I'm downright obsessed with this sauce - made it for putting on sliced roast beef originally, now I put it on burgers, omelettes, veggies, crackers... I was intending to post to the recipes forum, then realized I've made it twice now without ever measuring a single ingredient. Next time I'll try to remember to measure and take notes so I can post as an actual recipe, but here's the DIY starter kit.
- Horseradish (I grind up dehydrated horseradish root, but of course you can buy fresh or prepared) [EDIT: when using dehydrated, I rehydrate after grinding, otherwise the sauce is too thick.]
- Mustard (I make my own, but I'm told they sell it in stores)
- To make mustard, just grind up a generous handful of mustard seeds, add some vinegar (I did about a tablespoon each of white and apple cider this time), a generous pinch of salt, and then enough water (cold for tangy, hot for mild) to make it creamy. Refrigerate at least 24 hours before using to let the flavor develop - trust me, it makes a big difference.
- Finely chopped herbs (in my case it's onion tops, garlic tops, and oregano from the garden; note that the ones pictured in the dish are not finely chopped - I minced them up really good for the sauce. Chives would do the trick or whatever sounds good to you)
- Sour cream
- Salt
- Mix everything together in proportions that seem about right; taste and adjust
- EDIT: if desired, add water to your target level of creaminess
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