Wednesday, December 15, 2010

How to Make Horseradish Sauce and Giving the Gift of Summer

You Curb Your Enthusiasm fans may find this post, "a little saucy." First up, we have a quick and dirty tutorial for making homemade horseradish sauce. It makes me a little sad when I see someone in the market buying a jar of horseradish sauce. 

You know I have nothing against the convenience of using the occasional prepared sauce, as a good jar of marinara or carton of organic broth can save hours in the kitchen.

However, a cold sauce like this only takes minutes, and the results will be noticeably superior to even the least picky. It will also include about 12 less ingredients. If you are doing a Prime Rib, or other roast beef, you may want to seriously consider whipping up a batch of this classic horseradish sauce.

As I mention in the video, sour cream is the standard base for this sauce, but if you can, I recommend trying some crème fraiche. Most big grocery stores will carry it, usually in the cheese department. It's basically the same thing as sour cream, but a little richer and slightly tangier. You can also make you own, which I demonstrated in this "How to Make Crème Fraiche" video.

I was fortunate enough to use a homemade batch created by my buddy Jesse, from Beer and Nosh. He was selling these at the New Taste Market, where Michele debuted her SFQ barbecue sauce (see next item). It was awesome, and reminded me just how great crème fraiche is. Enjoy!

Giving the Gift of Summer

This is your last chance to order some SFQ – The Original San Francisco-Style Barbecue Sauce. If you get your orders in by Saturday, Dec. 18th, Michele will be able to deliver your sauce before Christmas.

I know what you're thinking – sure, some of the world's best barbecue sauce would make a great gift during grilling season, but why give this to someone in the dead of winter? 

Because, it will make the recipient think of summer, and sun, and fun, and hey, I can't believe she's wearing that bikini, and put some more beer on ice, and who's up next in the horseshoe pit, and do we have time for another rib before the baseball game comes on, and…well, you get the idea.


How to Make Horseradish Sauce

Ingredients:
1/2 cup sour cream or crème fraiche
1/4 to 1/2 teaspoon fresh lemon juice
pinch of cayenne
2 teaspoon thinly sliced chives
2 tablespoons extra hot pure horseradish (not horseradish sauce)

16 comments:

Alka said...

First time at your place and just fell in love with first recipe I landed on...Horseradish sauce...now thts something new...gonna give it a try !

Dean the First said...

Doing prime rib, as always, for Christmas and will definitely be trying this. By the way, I've made probably a hundred recipes from this site and am just getting around to posting now, but let me thank you for a lot of wonderful meals.

Anonymous said...

Chef John,

How long could this keep for (not that it'll ever last that long)?

Chef John said...

a week or two? not sure!

Asian Malaysian said...

Re SFQ:"Available only in the U.S."This is our concern, dude.

Chef John said...

Michele researched the shipping costs for out of US and unfortunately it was very unaffordable.

Rita said...

i love horseradish sauce. didn't know it's that simple! now, i'm in the know.

Anonymous said...

can i use freshly grated horseradish for this?

Chris K. said...

I'm going to use this as a dipping sauce for deep-fried sauerkraut balls. Apparently it's an Ohio thing. They're really friggin' good.

Steve said...

Chef:

What do you think of substituting yoghurt for the sour cream/crème fraiche? Not that I have anything against either sour cream or crème fraiche but I'm more likely to have yoghurt in the fridge. I suspect that the thick Mediterranean style yoghurt would work best.

Non-Chef John said...

Once again, you demystify what we thought was a complicated recipe. This looks so good, thank you.

Anonymous said...

I use your recipe minus the cayenne but add a touch of dijon mustard to taste.

Jason C said...

Love the recipe Chef John. If you'd like a good laugh, turn on Closed Captioning for the audio in your video. I think I caught something about "feet" at one point.

Jennifer said...

Hi Chef,

I had horseradish mashed potatoes once; it was awesome. Would this sauce be good in mashed potatoes instead of milk, or should I use straight up grated horseradish with milk and butter?

Thanks!

Chef John said...

Yes! They both work great!

ginger mckenna said...

Try using the root.