Ladies and gents, this creamy horseradish sauce will be your secret weapon. Just a smidge of this can brighten up a piece of salmon or steak and the flavor wildly compliments a prime rib roast.
It only takes 5 minutes to make and delivers so much punch, you might want to keep a stash of it around permanently.
Perhaps what makes this particular horseradish sauce so versatile is that it’s well-balanced and won’t compete with the food. It simply adds an aire of rich, tangy, and spicy splendor. It’s just as sensational slathered on a humble baked potato or an expensive prime rib roast.
What is Horseradish Sauce?
Horseradish sauce is simply any combination of emulsified ingredients, including fresh or jarred horseradish. Here: sour cream and mayonnaise form the creamy base layer and freshly grated horseradish root gets stirred in.
- Sour cream: this adds a cooling, tangy, creamy effect
- Horseradish: the amounts given in this recipe are for freshly grated horseradish, not jarred
- Mayonnaise: since mayonnaise is already emulsified oil and eggs, it makes this sauce convenient and foolproof
- Apple cider vinegar: helps balance the potent flavor of the horseradish
- Chives: adds a little sparkle of fresh flavor
- Salt and Pepper: makes the flavors pop, be sure to make adjustments to taste
How to Use Fresh Horseradish
If you’re not familiar, horseradish is a gnarly looking root vegetable with a pungent aroma and spicy flavor profile. It’s typically preserved in vinegar, which mellows it out considerably. People tend to add it to dishes because it can be very palate-cleansing and because it clears the sinuses and seriously enhance the flavor of food.
How spicy is horseradish? I’d liken it to spicy mustard or wasabi.
Scared? Don’t be.
If you are sensitive to spicy tastes, simply reduce the amount of horseradish, and if you like a nostril-flaring level of oomph, simply increase the amount, accordingly.
How do you tame an overly spicy horseradish sauce?
Since the level of heat can vary from mild to intense, depending on when the horseradish is consumed, you can drastically decrease the heat level by adding extra vinegar, fat, or simply allowing the sauce to chill out for a couple of days in the refrigerator.
Ingredient Tip: Horseradish can be found in the produce section and contains a tough, brown, fibrous exterior that should be peeled away. The inside is white and can be grated using a microplane and added directly to vinaigrettes or sauces.
To make the most of that giant root of horseradish, you can simply plan ahead and triple the recipe. It’s totally worth having extra sauce on hand so here’s what to do with it:
To refrigerate: Store in a sealed container in the refrigerator for up to two weeks. It may thicken or separate slightly–a quick fix is to just give it a good stir.
To freeze: Transfer to a sealed jar and freeze for up to 1 month. Defrost in the refrigerator and stir. Note that freezing will reduce the pungent heat level.
Needless to say, this creamy horseradish sauce deserves a spot on your everyday table as well as your Christmas dinner menu. It’s a classic partner to prime rib roast and an instant classic with this Garlic Cauliflower Mash.
If you make it, tell me what you think. Simple, yet complex?
CREAMY HORSERADISH SAUCE
- 1 cup sour cream
- 1 2- inch piece fresh horseradish*
- 2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- 1 tablespoon chives minced
- Kosher salt to taste
- Freshly ground black pepper to taste
- In a small bowl, whisk together all the ingredients. Serve right away or cover and refrigerate for up to 2 weeks.