Horseradish Aioli Recipe - Girl Carnivore %

Give your aioli a zesty, nose-clearing kick with the addition of pungent horseradish. This variation blends prepared horseradish into a creamy garlic aioli base for an unforgettable horseradish aioli recipe with a punch of heat and flavor. Your sandwiches will thank you.

Add a zesty kick to your dishes with this creamy, tangy horseradish aioli sauce! It’s a condiment recipe that packs just the right amount of pungent heat to liven up proteins, veggies, sandwiches, and more.

Want a bold, flavor-packed aioli recipe?

You’ve come to the right place! Our horseradish aioli delivers a serious punch of nasal-clearing flavor while maintaining an irresistibly rich, velvety texture. It starts with our signature, smoothly emulsified aioli recipe base that we fold freshly grated horseradish into.

The result is a luxuriously creamy sauce with a lingering, sinus-clearing horseradish zing guaranteed to wake up your taste buds, just like our favorite horseradish cream sauce. We provide tips on controlling the heat level to get it just right for your palate. You can make it with a mild tingle or go all-out fiery!

This sauce is the perfect way to add zip to subdued dishes or even big cuts of beef like prime rib. Use it as a spread for roast beef sandwiches, basted onto roasted potatoes, as a dip for veggies, or a zesty topping for hearty proteins. With our perfected recipe, you’ll soon be dolloping this addictive horseradish aioli over everything!

A bowl of aioli, horseradish, and salt on a gray background.

Ingredients for Garlic Aioli

Egg yolk
Lemon Juice
Mustard
White Vinegar
Kosher Salt
Avocado oil – or your favorite neutral oil. Keep in mind olive oil can have a strong flavor
Horseradish
Worcestershire sauce

Girl Carnivore Expert Recipe Tips

Consider adding more savory flavor by combining this with our umami garlic aioli or even our roasted garlic aioli. They are mash-ups made in heaven.

When buying horseradish, look in the vegetable department for fresh horseradish root. If that’s not an option, check out the refrigerated deli area for grated horseradish. Make sure it’s just grated horseradish and not ‘creamy horseradish sauce’ as they are different.

How to Use

This is one of our favorite homemade aioli recipes for so many reasons (we love horseradish). It goes great swirled into mashed potatoes, on the side of a smoked prime rib recipe, or paired with a roasted leg of lamb. Whether it’s Sunday supper or the Christmas dinner feast, this sauce goes great with pretty much any roast recipe you can think of.

It’s also an amazing sandwich spread over a French dip sandwich or drizzled over a smoked pit beef sandwich. It’s also great on a smoked cheeseburger and try it with your side of crispy duck fat French fries too.

How to Store Roasted Horseradish Aioli

Store leftover horseradish aioli in an airtight container or glass jar for up to 7 days in the fridge. Give it a stir right before using.

Because of the creamy texture, we do not recommend freezing this recipe. It’s best made fresh.

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This horseradish aioli recipe kicks up the flavor of creamy aioli with a punch of prepared horseradish blended into the rich mayonnaise base. The easy sauce delivers both tangy aioli flavor and zesty heat.

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In your food processor, add the egg yolk, lemon juice, mustard, and vinegar. Season with a pinch of salt and pulse to mix two to three times.
Set the food processor to spin and slowly pour in the oil from the top
The egg and oil will combine and turn off-white, emulsifying into mayonnaise
Add the horseradish and Worcestershire sauce and pulse 3 to 5 more times to mix.
Spoon into a resealable jar and chill until ready to use.

If using jarred horseradish, be sure to buy a bottle that is fresh horseradish not horseradish cream sauce. You can usually find it in the refrigerator section near the deli.
If it becomes too thick, use a ½ teaspoon cold water to thin it out.

Course: condiment

Cuisine: French

How to Make Horseradish Aioli Step-by-Step

In your food processor, add the egg yolk, lemon juice, mustard, and vinegar. Season with a pinch of salt and pulse to mix two to three times.
Set the food processor to spin and slowly pour in the oil from the top.

A person pouring a liquid into a food processor.

The egg and oil will combine and turn off-white, emulsifying into mayonnaise
Add the horseradish and Worcestershire sauce and pulse 3 to 5 more times to mix.
Spoon into a resealable jar and chill until ready to use.