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Horseradish sauce Recipe

British · Condiment · 10 min total

A classic, creamy horseradish sauce that adds a sharp, pungent kick to roast beef, prime rib, or sandwiches. This quick recipe balances heat with tangy sour cream and vinegar.

Ingredients

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 3 tablespoons prepared horseradish (drained)
• 1 teaspoon white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper

Instructions

1. In a small bowl, combine sour cream, mayonnaise, and prepared horseradish.
2. Add white wine vinegar, Dijon mustard, salt, and white pepper. Stir until well blended.
3. Taste and adjust seasoning, adding more horseradish for extra heat if desired.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Tips

• Use freshly grated horseradish for a much stronger flavor; substitute 2 tablespoons fresh for prepared.
• This sauce keeps well in the refrigerator for up to 1 week.
• Stir before serving as separation may occur.
• For a lighter version, use Greek yogurt in place of sour cream.

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