Horseradish-Cream Sauce Recipe
By
Jill Santopietro
Difficulty: Easy |
Total Time:
5 mins
|
Active Time:
|
Makes:
2 cups
This sauce is usually served with a big, juicy steak for good reason: The pairing is magical. But that doesn’t mean it’s not delicious in other applications. Try it on a baked potato, as a sauce for shrimp, drizzled over roasted asparagus, or as a substitute for mayonnaise.
This recipe was featured as part of our Meaty, Boozy Father’s Day Menu.
INGREDIENTS
- 1/2 cup heavy cream, chilled
- 1/2 cup crème fraîche or sour cream
- 2/3 cup (5 ounces) prepared horseradish
- 2 tablespoons finely chopped chives
- 1 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
INSTRUCTIONS
Place heavy cream in a medium bowl and whisk until the cream starts to hold a line when you drag the whisk through it. Using a rubber spatula, fold in crème fraîche or sour cream, horseradish, chives, and salt. Season with pepper and additional salt as desired. Serve with Grilled Prime Rib or smear on a roast beef sandwich.
I like to add whole grain Dijon mustard like Grey Poupon
"Country Dijon"
In addition to your basic recipe my special ingredient is steak sauce ... just a dab makes it extra special.
For a bit of extra dimension, try adding a few dashes of sherry wine vinegar.
I've tried a similar recipe to serve with beef, subbing blue cheese and garlic for the horseradish. You can make it super easy by just microwaving the garlic in a bit of the cream first, to bring out the flavor. Add more of the cream, heating it up, then just stir in the blue cheese until melted. Super good...
Absolutely lip-smacking goooood!