Since I was making a spread, more then a "sauce" for a flank steak sandwich, I made some adjustments to this recipe and thought that it was one of the best horseradish sauces I've had. First off, I used fresh horseradish from the root. I simply used 1/2 cup of peeled and diced horseradish place in a food processor and processed with 1/4 cup of white wine vinegar and 1 tsp. sugar and a pinch of salt. It was processed until it was pureed. If you do not like fresh you can just use prepared horseradish in this step. However, I feel that the freshness adds to the flavor. In a small bowl, I then used 2 TBSP of the prepared horseradish above and added the 2tbsp of low-fat mayo. My hubby does not like sour cream so I used one "triangle" of laughing cow light swiss cheese and creamed it in really well. Then proceeded with cayenne pepper. We used this as a spread on our sandwiches. I'm sure if you wanted it as a sauce you can simply thin it out with milk or heavy cream. Thanks for sharing this recipe as it was a basis to a wonderful spread!
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Since I was making a spread, more then a "sauce" for a flank steak sandwich, I made some...