- leanneabe Jul 30, 2007 01:43 PM
When we were in Scotland, we ate a lot of smoked salmon and smoked trout. One place we were at served it with a mound of horseradish sauce, but it didn't have a huge bite so it must have been cut with a lot of something else. What do you think the something else was? Sour cream? Mayo? Whipped cream? It didn't have much tang to it, like I would expect with sour cream, but it was really good.
Anyone have a good, easy recipe for a horseradish sauce? I think I'd like something tamer than what you would serve with prime rib.
Here are 2 from epicurious...both sound good and I may have to try it!
1 1/2 cups crème fraîche or sour cream
1/2 cup prepared white horseradish
6 tablespoons chopped fresh chives
4 teaspoons fresh lemon juice
This one is for a salmon dish...
3/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared white horseradish
2 tablespoons chopped fresh basil
1 tablespoon fresh lemon juice
1 teaspoon soy sauce
What i learned from an old BF's German mom was to whip heavy cream and fold in horseradish and then freeze. Serve it frozen with rare roast beef. Heaven on a plate
And for the lazier solution--Boar's Head pub-style horseradish sauce sounds like what you describe and is yummy.
I make a horseradish cream sauce at the restaurant that we serve with both a hot roast beef sandwich we call the Galway Hot Beef Roll, as well as sliced cold beef tenderloin on the brunch buffet. I dont have exact measurements because I eyeball everything except when baking. But its very easy, 3 ingredients:
sour cream or creme fraiche
prepared white horseradish
Equal parts sour cream and mayo, add horseradish to taste. Spicy and cool at the same time.