Horseradish Aioli

Nutrition Facts Canadian

1 portion 30g Total Servings: 8

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides

4 g

Saturated / Saturé

1 g

+ Trans / Trans

Cholesterol / Cholestérol

30mg

10%

Sodium / Sodium

160mg

Carbohydrate / Glucides

Fibre / Fibres

Sugars / Sucres

Protein / Protéines

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 portion 30g Total Servings: 8

Amount Per Serving

Calories

Calories from Fat

% Daily Value ^*

Total Fat

4 g

Saturated Fat

1 g

+ Trans

Cholesterol

30mg

10%

Sodium

160mg

Total Carbohydrates

Fiber

Sugars

Protein

Vitamin A 2%	•	Vitamin C 0%
Calcium 2%	•	Iron 0%
Thiamine 0%	•	Riboflavin 0%
Niacin 0%	•	Folate 0%

* Based on a 2000 calorie diet

Prep time

10 mins

Cook time

0 mins

Total time

10 mins

Ingredients

1 large egg yolk (20 g)

2 garlic cloves - minced (6 g)

1 tbsp lemon juice (12 g)

¾ cup light tasting extra virgin olive oil (138 g)

½ tsp salt (2 g)

1 tsp pepper (2 g)

1 tsp Dijon mustard (6 g)

2½ tbsp horseradish- fresh or jar (45 g)

Directions

Mince garlic cloves twice to create a fine paste (or mince and press with the back of a spoon against the side of a bowl).
Place garlic in medium bowl and whisk egg yolk with garlic.
Slowly add lemon juice to egg mixture while continuing to whisk.
Slowly add the olive oil a few drops at a time, whisking continuously. Once a third of the oil has been added slowly, continue to add remaining oil in a slow steady stream while whisking continuously until the aioli has emulsified.
Add mustard and horseradish, whisk until incorporated.
Season with salt and pepper to taste, whisk after each addition.
Aioli can be stored in the refrigerator for up to 3 days in an air tight container.

Yields 1½ cups