One of our favorite sauces, and oh! so simple to toss together! The only caveat is that you really should make this at least a few hours before you plan to use it (the day before is much more better) to allow the flavors to meld together nicely.
I should note that the Dijon mustard I use, from Trader Joe’s, already has a horseradish like kick to it, so if you use another Dijon, you may want to adjust the amount of horseradish used up or down, to suit your own, personal tastes.
•1/2 cup mayonnaise*
•1 tbsp Dijon mustard
•1 tbsp sour cream
•1-1/2 tbsp horseradish
•1/8 tsp coarse sea salt
*I use Hellmann’s, but if you’d like to use home made, I have several options on this here web thing-y, including an egg free mayonnaise that is really quite nice.
Stir the mayonnaise together in a bowl with the Dijon mustard, sour crema, horseradish, and sea salt.
Give it a taste – remembering that the flavor will develop as the sauce sits in the fridge – and stir in as much freshly cracked black pepper as you like.
A bit (like, 1/2 teaspoon or so) of smoky Aleppo pepper wouldn’t be bad here, either.
Transfer the horseradish sauce to a jar, cover tightly and stash in the fridge for a few hours, or (always more better, you know this), overnight, to allow the flavors to blend and develop.
This sauce is pretty terrific on steaks and lamb chops, but be sure to try it on sammiches and burgers, even terryaki burgers with grilled pineapple and cheese!
Oooh, think of the pizza possibilities!