Horseradish Sauce
Whether you're serving this with prime rib, steak sandwiches, deviled eggs, or baked potatoes, just a dollop of this horseradish sauce will skyrocket your food to new flavor heights!
Ingredients
- 1/2 cup crème fraîche , can substitute sour cream (crème fraîche is richer, thicker, and less tangy)
- 2-3 tablespoons prepared horseradish , drained (depending on how strong you want it. NOTE: be sure to buy what's labeled "prepared" horseradish, not horseradish "sauce")
- *alternatively use 1 tablespoon finely grated fresh horseradish root (fresh is much more intense than prepared; use half the amount)
- 2 tablespoons mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon finely chopped chives
Instructions
- Combine all ingredients in a small bowl, cover and refrigerate for at least 4 hours before serving. I recommend starting with 2 tablespoons of horseradish, taste it, and add an additional tablespoon if you prefer it stronger (note, that flavor will intensify the longer it sits).Will keep for up to a week or 2-3 weeks if you omit the chives and add them just before serving.
Nutrition
Calories: 74kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 176mg | Potassium: 49mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 146IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 0.1mg
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