Horseradish Cream Sauce

Name: Horseradish Cream Sauce
Total time: 600 s
Yield: 2-3 servings
Cuisine: American
Ingredients: 1 diced shallot; 1/4 cup apple cider vinegar; 1 tbsp mustard; 1/4 cup heavy cream; 3 tbsp prepared horseradish; 1/2 cup sour cream; 2 tbsp Mayo; 1/3 cup minced chives

Ryan Borses @yggdrasilsYeoman

For when you want your steak, pork, or potatoes to kick you in a non-spicy way. Can serve 3 or even 4 if your guests like to go light on sauce.

Ryan Borses @yggdrasilsYeoman

For when you want your steak, pork, or potatoes to kick you in a non-spicy way. Can serve 3 or even 4 if your guests like to go light on sauce.

Saved

Ingredients

10 mins

2-3 servings

Hot Stuff
1diced shallot
1/4 cupapple cider vinegar
1 tbspmustard
1/4 cupheavy cream
Cold Stuff
3 tbspprepared horseradish
1/2 cupsour cream
2 tbspMayo
1/3 cupminced chives

Saved

Steps

10 mins

1

Sauté shallot 1.5 mins in a drizzle of olive oil on medium high heat, stirring.
2

Add apple cider vinegar. Cook, stirring, 1-2 mins until reduced by half.
3

Add cream and mustard and heavily reduce, 5-6 mins, stirring, until very thick and gluey. Essentially, you want yellow goo coated shallots; dont worry about not having a full sauce.
4

Remove hot stuff from heat and set aside. Combine sour cream, mayo, horseradish, and all but a few pinches of chives in a mid-large bowl.
5

Add hot stuff. Mix thoroughly. Color should be white with just some yellow tinge. Texture should be effortlessly spreadable and spoonable, but not a drizzle. About halfway between cream cheese and crema. Add a splash of apple cider vinegar or water as preferred if too thick. Add more sour cream, horseradish, or mayo as preferred if too thin.
6

Refrigerate until time to serve. Garnish with remaining chives.