Creamy Horseradish Sauce
A flavorful topping for a variety of meats, from beef tenderloin, prime rib, and corned beef to a roast beef or turkey sandwich and grilled sausages, this speedy sauce is equally delicious as a dip for veggies, on smoked salmon, and mashed into a baked potato.
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.
Notes
*Prepared horseradish is typically sold in a jar and is simply the grated root, often with a small amount of vinegar and salt added. You don't want a creamy horseradish here.
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