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Apple-Horseradish Sauce

Friday, 18 September 2009

Description

This sauce is an excellent accompaniment to grilled meats, including sausages, as well as cold meats (beef, tongue, pork, ham) and smoked fish (salmon, sprats). You can find this recipe and others in the article Siberian Hot Stuff By Sharon Hudgins

Ingredients

At a glance

Cuisine

Asian

Ingredient

Horseradish

Cooking Method

No Cook

Difficulty

Easy

Heat Level

Meal/Course

Condiment

Makes

1 1/2 cups

3 tablespoons prepared horseradish (drained before measuring)
1/2 cup pure sour cream (containing no additives)
1/2 cup full-fat mayonnaise
1 1/2 teaspoons cider vinegar
1 Granny Smith apple, peeled, cored, and shredded
1/4 teaspoon sugar (optional)

Methods/steps

Put the horseradish into a sieve and press as much liquid as possible out of it before measuring it. Combine all ingredients in a small glass bowl and whisk them together until well mixed. Cover and refrigerate at least 1 hour before serving.

Additional Tips

Don't even consider making this sauce "lighter" by using American "lite" sour cream and mayonnaise. Rich, creamy, pure sour cream (with no additives) and full-fat mayonnaise are essential for the best flavor and texture in this recipe.

Reviews

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