Recipe: Horseradish Aioli (Paleo, SCD, GAPS)

Recipe: Horseradish Aioli (Paleo, SCD, GAPS) post image

I never thought I would like horseradish, but these days I’m getting interested in adding more spice to my food. Horseradish undoubtedly adds a kick!

Horseradish is part of the Brassicaceae family, which includes mustard, cabbage, brussel sprouts, radish, kale, etc.

The heat from horseradish comes from a chemical called allyl isothiocyanate (mustard oil). This is a volatile compound that is released only when the root is grated. The release of this oil can be quite intense and care should be taken when handling fresh horseradish root. Some people recommend wearing gloves and grating it in a well ventilated room.

It is best to grate only the amount you want to use at the meal, because the isothiocyanates are unstable and will dissipate rather quickly. If you want to grate a lot at a time, you would preserve it in vinegar, which is also a traditional way of preparing fresh horseradish root. Adding the grated horseradish root to vinegar will stop the release of the isothiocyanates and make the horseradish milder.

There are only 6 calories and 1.4 grams of carbohydrates in one tablespoon of horseradish. Additionally there are  14 milligrams of sodium, 44 milligrams of potassium, 9 milligrams of calcium, 5 milligrams of phosphorous in one tablespoon.

This recipe for horseradish aioli is a great addition to any meal – especially for those who cannot have nightshade vegetables – notably hot spices like chilies. Horseradish can really fire up a meal!

Horseradish Aioli (Paleo, SCD, GAPS)

Prep Time: 10 minutes



  1. Combine all the ingredients in a bowl and mix well
  2. Serve cold with meat, chicken fish or as a dip

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