We were all set to enjoy some lovely, tiny, tasty, TASTY lamb chops…
I’d had those puppies sitting in my steak and chop marinade for a good day or so; I’d dug out the oven sizzler pan I like to use when I can’t or don’t use the one of the grills; I had plenty of salad tossed together and a fresh batch o’ Catalina dressing made; and was rummaging in the fridge for my handy, always-there, jar o’ horseradish sauce…
No horseradish sauce? Then, the even MORE shocking realization… NO HORSERADISH!
Curse you power outage!
What to do?
I wasn’t about to drive to the market just to pick up some horseradish – surely, da Google would offer a solution…
Wasabi? REALLY, da Google? If I HAD wasabi laying about, do you think I’d be searching for a substitute for regular horseradish?
Ultimately, da Google came through with the suggestion of using a nice, strong, mustard.
Hmmm. Too bad I was fresh out of that zippy Trader Joe’s smooth Dijon. Still, a nice bit o’ the coarse Dijon mustard, and some crushed red pepper might just to the trick…
2 tbsp coarse grained Dijon mustard
1 tbsp cider vinegar
1 tsp dry mustard
3 tbsp mayonnaise
1/4 tsp crushed red pepper
1/2 cup sour cream
Dash of table salt
Whisk together in a bowl… OOPS! Forgot the dry mustard.
Once you have ALL then ingredients whisked together, transfer to a small jar and stash in the fridge to rest for a few hours.
Bring back up to room temperature and serve as you will – it was quite nice with the lamb chops.
NEXT time I’m caught without horseradish, I think I’ll also add a teaspoon or two of Earl’s Five Pepper Sauce to the mixture.
More better, I should think.