A New Take on an Old Sauce

One of my all-time favorite sauces for steak, chops, lamb, burgers, other sammiches, you name it, is the barefoot contessa’s horseradish sauce.

It is wicked simple to toss together, uses no funky or hard to find ingredients, and is simply an all around good thing to have on hand in the fridge.


The original recipe makes rather more than

we, as a rule can go through before I come across a sadly old and slightly crusty jar at the back of one of the shelves in the fridge.


While planning a roast beast dinner for friends, I took a look at the original recipe and started by cutting it down to an amount we can use up in a timely manner.

Then, I tasted, went back to the drawing board, and upped the horseradish (always a good move, if you ask me).

And. I think I like this better!

I mean, it is basically still the contessa’s recipe, but I’ve tweaked it for my own personal preferences.

I don’t think she’ll be too ticked at me.

•1/2 cup mayonnaise
•1/4 cup prepared horseradish
•1 tbsp Zippy Mustard*
•1 tbsp sour cream
•1/2 tsp dried chives
•1/8 tsp Kosher salt

*If you don’t want to make your own Zippy Mustard (though, you really should – it is that good, and wicked simple to toss together), just use your fave Dijon or even brown mustard. Trader Joe’s Dijon is amazingly good, pretty darned inexpensive, and already has a bit of a horseradish-y bite, so, bonus!

Stir all of the ingredients together in a bowl, then transfer to a jar, cover, and stash in the fridge for at least a couple of hours to allow the flavors to blend.

Serve with steak, chops, roasts, really most any chunk o’ meat.

Infinitely superior to anything you’re gonna find at your local market.

Just sayin’

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