Description
Alton Brown’s creamy horseradish sauce blends tangy heat with smooth dairy richness. Chefs and home cooks can elevate dishes with this simple, zesty condiment that adds bold flavor to meats and sandwiches.
Ingredients
Scale
- ¼ cup (60 ml) grated fresh horseradish
- 1 cup (240 ml) sour cream
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) white wine vinegar
- ½ tsp (2.5 g) kosher salt
- ¼ tsp (1.25 g) freshly ground black pepper
Instructions
- Blending: Whisk all ingredients in a medium bowl until the mixture transforms into a smooth, velvety sauce with zero visible clumps.
- Chilling and Resting: Seal the sauce in an airtight container and refrigerate for at least 4 hours, preferably overnight, to allow flavors to harmonize and intensify.
- Storage: Maintain the horseradish sauce in a tightly sealed container within the refrigerator, where it will preserve its robust flavor profile and culinary potential for up to two weeks.
Notes
- Whisk Wisely: Use a wire whisk to ensure smooth, lump-free blending for maximum sauce creaminess and consistent texture.
- Flavor Infusion: Refrigerate the sauce for at least 4 hours or overnight to allow ingredients to meld and develop a more complex, robust taste profile.
- Seal and Preserve: Store in an airtight container to maintain freshness and prevent flavor degradation, keeping the sauce delicious for up to two weeks.
- Temperature Matters: Always keep refrigerated between uses to preserve quality and prevent potential bacterial growth.
- Prep Time: 10 minutes
- Category: Appetizer, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 120
- Sugar: 2 g
- Sodium: 290 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg