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Horseradish Sauce

Printed From: Foods of the World Forum
Category: Food Groups
Forum Name: Fats, Oils, Sauces, Sweets and Condiments
Forum Discription: Used in moderation, these components can make a good dish into a great work of art.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=726
Printed Date: 26 March 2026 at 21:08


Topic: Horseradish Sauce
Posted By: Hoser
Subject: Horseradish Sauce
Date Posted: 03 August 2010 at 05:23

Horseradish Sauce

My take on the classic accompaniment to roast beef

   ¾ cup sour cream
   ¼ cup mayonnaise
   3 tablespoons prepared horseradish
   2 tablespoons Chopped chives
   1 Tablespoon freshly squeezed lemon juice
   1 teaspoon lea and perrins worcestershire sauce


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Mix all ingredients together in bowl and refrigerate.

Can be made two days ahead...store in air tight container and refrigerate.

Recipe formatted with the http://www.dvo.com/index.html?CID=export_to_html_feature - Cook'n Cookbook Software from DVO Enterprises.

Thought I'd post this since we are having company Saturday night and I'll be making it to go along with the beef tenderloin on the rotisserie. Also some chimichurri will be in the offing, spinach salad, and not quite sure yet on the veggie, or prep method for the potatoes.

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Go ahead...play with your food!


Replies:
Posted By: Guests
Date Posted: 22 December 2010 at 11:21
Hi Dave, I ran across this again and was wondering how much the sour cream and mayo toned down the prepared horseradish? I prefer a strong "bite" to my horseradish and am curious as to how mild this is. One other tangential question....ever add a few grates of fresh ginger to this? I'm thinking that might take this to a whole new place!

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Posted By: Hoser
Date Posted: 23 December 2010 at 01:07
Originally posted by Rivet Rivet wrote:

Hi Dave, I ran across this again and was wondering how much the sour cream and mayo toned down the prepared horseradish? I prefer a strong "bite" to my horseradish and am curious as to how mild this is. One other tangential question....ever add a few grates of fresh ginger to this? I'm thinking that might take this to a whole new place!


That's a great idea with the ginger John, I'd liken to try that myself. As far as toning down the horseradish...it's all a matter of personal taste. Like you, I prefer a sinus-clearing bite to mine, but I tone it down a bit for the missus. I guess you could separate the ingredients and make two side dishes to serve it in?


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Go ahead...play with your food!

Posted By: Guests
Date Posted: 23 December 2010 at 10:46
Yep, I think that's the key...two separate servings. I've got a plan for a roast beef after the new year and would like to have something trasitional like this with it. I may make my batch with the ginger too and I'll let you know how it turns out. I discovered a huge root of fresh ginger tucked under a "boiling bag" in the veggie drawer the other day!

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