advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

Horseradish Cream

No roast beef is complete without a tangy, spicy horseradish sauce to cut through its deep flavor. This recipe was also featured on "Mad Hungry for the Holidays."

  • Yield: Makes about 1 1/4 cups
Horseradish Cream

Source: Martha Stewart Living, December 2008

Ingredients

  • 1 cup sour cream (8 ounces)
  • 6 tablespoons freshly grated horseradish
  • 2 tablespoons white vinegar
  • 1 teaspoon coarse salt

Directions

  1. Whisk all the ingredients together in a medium bowl. Cover, and refrigerate for up to 1 day. Stir before serving.

Cook's Note

If you prefer, you can substitute 1/3 cup prepared horseradish for the fresh, leaving out the vinegar.

Reviews (0)

Related Topics