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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


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


  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.

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