Friday, 18 September 2009
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
At a glance
1 1/2 cups
3 tablespoons prepared horseradish (drained before measuring)
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.
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.