Creamy Horseradish Topping (aka Horseradish Aioli)

This little piggy like his roast beef with horseradish and I prefer mine to be the naughtier creamier variety.  But, I have bought pre-made 'Creamy Horseradish' and have been disappointed with the long list of chemicals/preservatives in the ingredients and 'tinny' taste from the food additive.  By chance I stumbled upon this recipe to do it oneself and it takes a couple of minutes and tastes great.

If you like horseradish this recipe could be used to make a tasty garnish for hamburgers, sausages and sandwiches. This recipe takes 2 minutes to make and just a few dishes.  The recipe below makes enough horseradish for 4 to 6 servings of roast beef.  Bon Apetit!

Creamy Horseradish Aioli
Combine in a Small Bowl:
	1/2 Cup (125ml) Mayonnaise or Light Mayonnaise
	1/4 Cup (60ml) Sour Cream or Light Sour Cream
	2 TBSP (30ml) Extra Hot Prepared Horseradish
	1 TSP (5ml) Worcestershire Sauce
Steps:
	1) Stir above ingredients until mixed.
	2) Cover and refrigerate until needed.  You can make this several hours ahead.  Put dip in a serving dish and enjoy.
	3) Optional - Sprinkle serving dish with dried parsley flakes or minced chives for effect.

Additions and Substitutions:

• Since you are blending the horseradish into the topping using Extra Hot makes sense to get the right taste.  If you do no like your horseradish as strong use 'normal' prepared horseradish.
• I have made this recipe using both light and normal mayonnaise and I found that you don't need the full fat version.  However, light mayonnaise has far more additives and preservatives.  Same with light sour cream versus full fat sour cream.

What I Learned in Making this Recipe:

• Aioli is just a fancy word for mayonnaise and is commonly used in Southern France and Catalan part of Spain.  It is an emulsification of olive oil, garlic, egg yolks and lemon juice, for more details see wikipedia. 

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