Horseradish Sauce Recipe
Horseradish has been used for centuries, dating back to ancient Egypt, where it was cherished for its medicinal properties. The pungent root eventually made its way to Europe, becoming a staple ingredient in German and Scandinavian cuisines. Horseradish sauce, in particular, gained popularity in England during the 17th century, where it was often served with roasted meats. Over time, this sharp and creamy condiment spread across the world, and today, it’s a beloved addition to many dishes.
Equipment
- Grater or food processor (if using fresh horseradish)
- Mixing bowl
- Whisk or spoon
- Measuring cups and spoons
- Airtight container for storage
Ingredients
- ½ cup fresh horseradish root, grated (or ¼ cup prepared horseradish)
- 1 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon white vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the HorseradishIf you’re using fresh horseradish root, peel it first using a vegetable peeler. Then, grate the root using a fine grater or a food processor. Be cautious—fresh horseradish can be quite pungent, so you may want to open a window or grate it in a well-ventilated area.
- Mix the Base IngredientsIn a medium-sized mixing bowl, combine the sour cream, mayonnaise, white vinegar, and Dijon mustard. Whisk until smooth and creamy.
- Mix the Base IngredientsIn a medium-sized mixing bowl, combine the sour cream, mayonnaise, white vinegar, and Dijon mustard. Whisk until smooth and creamy.
- Season and AdjustAdd the sugar, salt, and black pepper. Taste the sauce and adjust the seasoning as needed. If you prefer a milder flavor, add more sour cream. For extra tang, increase the vinegar slightly.
- Let It RestFor the best flavor, transfer the sauce to an airtight container and let it sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.