A Kinder, Gentler Horseradish Sauce

Name: A Kinder, Gentler Horseradish Sauce
Prep time: 10 min
Total time: 10 min
Yield: 2-3
Cuisine: American
Ingredients: 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

By Andy Anderson !
@ThePretentiousChef

You can’t have a good prime rib, without a good horseradish sauce… full stop.

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.

Blue Ribbon Recipe

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. The Test Kitchen

Rating:

★★★★★ 7 votes5

Comments:

85 Comments

Serves:

2-3

Prep:

10 Min

Method:

No-Cook or Other

Ingredients

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
Add Ingredients to Grocery List

How to Make A Kinder, Gentler Horseradish Sauce

Step-by-Step

Whisk all the ingredients together, with the exception of the chives.
Chef'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.
Season 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.
Finally add the chives, and stir to incorporate.
Cover, and allow to rest in the refrigerator for a minimum of 1 hour, to give the ingredients a chance to get to know each other.
Serve with your best roast beef, prime rib, or over vegetables, for that added kick.

Enjoy

Keep the faith, and keep cooking…