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.
Prep
Ingredients
For
4
Batch(es)
Ingredients
| 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) |
Aioli
| 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.
