Chef Mark Margiotta’s Alabama BBQ Sauce (Horseradish Aioli)

Aioli is a fantastic condiment to keep on hand. More flavorful than mayo, more versatile than ketchup. Make a batch, then mix it up with different flavorings. Using Chef Mark Margiotta’s recipe for classic aioli, the addition of horseradish and black pepper creates aioli with Alabama kick.



For 4 Batch(es)


4 tablespoons apple cider vinegar
2 tablespoons fresh horseradish
1 teaspoon coarse black pepper
1/2 teaspoon sugar
1/2 cup aioli (using Chef Mark’s classic aioli recipe #31)


6 medium clove pressed or minced garlic
2 tablespoons lemon juice
2 tablespoons Dijon mustard
6 egg yolks
1 sprinkle salt
2 cups olive oil
2 tablespoons water

Chef Mark Margiotta’s Alabama BBQ Sauce (Horseradish Aioli) Directions

Mix all the ingredients in a bowl. Leave the mixture to rest.

Recipe notes

Aioli will keep well in the refrigerator, covered, for up to 10 days. It will thicken up more as it chills.

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