Worthy of your favorite steakhouse, this speedy sauce enhances beef tenderloin, prime rib, grilled sausages, roast beef sandwiches, and so much more.
Before I address the merits of this versatile sauce, I thought it would be fun to briefly discuss the heat aspect of horseradish…which is, by the way, a root vegetable in the mustard family.
You’ve likely noticed that the heat experienced from eating horseradish is felt in the nose rather than on the tongue. If you get too much, the sensation can be a sharp, sinus-clearing heat. The same is true for wasabi, which fittingly, is also referred to as Japanese horseradish.
After noticing this recently (and wondering for the umpteenth time why there is a difference), I did a little research. Turns out, an enzymatic reaction is to blame (thank?). Specifically, fresh horseradish contains a compound called sinigrin, which is not “volatile” (more on this soon). When the horseradish root is cut or chewed, however, an enzyme converts the sinigrin to something called allyl isothiocyanate.
The latter chemical is a volatile compound, which means it readily evaporates. This, in turn, allows it to waft up the nasal passages where it mildly irritates the sensitive tissue and triggers a release of mucus. We experience this as a burning sensation and a runny nose. It’s a lot like what happens when we chop an onion, and the release of a similarly volatile compound irritates our eyes and nose.
Conversely, the heat in hot peppers is caused by capsaicin. This molecule binds to the temperature-sensitive pain receptors in the mouth, tricking the brain into thinking it’s experiencing a burn, even though no heat is present.
Now that we’ve cleared that up, you may be happy to know that the following versatile condiment capitalizes on the pungent, spicy elements of horseradish without making our noses run! The recipe calls for a judicious amount of the pungent root vegetable (which I always purchase in a jar; no need to grind the root yourself) and tames it with a creamy combination of mayo and Greek yogurt or sour cream.
A touch of Dijon mustard and lemon juice or vinegar round out the flavors beautifully. If you have fresh chives on hand, they will add a light, fresh, oniony note. Of course, if you like to really feel the heat, you may absolutely stir in more horseradish to taste.
How to use Creamy Horseradish Sauce:
- On prime rib, beef tenderloin, roast beef, and corned beef
- On a burger
- With grilled sausages, and specifically as a dip for these Grilled Sausage Bites
- On a roast beef, turkey, or ham sandwich
- Mashed into a baked potato
- As a dip for crudités
- With smoked salmon
- As a salad dressing
A few more easy meal ideas…
Along the salad dressing lines, feel free to be inventive if you have some leftover sauce in your fridge. Make a bowl with one of the proteins mentioned (or chicken－everything goes with chicken!), rice or another grain of choice, and raw veggies (like cabbage, carrots, radishes, and cucumbers) and/or roasted veggies (like broccoli, Brussels sprouts, squash, and sweet potatoes). Or swap the grains for salad greens－or use a mix.
The sauce will unite endless combinations of these ingredients with memorable flavor and allow you to use what you have to make a nourishing meal. The more you cook (more like assembling!) this way, the more inventive you will become. Have shelled edamame in the freezer? That would be a delicious protein addition. Avocado is almost always a go, as is a sprinkle of nuts and/or seeds. Canned beans and tinned fish offer more easy ways to inject protein, fiber, Omega-3s, and a wide range of other nutrients.
Use this approach with the other dressings, sauces, and vinaigrettes on this site as well. I find it to be an excellent way to reinvent leftovers, and at the same time, eat more healthfully and economically. And please, if YOU have a tip or suggestion in this department, share it in the comments section, below the recipe card.
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Creamy Horseradish Sauce
Ingredients
- ½ cup (104g) mayonnaise
- ¼ cup (60g) plain Greek yogurt or sour cream
- 2 tablespoons (30g) prepared horseradish*
- 2 teaspoons (10ml) apple cider vinegar or fresh lemon juice
- 2 teaspoons (10g) Dijon mustard
- ¼ teaspoon kosher salt and freshly ground pepper (I go just a touch scant)
- Optional: 1-2 teaspoons fresh snipped chives (a lovely touch, but for such a small amount, feel free to skip if you don’t have any on hand)
Instructions
- Mix all ingredients in a small bowl until combined.
- Store in a jar or airtight container in the refrigerator for up to 3 weeks.
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