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Fiery Horseradish Cream

Monday, 26 May 2008

Description

This creamy sauce delivers a double punch, from the horseradish and the chile. Serve it as an accompaniment to grilled salmon, poached fish, prime rib, or even corned beef. Horseradish is very volatile and loses its flavor and aroma quickly, so this sauce should be made just before serving.

Ingredients

At a glance
Cuisine
Asian
Ingredient
Horseradish
Cooking Method
No Cook
Heat Level
5
Chile
Habanero
Meal/Course
Condiment
Serves
1 cup
  • 1 cup sour cream

  • 1 teaspoon white vinegar

  • 1 teaspoon sugar

  • 2 to 3 tablespoons freshly grated horseradish

  • 2 teaspoons habanero pulp

Methods/steps

Combine the sour cream, vinegar, and sugar in a bowl and beat until stiff. The cream will become very thin just before it starts to peak.

Stir in horseradish and habanero pulp and serve.


 

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