Horseradish Aioli
A creamy aioli with a bold horseradish kick and a hit of wasabi heat — a versatile sandwich spread and dip from the well-known Maine specialty-foods maker.
Smooth and rich up front, then a clean, sinus-tingling horseradish-and-wasabi heat that fades quickly; savoury rather than sweet.
The classic for roast-beef and steak sandwiches and burgers; great with prime rib, crab cakes, smoked fish, roasted potatoes, or as a dip for crudités and fries.
Contains: Eggs, Mustard
Recipes change — always check the label before buying for an allergy.
Stonewall Kitchen
Stonewall Kitchen started in 1991 when Jonathan King and Jim Stott sold homemade jams and barbecue sauces from a stall at a Maine farmers' market. The two self-taught cooks grew quickly, moving to ever-larger kitchens before settling into their headquarters in York, Maine; they have made their range of aiolis from quality ingredients since 2000.
Visit Stonewall Kitchen ↗More good things.
Earthy, woody and mushroomy, with the mild, gently nutty character of summer truffle — softer and less pungent than winter black or white truffle.
Rich, intensely savoury and umami-forward, led by rehydrated sun-dried tomatoes with a rounded sweetness, mellow garlic, herbal basil and a subtle nutty note from pine kernels and aged cheese.
Nutty, wheat-forward base from the germe di grano; a gentle, building chilli warmth rather than aggressive heat; faint earthy colour from red beet powder.