Horseradish Aioli

So, I'm sort of mildly obsessed with Aioli and/or sauces.  Honestly, it can make or break what I order in a restaurant.  No joke!  If it comes with an amazing sauce or condiment, I'm sold!  You could deep fry a flip flop and serve it with a great sauce and I'm all over it. :)  My partner in crime, however, is very anti-sauce.  He likes things dry and plain for the most part and if it's mayo based, forget it!  While I'm mildly obsessed with sauces, he's obsessed with anything that makes him choke and tear up a little when he eats it :)  LOL.  I should clarify.  He LOVES Chinese hot mustard or the the chili sauce at the Thai restaurant that we go to, and he LOVES wasabi.  The hotter the wings the better and the more spicy something is, the happier he is.  I'm not such a spice freak, but we do share one spicy condiment in common---we have a deep, deep love of horseradish.  We discovered that we both loved it as much as the other on our honeymoon in Key West.  We'd order dozens of oysters and extra, extra amounts of horseradish and sit at this great outdoor bar on Duval street for hours eating oysters.  It really was more like horseradish with a side of oyster :) 

Well, last week I brought MY love of sauces together with OUR love of horseradish and voila'!  Charlie ate something with Mayo in it :)  Yay!  Not sure he knew how much mayo was in it due to the fact that the horseradish completely disguised the taste of the mayo...but, none the less, I was able to pull one over on him.  We put this aioli on a steak sandwich with peppers, but a few nights later we put it on a burger.  Honestly, you could serve this with fish, shrimp (what a great alternative to cocktail sauce), steak, burgers, chicken sandwiches.  We even dipped our hand cut fries in it!  It is TO DIE FOR!  Sooooooooo good.

Housepitalities Horseradish Aioli

-1 cup low fat mayo
-1/2 cup prepared horseradish
-A ton of fresh ground black pepper (until you see lots of black specs mixed in)
-A few dashes of salt to your taste
-1 clove of garlic finely diced
-1 tablespoon lemon juice


Seriously good!  Keeps in the fridge for a few days.