i first made this last year when i slow roasted a brisket... mmm. i decided to whip up a batch this week for the leftover sirloin tip roast we had from earlier in the week. the recipe i used was Alton Brown's Horseradish Cream Sauce - it was so yum the first time i didn't test out a new recipe (or change anything). some horseradish sauces are a bit too horseradishy... this is well balanced.
ingredients list:
- 1 cup sour cream
- 1/4 cup finely grated fresh horseradish
- 1 tbsp dijon mustard
- 1 tsp white wine vinegar
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground black pepper
to make: add all ingredients into a medium mixing bowl and whist until smooth and creamy. refrigerate for at least 4 hours or overnight so the horseradish flavor settles & the melds with everything else. it can be stored in an aPlace all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld.
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