Creamy Horseradish Sauce (Printable version)
A zesty, creamy condiment ready in 10 minutes. Perfect blend adds bold kick to roast beef, sandwiches, and vegetables.
# What you need:
→ Dairy
01 - 1/2 cup sour cream
02 - 1/4 cup mayonnaise
→ Seasonings
03 - 2-3 tablespoons prepared horseradish, drained if watery
04 - 1 teaspoon Dijon mustard
05 - 1 teaspoon white wine vinegar or lemon juice
06 - 1/4 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
→ Optional
08 - 1 teaspoon fresh chives or parsley, finely chopped
# How To:
01 - In a medium mixing bowl, whisk together the sour cream, mayonnaise, prepared horseradish, Dijon mustard, white wine vinegar or lemon juice, salt, and black pepper until smooth and uniform.
02 - Taste the sauce and adjust the horseradish quantity or seasoning to achieve your preferred level of heat and balance.
03 - For brightness, gently fold in the chopped fresh chives or parsley.
04 - Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to develop and meld together.
05 - Serve chilled alongside roast beef, smoked fish, grilled vegetables, or your favorite sandwich.
# Expert Advice:
01 -
- It takes almost no effort but makes whatever you serve it with taste twice as good.
- The heat level is entirely in your hands, and you can dial it up or down depending on who is eating.
02 -
- If you skip the resting time the horseradish heat will taste harsh instead of rounded, and the whole sauce will feel flat.
- Draining the prepared horseradish on a paper towel before mixing transforms the final texture from soupy to luscious.
03 -
- Start with two tablespoons of horseradish and taste before adding the third, because you can always add more but you cannot take it back.
- A tiny pinch of sugar, barely noticeable, rounds out the sharpness and makes the whole sauce taste more polished.