Pine mushroom & horseradish aioli recipe

Prep time: 10 min

Cook time: N/A min

Serves: 4


1 package or 20 g Wild Origins pine mushrooms
3 egg yolks
20 g dijion mustard
150 ml white wine vinegar
800 ml grape seed or vegetable oil
50 g strong prepared horseradish
20 g salt
3 ice cubes


In a blender add Wild Origins pine mushrooms, blend dry at high speed for 1 minute or until a coarse powder is achieved. Proceed by adding all ingredients except oil. Begin to mix on medium speed and slowly drizzle in oil increasingly adding more as it begins to incorporate and emulsify. While mixing in oil add one ice cube at a time in thirds. Store in the fridge for up to two weeks or use immediately.