Horseradish Sauce

If you don't feel like the heaviness of a sour cream sauce, try basic cocktail sauce. Tujaque's in New Orleans served brisket with red cocktail sauce (chili sauce, horseradish, Worcestershire, maybe hot sauce, maybe a little lemon juice) on their table d'hote menu from 1856 to 2013. It's gussied up and pricey now, so I don't go there too often, but I always serve prime rib and brisket with cocktail sauce. It tastes fresh and satisfying with red meat.

Whip the cream first to stiffish peaks then add the strained horseradish and everything else, the texture and flavor is supreme!

So, I read a lot of the comments here, and then compared this recipe to one from the Silver Palate "New Basics" cookbook, and I decided to add the heavy cream ... except that I whipped it before adding it to the other ingredients. The result was a light, creamy sauce, not runny at all. I also used sugar, but sparingly.

I thought it was really good. Made no changes to the recipe.

Awesome. Makes a lot. Quite a kick.

Not sure why the complaints about wateriness. The recipe says well-drained, so I used a cheesecloth and drained it. Actually ended up having to add a little extra cream to get right consistency, so may have overdone it. Otherwise, followed the recipe exactly and it’s delicious. The jarred horseradish has plenty of pep. No need to for the extra labor of hand-shredding unless you want to.

Whip the cream first - adds nice body.

I use sour cream and a bit of mayo. Plus a tsp of Dijon and a splash or two of Worcestershire sauce.

Prime rib with horseradish sauce has been an annual New Year’s Eve dinner in our family. We had it once again last night to welcome in 2023. And of course we always seem to make the sauce a bit differently each time. Adding a touch of Dijon mustard adds to the piquant flavor of the sauce. And always a small touch of sugar. Happy New Year.

Way too sweet. Would not make again.

I omitted the sugar and added wasabi powder after a suggestion in comments. It added just the kick needed, and my guests loved it! I will definitely make this again.

This tasted great, yet next time I will use less cream.

Easy but not spicy … a bit bland. It could have been the brand of horseradish that I used. Will try another next time.

Tremendous success for Christmas dinner. Flawless meat prep. Cut a 5.5 lb tenderloin into two pieces. Substituted Ina Garten’s horseradish sauce recipe which contains two types of mustard. Swoon worthy.

It was excellent! The sauce was great, also. I discovered that I was out of sour cream and used greek yogurt. Yummy. I took it out at 120 and after resting it was way too rare for a family dinner. I sliced it and put the slices back in the oven for a few minutes. I don't often cook a big expensive piece of meat like this so I was nervous but it was fine.