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A classic creamy and tangy horseradish sauce with a spicy kick, perfect for accompanying prime rib, roast beef, steak, or elevating sandwiches. This no-cook recipe is incredibly simple to prepare and its bold flavor develops beautifully as it chills.
In a medium bowl, combine the sour cream, drained prepared horseradish, Dijon mustard, white wine vinegar, and Worcestershire sauce. Whisk until the mixture is smooth and fully incorporated. This should take about 1-2 minutes.
Season the sauce with fine sea salt and freshly ground black pepper. Stir again and taste. Adjust the amount of horseradish for more heat or salt and pepper for seasoning, if needed.
Cover the bowl with plastic wrap or transfer the sauce to an airtight container. Refrigerate for at least 30 minutes before serving. This chilling period is crucial as it allows the flavors to meld and the spiciness of the horseradish to bloom.
Just before serving, give the sauce a final stir. Garnish with finely chopped fresh chives. Serve chilled alongside your favorite meats or as a spread.
A classic creamy and tangy horseradish sauce with a spicy kick, perfect for accompanying prime rib, roast beef, steak, or elevating sandwiches. This no-cook recipe is incredibly simple to prepare and its bold flavor develops beautifully as it chills.
This american recipe takes 35 minutes to prepare and yields 4 servings. At 133.86 calories per serving with 2.19g of protein, it's a beginner-friendly recipe perfect for side or condiment.
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Replace half or all of the sour cream with full-fat plain Greek yogurt for a tangier, higher-protein sauce.
Add 1 tablespoon of finely chopped fresh dill or parsley along with the chives for a fresh, herbaceous flavor.
Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to ramp up the heat.
Incorporate 1/2 teaspoon of fresh lemon zest into the sauce for a bright, citrusy note that complements the horseradish.
Horseradish contains a compound called sinigrin, which can act as a decongestant. The sharp aroma and heat can help clear sinus passages.
Horseradish is a source of various antioxidants and plant compounds that may help protect the body against cellular damage caused by free radicals.
When made with sour cream or Greek yogurt, this sauce provides beneficial probiotics that support a healthy gut microbiome and aid in digestion.
A 1/4 cup serving of this horseradish sauce contains approximately 120-140 calories, primarily from the full-fat sour cream. Using a light sour cream or Greek yogurt can reduce the calorie count.
In moderation, it can be part of a healthy diet. Horseradish itself is low in calories and contains beneficial plant compounds. The healthiness of the sauce largely depends on the base; using Greek yogurt instead of full-fat sour cream increases protein and reduces fat.
When stored in an airtight container in the refrigerator, this homemade sauce will stay fresh for up to one week. The flavor and heat may intensify over the first few days.
Absolutely! Freshly grated horseradish will provide a more potent and vibrant flavor. Peel the root and finely grate it. You may need to add a little extra vinegar and salt to mimic the flavor of prepared horseradish. Start with about 3 tablespoons of fresh grated horseradish and adjust to your taste.
It is traditionally served with prime rib, roast beef, and steak. It's also excellent as a spread on sandwiches, a dip for shrimp cocktail, or a flavorful topping for baked potatoes.
The most common reason is not draining the prepared horseradish properly. The excess brine can thin out the sour cream base. Always press the horseradish against a fine-mesh sieve to remove as much liquid as possible before mixing.
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