This horseradish cream sauce is so easy and will impress your dinner guests! It keeps well in the refrigerator for at least 2 weeks and only gets better as the flavors meld.
This sauce is creamy and balanced by the cider vinegar. It isn’t overly pungent and won’t mask the flavors of the excellent prime rib you’ve prepared. If you like your horseradish sauce a little more potent, add horseradish to taste.
I find the small holes of a standard box grater do a nice job grating the horseradish. Also, if you can’t find horseradish root, you can make this sauce using prepared horseradish (from a jar), you’ll just have to trust your taste buds related to how much of the paste to add. Stir a bit along with the mustard into the sour cream, and omit the vinegar and sugar. Salt to taste.
2 tablespoons cider vinegar
1/4 teaspoon fine grain sea salt, or to taste
1/2 teaspoon sugar or honey
1 teaspoon mustard (not ground mustard)
2-3 inch segment of horseradish root, peeled
1/2 tablespoon fresh chopped chives
1/2 cup (120 ml) sour cream
to serve: toasted sesame seeds
Combine the vinegar, salt, sugar, mustard and chives in a small bowl. Grate the horseradish into the mixture, you’ll want about 2-3 tablespoons total. Stir and allow it to sit for a few minutes before gradually whisking in the sour cream. Taste and adjust to your liking. I serve sprinkled with toasted sesame seeds.
Makes 2/3 cup.
PREP TIME: 5 MINUTES