Horseradish Aioli
Another fancy french word here...aioli really is just a creamy emulsified sauce made from egg yolks and olive oil with crushed garlic popular in southern France as a dip for pretty much everything. You may be thinking, eggs and oil...isn’t that the same as mayonnaise? And technically you’d be right! I’m sure there are many french food purists that insist they are different, but to me food is meant to be simple and fun so I don’t worry too much about labels. All I know is it’s delicious and using a high quality mayo in place of a homemade emulsion makes it quick to whip up for dinner. We replace the garlic for horseradish because it makes such a delicious counterpart to a rich fish like salmon. It’s also incredible with roast potatoes, so it just makes sense to pair with this meal!
Ingredients:
1/4 cup high quality mayonnaise
1/2 cup greek yogurt or skyr
(if you are dairy free, you can use all mayo)
1/2 teaspoon salt
juice from 1/2 a lemon
1 tablespoon prepared horseradish (check the ingredients to make sure there are no chemical preservatives)
we like bubbie’s brand
Directions:
In a jar, mix all of the ingredients together well. That’s it! Enjoy on everything! It will store in your fridge for at least a week in an airtight container.
