Smooth and creamy, but with a nice bite – THAT is what horseradish sauce should be. Sadly, most of what I’ve found in the market have – to me, anyway – a strange, kind of plastic flavor; and don’t EVEN get me started on this ‘horsey’ foolishness.
Enter the ‘contessa’ – Ina Garten, and her solution to packaged mediocrity. Perfectly smooth and creamy, with as much or as little bite as you want, and a snap to put together. It has a good shelf life in the fridge, and the recipe is easily halved – you will never need to buy pre-made again.
We like this on beef, but I find it is also nice on ham, or in a veggie sammich – mmmm roasted panko-crusted eggplant with sharp provolone and horseradish sauce on crusty bread; or maybe red onion, english cucumber, sprouts and tomato…
•3/4 cup good mayonnaise
•1-1/2 tbsp Dijon mustard
•1 tbsp whole-grain mustard
•1/2 tbsp prepared horseradish
2 tbsp sour cream
Whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature.
In a pinch, I’ve been known to adjust quantities and substitute some ingredients (quelle suprise, I know), and I will still stack this recipe up against your the bought stuff anyday, so don’t be afraid to adjust if you need to.
When I was making this latest batch yesterday afternoon; I discovered that, not only was I out of whole grain mustard, but I’d also used up the last of the sour cream for the Chicken Paprika last week. Undaunted; I went ahead, using spicy brown mustard for the Maille, and Marie’s Creamy Garlic Salad Dressing for the sour cream.
You know what? It’s not too, too bad!