Roasted Garlic Horseradish Aioli (Whole 30, Gluten Free, Paleo)

Am I the only one who buys extra horseradish root when it becomes available Pesach time? I love the stuff. I love making dips and sauces with it, and this year I bought tons just to make boat loads of this roasted garlic horseradish sauce. See, the meat is great, but it's this sauce that is spectacular. I spread it on salmon before roasting, slather it on bread for the most killer roast beef sandwich, it makes a great faux Caesar dressing and I use it as a dipping sauce for fresh fried anything, especially shnitzel. It's that good. This sauce does best after sitting in the fridge for a while to let the flavors develop and lasts for a good week (though it never makes it that long in my house.) The flavors are strong and  and the sauce packs a big garlic punch and I am happily enjoying every ounce of it. Enjoy!

2 heads garlic
1 tsp olive oil
4 cloves garlic, crushed
1/4 cup finely grated horseradish root, (best to grate on a microplane)
3 Tbl lemon juice
1 tsp tamari, soy sauce, or coconut aminos (optional)
1 1/2 cups  mayonnaise (whole 30 or Paleo compliant if necessary)
2 Tbl water
salt and pepper

Preheat your oven to 375. Slice the tops of the garlic heads, drizzle with the oil and sprinkle with salt. Wrap the heads in tin foil and place in the oven to roast until the garlic is tender and you can squeeze it, about 35- 40 minutes. Let the garlic cool and then squeeze the roasted cloves out into a bowl. To the bowl add the fresh garlic, horseradish, lemon juice and tamari. Mash together to make a paste. Add the mayo and water and season with salt and pepper. Cover and refrigerate for a few hours for the flavors to meld.


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