Creamy Horseradish Sauce
Wednesday, 18 November 2009
Horseradish is a classic condiment that’s served with roast meats—beef
in particular—and cooked or raw vegetables. Since horseradish is very
volatile (the active ingredient is isothiocyanate) and loses its flavor
and aroma quickly, this simple sauce should be made close to serving
time. For an added hit of chile heat, I sometimes add ground habanero chile.
At a glance
2/3 cup sour cream
1/4 cup fresh or prepared horseradish
2 green onions, finely chopped
1 teaspoon distilled white vinegar
1 teaspoon sugar
3/4 teaspoon chopped fresh dill weed
Combine all the ingredients in a bowl and beat until well mixed. Allow
the mixture to sit for 15 to 20 minutes to blend the flavors.
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