Let us be totally honest here: most of the bottled horseradish sauces at your local market are loaded with pretty crappy stuff that you do not really want to ingest, but, y’know, that stuff kinda needs to be shelf stable until you show up, buy it, and bring it home.
Why? Homemade horseradish sauce is dead simple to make at home – in minutes – and, even if you use my traditional, sour cream version, is gonna taste better, and be better for you than that store bought stuff.
The thing is…
I now have a way to make it even more better for you!
Don’t get me wrong, I love me some sour cream; but check out the ingredients on this tub of regular (4%) cottage cheese:
Cultured skim milk. Cream. Salt.
Can’t get much simpler than that!
Note: not all cottage cheese makers are this plain and simple, so do read the labels.
And, as it just so happens, a cup of cottage cheese whizzed with two tablespoons of white vinegar until smooth will stand in quite nicely for sour cream, all the while saving you half the calories, a quarter of the fat, and so much more. Go to da Google and type in “cottage cheese vs sour cream” and read for yourself.
Take this, pretty terrific, horseradish sauce recipe and make it a little bit better for you be substituting cottage cheese “sour cream” for regular sour cream.
Note: if you’ve followed this blog for any time, you’ll know that I do not use light, “lite,” or reduced fat stuff. One look at the ingredients label will tell you why.
•1/2 cup cottage cheese sour cream*
•3 tbsp horseradish
•2 tbsp mayonnaise
•1 tbsp Dijon mustard
•1/8 tsp Seasoned Salt
*One cup cottage cheese whipped with two tablespoons of white vinegar until smooth – an immersion blender works a treat here.
Whisk the ingredients together in a bowl,, then transfer to a jar, cover, and stash in the fridge for a couple of hours to allow the flavors to blend.
Most excellent sauce for lamb chops or roast beast or…?
Try slathering some on a sammich, too; you’ll be glad you did.