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Top down view of creamy horseradish mayonnaise in white bowl with spoon.
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Homemade Horseradish Mayonnaise

This horseradish mayonnaise is made from scratch using fresh horseradish root and homemade mayo. It’s creamy, spicy, extremely versatile and delicious with a variety of dishes. See my serving suggestions at the bottom of the post.
Course Condiment
Cuisine Eastern European
Prep Time 15 minutes
Total Time 15 minutes
Servings 10 servings
Calories 198kcal
Author Monika Dabrowski

Equipment

  • Food processor
  • Hand blender
  • Mixing bowl

Ingredients

  • ¾ cup fresh horseradish root peeled, finely chopped, see *Notes below
  • 1 cup oil **see Notes below
  • 2 egg yolks at room temperature
  • 3 teaspoons white wine vinegar
  • 1 teaspoon Dijon mustard at room temperature
  • 1 teaspoon honey
  • ½ teaspoon fine sea salt
US Customary - Metric

Instructions

  • Make mayo: Place the egg yolks, 1 teaspoon of vinegar and mustard in the small bowl of your food processor. Pulse to combine then with the food processor on start adding the oil, drop by drop at first (to ensure the mixture doesn’t split). When the mixture starts to thicken pour the oil in a very slow stream. When you’ve added about ⅔ of the oil mix in the honey, salt and remaining vinegar then continue slowly incorporating the rest of the oil. Set aside.
    TIP: It’s helpful to pour the oil from a small jug or glass with a spout.
  • Prepare horseradish: Peel then finely chop the horseradish root.
  • Puree: Place in a mixing bowl (glass, not metal) and add about ⅓ of the mayo. Puree until thick and creamy. Stir in the rest of the mayo until thoroughly combined.
  • Chill: Transfer to a jar, close the lid and refrigerate overnight before using (the mixture will thicken, and the flavour will continue to develop over the next day).

Notes

    • *This creamy mayo with horseradish is quite spicy - for a milder finish use a little less fresh horseradish.
    • Prepare the horseradish just before assembling the recipe (peeled, chopped horseradish might lose some of its pungency if not used immediately).
    • **For best results I recommend using a combination of mild tasting oils, such as sunflower, vegetable and cold-pressed rapeseed (which has a vivid yellow colour and a slightly nutty flavour) or others.
    • For best results refrigerate your mayo overnight before using.
    • Keep in a jar, refrigerated, for up to 5 days.
    • Not suitable for freezing.
    • Leftover horseradish root can be frozen, in an airtight container, for up to 3 months (it might lose some of its potency). Alternatively wrap it tightly and keep refrigerated in an airtight container for up to 3-4 weeks.

Nutrition

Serving: 1serving | Calories: 198kcal | Carbohydrates: 3g | Protein: 1g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 39mg | Sodium: 124mg | Potassium: 6mg | Fiber: 0.8g | Sugar: 1g | Vitamin A: 52IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 0.2mg