Add all of the ingredients to a bowl and mix well to combine. Check the seasoning and adjust with salt and white pepper as needed. Transfer to an airtight jar and refrigerate until ready to use.
Chef's Tips
Add the horseradish gradually and taste as you go — brands vary a lot in heat intensity, so it's easy to overpower the rest of the sauce if you add it all at once without checking.Whisk the smoked paprika and garlic powder in first before the wetter ingredients — this helps them disperse evenly through the mayo instead of clumping.Let the sauce sit in the fridge for at least 15–20 minutes before serving if you have time — this gives the Worcestershire and horseradish a chance to meld into the mayo rather than tasting separate.
Storage & Reheating
Refrigerate for up to 4 days in an airtight jar or container. Freezing isn't recommended, since the raw-egg mayo base will split once thawed. No reheating required — this one's served cold.