The sharp bite of horseradish goes great with your Christmas rib roast. This tangy, creamy sauce is a perfect foil to roast beef. Make it the morning of your meal so that the flavors have time to meld.
Horseradish starts as a root. The plant has large, wavy-edged leaves, but the root is what holds the flavor. The root is scrubbed clean and then the outer part is grated. The core is discarded.
You can try to make horseradish from scratch, if you like, but watch out for the fumes. They can be quite pungent and reduce you to tears. A gas mask isn’t overkill.
Horseradish Sauce
Preparation time: 5 minutes
Yield: 1-1/4 cups (approximately)
1 cup crème fraiche or sour cream
1/3 cup prepared white horseradish
1 teaspoon Dijon mustard
Salt and pepper to taste
Whisk together all of the ingredients in a small bowl.
Refrigerate in an airtight container until needed; store up to 1 week.
Per serving: Calories 27 (From fat 18); Total fat 2g (Saturated 2g); Cholesterol 5mg; Sodium 54mg; Carbohydrates 1g (Dietary Fiber 0g); Protein 0g.
