The Washington Post

Horseradish Sauce

Horseradish Sauce 1.500

Deb Lindsey for The Washington Post

Smoke Signals Dec 19, 2012

Not only do prime rib and horseradish sauce go together, but the pairing is royal. Something about the beef’s dark, rich flavor demands the bright tang of horseradish. But a little goes a long way.

Serve with Wood-Smoked Prime Rib (see related recipe).

Make Ahead: The sauce should be made at least 4 hours before serving. It can be refrigerated in an airtight container for up to 2 weeks.


Servings: 1.5 cups
Ingredients
  • 1 cup regular or low-fat sour cream
  • 1/4 cup prepared (white) horseradish
  • 1 tablespoon Dijon-style mustard
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • Dash Worcestershire sauce
  • Dash Tabasco sauce (optional)

Related Recipes

Directions

Stir together the sour cream, horseradish, mustard, vinegar, salt, pepper, Worcestershire sauce and Tabasco sauce, if using, in a medium-size airtight container until well incorporated. Cover tightly and refrigerate for at least 4 hours or up to overnight to allow the flavors to blend.

Rate it

Recipe Source

From Smoke Signals columnist Jim Shahin.

Tested by Jeffrey Donald.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Avg. Rating (23)

Rate this recipe

Nutritional Facts

Calories per tablespoon (using low-fat sour cream): 15


% Daily Values*

Total Fat: 1g 2%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 65mg 3%

Total Carbohydrates: 1g 0%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read Lifestyle