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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

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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