Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Stockwell
This fresh new take on classic horseradish sauce makes a lot, but you’re going to want extra. It’s the perfect companion for both our Porcini-Rubbed Beef Rib Roast and our Crispy Baby Yukon Gold Potatoes.
Recipe information
Total Time
8 minutes
Yield
Makes about 5 cups
Ingredients
4 cups Greek-style yogurt, preferably full-fat
1 (6-ounce) jar prepared horseradish
2 garlic cloves, finely grated
2 teaspoons kosher salt
¾ teaspoon crushed red pepper flakes
½ teaspoon freshly ground black pepper
Preparation
Whisk yogurt, horseradish, garlic, salt, red pepper, and black pepper in a medium bowl.
Do ahead: Sauce can be made 1 day ahead; transfer to an airtight container and chill.
Recipe notes
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