A Kinder, Gentler Horseradish Sauce
Andy Anderson !
If you’re like me, you enjoy the kick of a good horseradish sauce. However, you don’t want it overpowering the flavor of the dish. This recipe creates a creamy sauce with some of the usual suspects, like horseradish, and sour cream, but the addition of lemon juice, Dijon, mustard and a few other ingredients raises this simple sauce to a higher level.
It’s excellent on beef, as well as a pick-me-up for vegetables. Give it a try; I think you’ll enjoy it.
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We taste tested this horseradish with a steak, and it was delicious. Horseradish is one of those condiments that goes so well with almost everything. And, it's this recipe is very easy. But, Andy's right ... you can't have prime rib without some really good horseradish. This horseradish will be a great addition to your holiday table.
- 1 tsp
- fresh chives, minced
- salt & freshly ground black pepper, to taste
- 1/2 tsp
- dijon mustard
- 1/2 tsp
- lemon juice, freshly squeezed
- 1/2 tsp
- lemon zest, minced
- 1 Tbsp
- fresh capers, minced
- 2 Tbsp
- pure horseradish
- 1/4 c
- sour cream
2Chef's Note: For this sauce to work, it needs a really good "pure" horseradish.
You might even go crazy, buy some horseradish plant and grate your own. However, if you do remember one thing. Once exposed to air, if not used immediately or mixed in vinegar, the grated mash darkens, loses its pungency, and becomes unpleasantly bitter-tasting.
I HATE it when that happens.
3Season with salt & freshly ground black pepper, to taste.
Chef's Note: Salt is an interesting ingredient... we love what it does to dishes, and in some cases, the addition of salt can make some dishes taste (to our brain) sweeter. But watch how much you add. In a sauce, the addition of salt can intensify over time. So, watch how much you add.