Horseradish cream sauce
Votes: 1
Time: 4 hours 10 minutes
The sauce is made with sour cream, whose creamy flavor balances the sharp tang of fresh horseradish and the tartness of Dijon mustard. The sauce requires no cooking: the sour cream is mixed with grated horseradish, mustard, and wine vinegar and left to steep for several hours to allow all the ingredients to meld. This horseradish cream sauce can be stored in the refrigerator, tightly sealed, for several weeks. Use it for marinating and serving with chicken, fish, vegetables, and in delicious sandwiches.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup sour cream
- 1/4 cup freshly grated horseradish
- 1 tbsp Dijon mustard
- 1 teaspoon white wine vinegar
- 0.5 tsp coarse salt
- 1/4 tsp freshly ground black pepper
- 1 green onion, chopped
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Recipes with similar ingredients: horseradish, sour cream, wine vinegar, Dijon mustard, green onions, black pepper
Cooking the dish according to the recipe:
- Place all ingredients in a medium bowl and whisk until smooth and creamy. Refrigerate for at least 4 hours or overnight to allow the flavors to meld. The sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks..
Exit: 1 and 1/4 tbsp.
Categories:
recipe / Picnic / Summer dishes / Sauces / Dips / American cuisine / Alton Brown
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