You can make horseradish sauce by blending freshly grated (or even bottled) horseradish into many dairy products: Whipped cream or yogurt, for example. I like it best with sour cream, its flavor boosted with a little mustard and vinegar, though neither is essential.
Recipe information
Yield
makes about 1 cup
Ingredients
1 cup sour cream
Salt and black pepper to taste
At least 2 tablespoons freshly grated horseradish or prepared horseradish to taste
1 teaspoon Dijon mustard, or to taste, optional
1 teaspoon white wine or other vinegar, or to taste, optional
Preparation
Step 1
Beat the sour cream lightly with a fork or whisk to thin it a bit. Stir in the remaining ingredients.
Step 2
Taste and adjust the seasoning, then serve or cover and refrigerate for up to a day.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
