Creamy Horseradish Sauce


 
J

Joan

TVWBB Hall of Fame
Weber doesn't say what to use it on, but I am sure we can think of something. :unsure:

Creamy Horseradish Sauce

3/4 cup sour cream
2 TB. prepared horseradish
2 TB. finely chopped fresh Italian parsley
2 tsp. Dijon mustard
2 tsp. Worcestershire sauce
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

In a medium bowl thoroughly mix the ingredients. Cover and refrigerate until 30 minutes before serving. Makes about 1 cup

Source: Weber's Charcoal Grilling cookbook 2007
 
I make a " horsey " sauce myself.....my recipe has a couple things in it that you did not list in your recipe......
I wouldn't be able to say what would be better but I do find myself making it exactly the same each time.
I have in mine cider vinegar and mayo....good mayo.....it isn't a lot of each in comparison to the sour crème of course.
It also omits a couple things yours has...or Weber's is it......?
no mustard or worch.....worchescher......worcestershire, that's it.

I use it on thinly sliced medium to rare beef on a sandwich....picanha mostly but tri tip may work too???
 
Joan said:
Weber doesn't say what to use it on, but I am sure we can think of something. :unsure:

Creamy Horseradish Sauce

3/4 cup sour cream
2 TB. prepared horseradish
2 TB. finely chopped fresh Italian parsley
2 tsp. Dijon mustard
2 tsp. Worcestershire sauce
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

In a medium bowl thoroughly mix the ingredients. Cover and refrigerate until 30 minutes before serving. Makes about 1 cup

Source: Weber's Charcoal Grilling cookbook 2007
Click to expand...
My mistake, I just saw on pg. 58 they posted a recipe for "Black Pepper New York Strip Steaks with Horseradish Sauce. Mmmmm, DH will
love that. 🥰
 
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