Horseradish Sauce

HorseradishSauceVertbfLOSmooth and creamy, but with a nice bite – THAT is what horseradish sauce should be. Sadly, most of what I’ve found in the market have – to me, anyway – a strange, kind of plastic flavor; and don’t EVEN get me started on this ‘horsey’ foolishness.

Enter the ‘contessa’ – Ina Garten, and her solution to packaged mediocrity. Perfectly smooth and creamy, with as much or as little bite as you want, and a snap to put together. It has a good shelf life in the fridge, and the recipe is easily halved – you will never need to buy pre-made again.

We like this on beef, but I find it is also nice on ham, or in a veggie sammich – mmmm roasted panko-crusted eggplant with sharp provolone and horseradish sauce on crusty bread; or maybe red onion, english cucumber, sprouts and tomato…

INGREDIENTS
•3/4 cup good mayonnaise
•1-1/2 tbsp Dijon mustard
•1 tbsp whole-grain mustard
•1/2 tbsp prepared horseradish
2 tbsp sour cream
•Kosher salt

Whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature.

In a pinch, I’ve been known to adjust quantities and substitute some ingredients (quelle suprise, I know), and I will still stack this recipe up against your the bought stuff anyday, so don’t be afraid to adjust if you need to.

When I was making this latest batch yesterday afternoon; I discovered that, not only was I out of whole grain mustard, but I’d also used up the last of the sour cream for the Chicken Paprika last week. Undaunted; I went ahead, using spicy brown mustard for the Maille, and Marie’s Creamy Garlic Salad Dressing for the sour cream.

You know what? It’s not too, too bad!

This entry was posted in Sauces/Jellies/Condiments and tagged , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.