Here is, quite simply, the Best! Horseradish Sauce around, again. Toss together a pot of this stuff and you will say good-bye to jarred supermarket sauces forever.
With all due thanks to the barefoot contessa (I cannot wait for her new book to come out later this month), I have tweaked her original recipe just a little bit; adjusting mustard amounts so that measuring is less fussy, and adding just a little sumpin’ sumpin’ to really make it my own – in my case, a nice it of dried chives.
INGREDIENTS
•3/4 cup mayonnaise
•2 tbsp Dijon mustard
•1 tbsp whole grain mustard
•2 tbsp sour cream
•1 tbsp fresh ground horseradish
•1/8 tsp sea salt
•Dash chives
Whisk all the ingredients together in a bowl and turn into a lidded jar.
Stash in the fridge for a few hours to allow the flavors to blend, and then serve at room temperature.
We like ours with lamb chops, but this sauce is also quite nice on steaks and burgers. As a matter of fact, I have enough leftover to offer The Book Club as a dipping sauce with the Reuben Eggrolls I’ve planned as part of the munchies on Sunday.
Details on that to come, peeps. Happy Holiday(s) weekend to all, and Happy Anniversary to us!
Just finished making it, it is sitting in the fridge and waiting for all the flavors to tangle together!!! Yum Yum!