"There's something to be said for a really good store-bought mayonnaise. It brings a lot to any meal you're including it in - it's the creamy, savory spread on the inside of your turkey sandwich, the reason your grilled cheese sandwich is so perfectly toasty and golden brown, and the savory flavor and texture that makes your homemade egg salad, chicken salad, or tuna salad so darn good."
"Horseradish will add some intense heat to your mayonnaise - from relatively mild to burning-your-nostrils spicy - so if you're unfamiliar with its flavor, it's best to shop around. You've also got options when it comes to the texture, each of which will bring different elements to the mayo you're about to amp up. Freshly shredded horseradish from the root has a coarser texture and a much stronger, more pungent spice. Bottled horseradish paste, on the other hand, is typically mixed with vinegar and other spices, giving it a noticeably tangy kick but not quite as much heat."
"Once you've turned up the heat on your store-bought mayonnaise by adding in horseradish, it's time to put your newly made horseradish mayo to work. Start small and make it the ideal spicy dip for crispy french fries."
Store-bought mayonnaise serves as a creamy, savory base for many sandwiches and salads. Adding horseradish transforms mayonnaise into a spicy, tangy condiment with adjustable heat levels. Freshly shredded horseradish provides a coarser texture and stronger pungency, while bottled horseradish paste is milder and more vinegar-forward. Lemon juice, garlic powder, salt, and pepper balance the flavor and can be adjusted to taste. Horseradish mayonnaise functions well as a dip for fries, a creamy complement to shrimp cocktail and cocktail sauce, and an ingredient for sauces, dressings, and dips. Experimenting with proportions controls intensity and texture for different dishes.
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