Horseradish Mayonnaise Recipe

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 02/5/20
Horseradish Mayonnaise
Westend61 / Getty Images
Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 3 servings
Nutrition Facts (per serving)
614 Calories
63g Fat
3g Carbs
10g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 3
Amount per serving
Calories 614
% Daily Value*
Total Fat 63g 81%
Saturated Fat 6g 31%
Cholesterol 301mg 100%
Sodium 165mg 7%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 2%
Protein 10g
Calcium 54mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Homemade mayonnaise may sound intimidating, but an easy process puts this rich and customizable condiment at your fingertips. Many types of mayonnaise, from spicy to sweet, dress up everything from sandwiches to vegetables to meats. Horseradish adds a spicy zing that pairs perfectly with roast beef or smoked fish. You can also use horseradish mayonnaise in deviled eggs or as a dip for french fries.

This basic recipe can be tweaked if you want to include some finely chopped parsley, dill or chives; just stir them in gently at the end.

Ingredients

  • 1 large yolk (from a pasteurized egg, room temperature)
  • 2 teaspoons fresh lemon juice (divided)
  • 1 teaspoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 3/4 cup canola (or vegetable oil)
  • 1 to 2 tablespoons prepared horseradish (adjust according to taste)
  • Optional: 2 tablespoons parsley, dill or chives (finely chopped)

Steps to Make It

  1. Whisk egg yolk, 1 teaspoon lemon juice, vinegar, mustard and salt in a large bowl until well combined and slightly thickened.

  2. Drizzle in oil 1/4 teaspoon at a time, whisking vigorously between each addition, until the mayonnaise starts to emulsify, or thicken and become cohesive. Incorporate remaining oil in a steady but thin stream, whisking constantly. You can stop before you use all of the oil if the mayonnaise reaches a consistency you like.

  3. Measure 1/2 cup of the mayonnaise into a clean bowl. Add horseradish, remaining 1 teaspoon of lemon juice and herbs, if using, and stir gently to combine.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

Tips

  • You can substitute store-bought mayonnaise for homemade.
  • If the mayonnaise fails to emulsify or separates, whisk a new egg yolk in a clean bowl until it thickens, then add the broken mayonnaise drop by drop, whisking vigorously until it comes together.
  • You can prepare the mayonnaise in a blender or food processor. Pulse the ingredients from step 1 to combine them, then slowly stream in the oil with the motor running. Add the horseradish and herbs, if using, during the final 20 seconds.
  • Store homemade mayonnaise in an airtight container in the refrigerator for up to one week.

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