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 grilled veggies like Grilled Artichokes.
Versatility
This aioli is incredibly versatile, serving as a perfect complement to beef stew or a flavorful dip for roasted vegetables or this ham and cheese crescent ring.
Quick and Easy
This recipe is quick and easy to whip up with simple ingredients.
Ingredients to make horseradish aioli sauce or dip
Fresh Horseradish
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.
Roasted garlic
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 or garlic confit.
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.
Mayo
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.
Olive Oil
for roasting the garlic
fresh parsley
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.
