Reviewed: Nov. 18, 2009

Made this to go with a beef sandwich for dinner and also used it to dip my oven fries in. Very good!! I used low fat sour cream and low fat mayo. Thanks for a great recipe! :)

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Jenwee99

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Oct. 16, 2009

So good! I added a little more horseradish because we like it kind of hot. Also, I had no white pepper and it was fine. I used this as dressing on some cold pork roast sandwiches and as a dipping sauce for fresh vegetables. Fabulous both ways! My boyfriend even said it was better than his moms. He's never said that before so that's really saying something! Thanks.

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CornflakeGirl

Cooking Level: Expert

Living In: Mobile, Alabama, USA

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Reviewed: Oct. 9, 2009

This was great! I used it to dip veggie "meatballs" in and it added a great flavour to them. It would be great on all kinds of things, both meat and vegetarian. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Oct. 7, 2009

I thought this was great. Just the right flavor and kick. My boyfriend, on the other hand, thought it wasn't strong enough. He loves hot and strongly flavored foods. Over all it is a good recipe thought. Guess I'll have to make it with stronger horseradish.

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Jen

Cooking Level: Intermediate

Home Town: Lyle, Minnesota, USA

Living In: Blooming Prairie, Minnesota, USA

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Reviewed: Sep. 11, 2009

I made this in advance for the ribeye steaks I am grilling up tonight for my in laws. Alls I have to say is AMAZING! I definatly need to make a bigger batch next time because I cant stop sneaking and dipping crackers in it!! The only thing I did different was add more horseradish. I can't get enough of this stuff! Thanks for this awesome and versitile recipe!

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Lindsey

Cooking Level: Intermediate

Home Town: Streamwood, Illinois, USA

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Reviewed: Sep. 9, 2009

This is really good and if you leave out the horseradish it taste just like hidden valley ranch dip. With or without the horseradish, its a keeper.

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lovs2cook

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Reviewed: Aug. 29, 2009

I took this to a picnic and used as a vegetable dip. Scrumptious! Everyone loved it!

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Sharon

Cooking Level: Expert

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Reviewed: Aug. 26, 2009

Excellent! I doubled the horseradish, because I love it.

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Sandi

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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Reviewed: Aug. 23, 2009

served this with steak and also with fish, guests were quite taken with it. I will use it more in the future.

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mike

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Reviewed: Aug. 18, 2009

I made this for sandwiches for my husband's lunch and he gave it a 4 but he likes Barefoot Contessa's Mustard Horseradish Sauce better. I followed the recipe except I only used fresh garlic and no garlic powder. He thought it would be better served on the side of steak.

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GeorgiaMom

Cooking Level: Intermediate

Home Town: Riverview, Florida, USA

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Reviewed: Aug. 16, 2009

I used mild horseradish and would recommend using extra hot for meats. The mild tasted a little bit like ranch dressing with a zip. It does taste good as a vegi and chip dip. I added extra hot and that seemed to go well with the meat I served tonight. Good either way!

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KELLYCLARK22

Cooking Level: Intermediate

Home Town: Lakewood, Washington, USA

Living In: Fircrest, Washington, USA

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Reviewed: Jul. 26, 2009

This was good. I'll make it again but I'll double the garlic, horseradish and dill to give it more zing.

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luckyjellybean

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Reviewed: Jul. 23, 2009

Try this as a little fork dip when having a nice rare piece of Prime Rib. it is heavenly, accents the beef perfectly. Very good, have made one similar. Making my mouth water for a prime rib already. Or any fine cut of meat. Ummmm give it a shot with steamed shrimp also....

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COUNTRYRAY

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2009

I made this to serve with beef tenderloin. I used 2 tablespoons of horeseradish and a full teaspoon of dill because I like a stronger flavor, but my family LOVED it. It was far more delicious than the horseradish dill sauce we previously used.

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Annabelle

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Troy, Missouri, USA

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Reviewed: Jul. 11, 2009

Exactly what I was looking for! Creamy with just enough bite. I used for French Dip sandwiches, it was the perfect complement. And best of all it takes about two minutes to throw together, with ingredients I always have on hand.

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maryb

Cooking Level: Expert

Living In: Sterling, Virginia, USA

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Reviewed: Jul. 10, 2009

Yum! I loved the fluffy/creamy texture of this. I amped the horseradish and pepper just a little because I'm a fiend, but it's also awesome as written. I used this on rib eye steaks the first day, and made roast beef and cucumber appetizers with it the second - both were excellent. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jun. 29, 2009

I served this with grilled Roumanian skirt steak this weekend and we all loved it. We have since enjoyed it with crudites and my daughter put it on her salad. The only thing I may do differently the next time I make it (and there will be a next time, it has already been requested for our 4th of July barbecue)is eliminate the minced garlic and increase the garlic powder a bit. I minced it very fine, but you still came across little bursts of garlic as you ate. Great recipe, thanks for sharing!

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Reviewed: Jun. 28, 2009

Great with veggies, but as others suggested, I can't wait to try it with beef this week!

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Kathleen

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Jun. 27, 2009

This was very good. I made it for a my husband's roast beef sandwich. He really enjoyed it. I tasted it too and liked it as well. A welcome change to the usual mayo. Thanks for the recipe!

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2009

I made this the Saturday evening before Father's Day. I was planning on tossing it in the cooler along with veggies for a snack at the lake on Sunday. By 11:00 Saturday night it was gone! Can you say "make a double batch!"? I made it again on Tuesday and used it in tortilla roll ups with pastrami. YUMMY

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