandwich!
Pair it with seafood, such as shrimp or crab cakes, instead of tartar sauce.
Mix tangy horseradish aioli into salads as a unique and flavorful dressing, adding a creamy texture to your greens.
Spread this easy horseradish aioli recipe inside wraps or burritos for a creamy and tangy element.
Use garlic aioli as a condiment; It adds a punch of flavor to beef tenderloin or prime ribs.
Add minced raw garlic for an extra punch of garlic flavor.
Make a classic aioli, an emulsion of olive oil and garlic, by excluding Mayo and yogurt, allowing the garlic and horseradish to take center stage.
Craft a vegan version by using a vegan mayonnaise or just yogurt.
Make this horseradish sauce with touch of fermented garlic in honey for a sweet contrast to the heat from the horseradish.
For a bold and spicy kick, mix sriracha aioli in sriracha sauce.
Combine Dijon mustard and a hint of lemon syrup for a sophisticated and sweet-savory profile.