Whether roasted, seared, grilled or stuffed into sandwiches, beef gets a boost with this peppy aioli. The recipe is one of my all-time favourite riffs on miraculously fast, fluffy, fuss-free, foolproof Minute Mayo. (Link: How to make the best homemade mayonnaise and aioli.)
1 recipe Minute Aioli
2 tbsp (30 mL) sour cream (14%)
1 tbsp (15 mL) prepared horseradish, drained
In small bowl, combine Minute Aioli, sour cream and horseradish, using fork.
Use immediately. Or transfer to small storage tub, cover and refrigerate.
Makes 1-1/3 cups (325 mL).
- For this recipe, make Minute Aioli without the optional mustard.
- Sour cream lightens this aioli and makes it more dippable. You can use lower-fat sour cream, but it will be looser.
- To drain the horseradish, put it in a fine-mesh sieve and press it with a spoon, but do not go overboard and compact it.
- You can store homemade aioli in the fridge up to 4 days.
Lazy Horseradish Aioli
Minute Mayo is so miraculously quick and luscious, it would be a shame to substitute commercial mayonnaise. However, you could do so as a shortcut: Start with 1-1/4 cups (300 mL) mayonnaise. Full-fat mayo works best in this recipe because it is thicker, but lower-fat mayonnaise is an option for calorie-counters. Add 2 cloves pressed or minced garlic along with the horseradish and sour cream. Add more lemon juice to taste, as commercial mayonnaise is blander than homemade Minute Mayo.
Credit: Susan Sampson
Tested in Imperial