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.
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:
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 !
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.
Chef John,
How long could this keep for (not that it'll ever last that long)?
a week or two? not sure!
Re SFQ:"Available only in the U.S."This is our concern, dude.
Michele researched the shipping costs for out of US and unfortunately it was very unaffordable.
i love horseradish sauce. didn't know it's that simple! now, i'm in the know.
can i use freshly grated horseradish for this?
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.
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.
Once again, you demystify what we thought was a complicated recipe. This looks so good, thank you.
I use your recipe minus the cayenne but add a touch of dijon mustard to taste.
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.
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!
Yes! They both work great!
Try using the root.
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