Lemon Horseradish Aioli Recipes

BEEF WITH HORSERADISH-BEET AIOLI

Steps:

• Prepare the beef: Pat the beef dry and season all over with salt, pepper, lemon zest and grated garlic. Cover with plastic wrap and refrigerate at least 1 hour or overnight.
• Prepare the fresh horseradish and beets: In a food processor fitted with the grating blade, grate horseradish and beet. Replace the grating blade with the food processor chopping blade. Add vinegar, sugar and salt. Process until mixture is finely chopped, stopping occasionally to scrape down the sides of the bowl, 2 to 3 minutes.
• Prepare the aioli: In a medium bowl, whisk together egg, egg yolk, lemon juice and salt. Whisking constantly, add oil in a thin, steady stream until fully incorporated. (Or do this in the blender if you prefer.) Aioli should be emulsified, but somewhat loose. Stir in 2 to 4 tablespoons horseradish mixture, to taste; reserve remaining horseradish mixture and serve alongside aioli and beef. Chill aioli until needed; it will keep for up to 5 days.
• Remove beef from refrigerator. If needed, fold the thin end of the meat over itself so the meat becomes an evenly thick log, then tie ends with kitchen twine. (Skip this step if the meat is already an evenly thick log.)
• Bundle three leek halves together with kitchen twine, securing them in at least two places so that the leeks don't slip out. Repeat with remaining leek halves.
• Heat oil over medium-high heat in the bottom of a wide Dutch oven. Add beef and brown well on all sides, about 10 minutes. Transfer meat to a platter. Stir in wine and cook, scraping up any browned bits from bottom of pan, until reduced by half, about 3 minutes.
• Add leeks, root vegetables, garlic and stock to the pot. Tie thyme branches together with twine and drop into the pot. Stir in bay leaf. Bring mixture to a simmer.
• Add meat and any juices on the plate and cook, partly covered, at a gentle simmer (do not let it come to a boil) until meat reaches desired doneness (120 degrees on an instant-read thermometer for rare), 15 to 25 minutes. Immediately remove meat from pot, transfer to a plate, and tent with foil to rest 10 minutes.
• If vegetables are not quite tender, continue to simmer them until they are. Taste stock and season with salt and a squeeze of lemon.
• Slice the meat thinly just before serving. To serve, spoon vegetables into shallow bowls and arrange meat on top. Ladle a little of the broth over and around meat and vegetables. Sprinkle with coarse sea salt and chopped chives. Serve with aioli and additional fresh horseradish and beets.

CREAMY HORSERADISH AIOLI

Steps:

• Whisk mayonnaise, sour cream, horseradish, lemon juice, mustard, garlic, salt, parsley, and pepper together in a bowl. Cover and refrigerate for at least 1 hour.

LEMON HORSERADISH AIOLI

Steps:

• In a bowl, combine all ingredients.

QUICK HORSERADISH AIOLI

Steps:

• Combine mayonnaise, horseradish, vinegar, salt, and pepper in the bowl of a mini food processor or blender cup. Pulse a few times until mixed, about 10 seconds, scraping down the sides of the bowl halfway through.

SEAR-ROASTED HADDOCK OR COD WITH HORSERADISH AïOLI & LEMON-ZEST BREADCRUMBS RECIPE - (4.5/5)

Steps:

• Heat the oven to 425°F. LEMON ZEST BREADCRUMBS: In a large skillet, heat the oil over medium-high heat. Add the breadcrumbs and cook, stirring, until golden and crunchy, about 2 minutes. Transfer to a small bowl and let cool. Stir in the lemon zest and season to taste with salt and pepper. Set aside at room temperature. HORSERADISH AIOLI: In a small bowl, mix the aïoli ingredients, adding salt and pepper to taste. Cover and refrigerate. FISH: Heat the oil in a heavy 12-inch nonstick ovenproof skillet over medium-high heat. Pat the fish dry with a paper towel and season on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. When the oil is shimmering hot, arrange the fillets evenly in the pan, skin side up. Sear for about 2 minutes, without moving; then use a slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and remove the pan from the heat.

LEMON HORSERADISH AIOLI

Steps:

• In a bowl, combine all ingredients.