Horseradish Sauce

Great sauce! It with well with a London Broil I'd grilled. Definitely a keeper!

MMMMMMMMMMM. I loved this sauce on a nice piece of fresh cod fish I made last week. I did, however, add more horseradish as we like things a little spicey around here! Thank you Carol.

Delicious!! Not overly horse-raddishy, but added a nice subtle flavor and VERY creamy! It was excellent with out prime rib roast.

Only one word for this - Delicious! Served it on Christmas Eve with a rib roast. "Ilovetoeat" has to be kidding. They made it for a dessert? No wonder it went over badly. Sheesh....

This is an awesome(!) sauce that my husband selected from this site to go on our pit beef when we make it for the family. Since we can always make it fresh and the ingredients are always readily available in our refrigerator, it has become a welcome addition to my recipe box folder:) We used it on our Christmas Prime Rib and it was really fantastic, but we mostly use it for our Pit Beef sandwiches as we can't always find Turkoff's Tiger Sauce. It really gives our sandwiches a taste of "WOW"!

Leave out the mayonaise and the red pepper, and increase the horseradish and it's just like the famous restaurant version! Yummy!

Absolutely excellent! A keeper indeed! Served this with the rib roast we had for our Christmas dinner. It is going into my tried and true personal collection. Thank you!

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!

I served this with a standing rib roast to rave reviews from my guests. I used real mayonnaise and full fat sour cream instead of the low/non-fat versions called for in the recipe, and doubled the horseradish.

Great on Salmon Cakes