Horseradish cream sauce

If you’re anything like my family, you had a lot of prime rib left over after the holidays. A lot of prime rib. (9 pounds of it, to be exact.)

And eventually, you’re going to want something to spice things up a little. We had our prime rib with garlic aioli this year–which was delicious–but there’s just something about prime rib when eaten with horseradish sauce that makes me happy. I’d say horseradish is an acquired taste, because it’s got quite a kick. But those who love it, love it.

It also makes for a great spread for leftover-prime-rib-sandwiches.

You might not want to make too much at a time though because horseradish does lose its pungency by the day (unless you prefer a mellower bite).

Prepared horseradish
1 horseradish root
2 tbsp drinking water
1 tbsp white wine vinegar

3 tbsp horseradish, prepared
1 tsp Dijon mustard
1 tbsp apple cider vinegar
2 tbsp mayonnaise
1/3 sour cream
Pinch of cayenne pepper
Salt and fresh cracked pepper

*Note: When choosing a horseradish root, look for small, hard roots with no signs of sprouting, green, or softness. Also double-check the cut ends to see if they look fresh. The quality of your root is what makes or breaks your sauce!

1. The first thing to do is prepare the horseradish. Peel your horseradish root and roughly chop into small cubes.

2. Drop in the food processor with the water, white wine vinegar, and salt. Pulse until it reaches a consistent, smooth paste.

Horseradish cream sauce

3. In a mixing bowl, whisk 3 tbsp of your prepared horseradish with the Dijon mustard, apple cider vinegar, mayonnaise, sour cream, and a pinch of cayenne pepper. Finally, season with salt and fresh cracked pepper to taste.

Don’t have prime rib? No worries – this sauce pairs really nicely with other meats, fish, potatoes, asparagus, eggs, brussel sprouts, and as a sandwich spread.

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