Extra Hot Horseradish Sauce
This extra hot horseradish sauce combines fresh horseradish, garlic, blue cheese, sour cream, and mayo for a tangy sauce with a serious kick.
Servings: 10 Servings
Calories: 50kcal
Equipment
Ingredients
- 50 grams horseradish root (or 3-4 tablespoons prepared horseradish)
- 2 large garlic cloves
- 2 teaspoon distilled white vinegar
- ⅔ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoon blue cheese
- ¼ teaspoon sea salt
- ⅛ teaspoon white pepper
Instructions
- Peel and roughly chop horseradish, then add to a food processor with peeled garlic. Pulse until finely ground. Leave the mixture uncovered for about 5 minutes, outdoors if possible. During this time, an enzymatic reaction develops the horseradish's characteristic heat. The longer it rests before adding the vinegar, the hotter it will become.
- Transfer the horseradish mixture to a bowl. Add vinegar, sour cream, mayonnaise, blue cheese, salt, and pepper; whisk until blended.
Notes
- Be careful when processing fresh horseradish. The fumes can be surprisingly potent.
- For a smoother texture, use a high-speed blender or bottled prepared horseradish.
- For a milder sauce, skip the resting period and add vinegar while blending.
- Use fresh horseradish root for the best flavor; however, prepared horseradish can be substituted.
- Vinegar controls the heat. Adding vinegar stops the enzymatic reaction that creates horseradish's intense heat.
- Adjust the consistency to your liking. Add a little more sour cream for a thinner, tangier sauce, or more mayo for a richer, creamier texture.
- Let the sauce rest before serving. Refrigerating the sauce for at least 30 minutes gives the flavors time to meld.
- Store in an airtight container in the fridge for up to a week.
Nutrition
Serving: 1Serving | Calories: 50kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Cholesterol: 11mg | Sodium: 125mg | Fiber: 0.02g | Sugar: 1g
