Reviewed: May 10, 2012

I just made this to go with my lunch and it was absolutely the best horseradish sauce I've ever had, even without the changes I made. I like my flavors a bit stronger so I added a bit more horseradish, dill and garlic powder after trying it as made per the instructions. Either way, awesome! You can't go wrong with this recipe. Store bought? Never again!

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Reviewer:

wingerone

Reviewed: May 6, 2012

Very good. Perfect for steaks. I've been secretly looking for this recipe for a year and with a few tweaks of spices to taste....I found it

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Reviewer:

Randi

Living In: Middletown, Ohio, USA

Reviewed: May 1, 2012

Very tasty!

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Reviewer:

Boog

Cooking Level: Expert

Living In: Crestview, Florida, USA

Reviewed: Apr. 4, 2012

Excellent dip.

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Reviewer:

flatscat

Cooking Level: Intermediate

Home Town: Tomball, Texas, USA

Living In: Bacliff, Texas, USA

Reviewed: Mar. 31, 2012

I have looked forever for a horseradish spread and this one did the trick!! Made no changes (like so many other reviewers).

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Reviewer:

JANW2

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Living In: Centerville, Ohio, USA

Reviewed: Mar. 29, 2012

Excellent recipe! I doubled the sour cream (I may try yogurt next time instead) & may try 4 Tablespoons prepared horseradish, 1/2 teaspoons each of the dill weed & garlic powder but I will make this again!

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Reviewer:

HAUSER49

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Chandler, Arizona, USA

Reviewed: Mar. 18, 2012

Wow. So tasty. Made it to go w/corned beef and cabbage last night as suggested by a reviewer of the corned beef. So glad I did. Fabulous, easy, quick. And it was all gone by the end of dinner. Ever since, I've been fantasizing about slathering it on a roast beef sandwich. Heavenly. Thanks for a great recipe.

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Reviewer:

MEAUXJEAUX

Reviewed: Feb. 6, 2012

This was great. I used it as a horsey sauce for a roast beef stuffed shells dish and my husband raved. I was able to make just what I needed and not have to buy a whole jar using ingredients that I already had on hand. Thanks for the great recipe!

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Feb. 5, 2012

Wish I could give more stars. Used non-fat yogurt instead of sour cream to lower fat. We're going to use tonight on venison filet mignon and I'm thawing out a Corned Venison (on this website) to cook for lunches during the week. According to the rave reviews, I made a double batch...and am glad I did. FIRST CLASS!!!!

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