Summary

Ingredients

• 250 ml oil, tasteless
• 1 egg yolk
• 1 clove garlic
• 2 teaspoons horseradish
• 2 tablespoon white wine vinegar
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ mustard
• 0.5 teaspoon ½ sugar

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Instructions

1. 1 hour before starting preparation, take all ingredients out of the refrigerator and allow to reach room temperature.
2. Measure out the oil and put aside in a cup, for example.
3. Then horseradish (freshly grated horseradish is best, but please don`t use cream horseradish, it`s not aromatic enough), put chopped garlic, egg yolk, salt, sugar and mustard in the measuring cup and mix briefly with the hand blender. Then add the vinegar and mix in again briefly.
4. Gradually add the oil. At first you should really do it drop by drop, later you can always use larger amounts of oil. The consistency will be rather runny at the beginning. But don`t worry, the more oil you add, the firmer the aioli will be.
5. We eat aioli with prawns, squid rings or simply on baguettes, with potatoes, French fries, as a dip for vegetable sticks or use them in salad dressing and of course they should not be missing from any cold buffet.