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Tell me if I'm off my mark on the recipe I kinda formulated myself--London Broil sliders with horseradish aioli?
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Trying to dig around in my fridge and see what I've got to bring for an upcoming football game tomorrow. I was thinking about doing a traditional London Broil, slicing it for sliders, and topping with a nice zesty horseradish mayo/aioli sauce.
My main concern is should I start the sauce from scratch (fresh grated horseradish, egg yolks/oil, food processor etc), or can I get away with blending some horseradish with mayo?
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