Foolproof aioli with horseradish

Ingredients for 1 servings:

• 250 ml oil, tasteless
• 1 egg yolk
• 1 garlic clove(s)
• 2 tsp horseradish
• 2 tbsp white wine vinegar
• ½ tsp salt
• ½ tsp mustard
• ½ tsp sugar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

One hour before preparation, remove all ingredients from the refrigerator and allow to come to room temperature. Measure out the oil and set aside, for example, in a cup. Then add the horseradish (freshly grated horseradish is best, but please do not use creamed horseradish, as it is not aromatic enough), chopped garlic, egg yolk, salt, sugar, and mustard to the measuring cup and mix briefly with a hand blender. Then add the vinegar and mix briefly again. Gradually add the oil. At first, you should add a little at a time, but later you can use larger amounts of oil. The consistency will be rather runny at first. But don’t worry, the more oil you add, the thicker the aioli will become. We eat aioli with shrimp, squid rings, or simply on baguette, with potatoes, fries, as a dip for vegetable sticks, or use it in salad dressing, and of course, it is a must at any cold buffet.