Horseradish Sauce

When I make lamb, we always reach for…

mint jelly?

No. We prefer our lamb (and steaks and roasts and sammiches, too) served with horseradish sauce. And this horseradish sauce gets an extra little kick from the Trader Joe’s Dijon mustard I use; which has its own, almost horseradish-y kick to it.

So, why buy a jar at the market when you can mix this together in minutes?

•1/4 cup mayonnaise
•2 tbsp prepared horseradish
•1 tbsp Dijon mustard
•1 tbsp sour cream
•1/4 tsp pepper*
•1/8 tsp Kosher salt

*I have been loving Penzeys California Seasoned Pepper.

Note: unlike with last week’s Chocolate Mousse; this recipe can easily be doubled (or tripled); just do try to make it at least a few hours before you plan to serve it to allow the flavors to really blend.

Preparation is dead simple; just stir (or whisk, really, whisking is better) all the ingredients together until well blended, then transfer to a covered jar and chill.

That is it!

Best horseradish sauce ever!

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