12.12.2009

Horseradish Aioli

horseradish aioli 2

Aioli is not quite the same as mayonnaise, but still very similar. It is also one of those things that people would usually shy away from making at home. Making it is dead easy and will make your forearms look just like Popeye. Here, we've added horseradish instead of the traditional garlic. The amount of searing heat in horseradish can differ from one horseradish root to another, so add as much as you can stand!



1 cup neutral oil
1/2 cup extra virgin olive oil
2 egg yolks
1 tbsp mustard
4 tbsp lemon juice or white wine vinegar
as much finely grated horseradish as desired
salt and pepper



Grate as much horseradish as desired and combine with 1/2 the lemon juice. In a large bowl, mix egg yolks, 1/4 the lemon juice, mustard, and a little salt. Whisk thoroughly to combine. From a squeeze bottle, gently pour in a drop or two of the neutral oil. Whisk this into the yolk mixture, only adding a few more drops when the oil has been fully incorporated (and NOT before!). After 1/3 of the neutral oil has been incorporated, you can add a little more oil at a time, but never stop whisking. When the neutral oil is all incorporated, add the remaining lemon juice and the horseradish. Whisk well to combine, and start the process again with the olive oil. Taste for salt, pepper, and horseradish and adjust properly.

Letting the aioli sit covered and overnight in the fridge will intensify the horseradish flavor a little bit. Consider making this the day before you need it to allow time to either add more horseradish, or another egg yolk and some oil to tame the heat if it is too powerful.

horseradish aioli
.

0 comments: