Ingredients
Method
- Prep. If you have raw horseradish root, wash it thoroughly and with a peeler, scrape it until only milky while shows. Then grate it fine or beat the heck out of it in a processor or blender. Add just enough distilled white vinegar to make it slushy and spreadable, and then a pinch of salt to taste. I've tried it with other vinegars and the results are very good, but not as versatile. Let it age a few hours to reach a full gallop.
- Mix all the ingredients and taste. Add more of whatever you want. Try to refrigerate for at least 30 minutes to allow them to mingle properly.
- Serve. Enjoy the horseradish cream sauce with steaks, smoked salmon, roast beef sandwiches, and so much more.
Notes
About the horseradish. If you grow your own, dig out a root or three, wash it well, peel it, grate it fine with a box grater, and mix in distilled white vinegar enough to make it slushy. Add a pinch or three of salt, and let it age in the fridge for a few hours to activate all the flavors.
About the sour cream. You can substitute creme fraiche, heavy cream, or mayo for part of the sour cream.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
About the white pepper. The sauce looks prettier without black flecks, so that's why I recommend white pepper, but if you don't have it, black pepper works great.
Optional mix-ins. Roast garlic. For serving with fish, add 2 tablespoons chopped fresh dill. For serving with beef add 4 tablespoons chopped chives or green onions.