Shallot-Garlic-Horseradish Aioli

Name: Shallot-Garlic-Horseradish Aioli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2 cups (450 ml)
Cuisine: American
Ingredients: 3/4 cup freshly grated (95.24 ml) Horseradish; 3 Tbsp minced (30 g) Shallot; 2 tsp minced (6 g) Garlic; 2 tsp (10 ml) Dijon Mustard; 1 1/2 cups heavy (360 ml) Cream; to taste Salt; to taste White Pepper

Independent adaptation of a publicly published Emeril Lagasse recipe. Not affiliated with, sponsored by, or endorsed by Emeril Lagasse.

SPREAD · ROASTS

A spread for roasts.

Lagasse's fresh horseradish sauce for roasts.

On the jar

FRESH

Method: stove
Yield: about 2 cups
Ingredients: 7

Stove sauce. Cook from the recipe

Ratio

Horseradish 95 mlDijon Mustard 10 mlCream 360 ml

Ingredients

Horseradish3/4 cup freshly grated (95.24 ml)
Shallot3 Tbsp minced (30 g)
Garlic2 tsp minced (6 g)
Dijon Mustard2 tsp (10 ml)
Cream1 1/2 cups heavy (360 ml)
Saltto taste
White Pepperto taste

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Shallot-Garlic-Horseradish Aioli wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 3 stars · 2 national awards

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Provenance

Cajun–Creole chef of Emeril's New Orleans; James Beard Best National TV Cooking Show and Who's Who of Food & Beverage. Television and a multi-city restaurant brand popularized New Orleans cooking.

Originally published as Fresh Horseradish Sauce.

Adapted from a Emeril Lagasse recipe (Emerils.com / Emeril Live).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Emerils.com / Emeril Live (published as “Fresh Horseradish Sauce”). Full citation lives in Provenance.

Companion jar