Reviewed: Apr. 12, 2013

I upped the horseradish to two TABLESPOONS and added a little fresh ground pepper. The longer this sits, the better it gets. This was a nice basic dipping sauce that would be easily bendable to personal changes. I'd make this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jan. 2, 2012

I took the advice of other reviews and added some more horseradish and about 2 tsp of dijon mustard and some mayo. Much better, always remember to read the other reiviews!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

TAMARA1295

Cooking Level: Expert

Home Town: Bethany, Oklahoma, USA

Living In: Jacksonville, Florida, USA

Reviewed: Sep. 23, 2011

As I was preparing this recipe I realized I didn't have enough sour cream, so I used plain greek yogurt . It was equal part sour cream to yogurt, I did this simply out of necessity, because I always follow a recipe to the letter so I can fairly rate it. It was PERFECT, a keeper, so thank you for posting this recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mwils33

Reviewed: Jul. 7, 2011

excellent... nice on lots of things... fish, burgers... yum!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

meeky

Cooking Level: Intermediate

Home Town: Stratford, Ontario, Canada

Reviewed: Feb. 26, 2011

Very good! Followed instructions, but maybe added a little more horseradish since I love it so much.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Nina

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Jan. 1, 2011

Needed a ton more horseradish than the recipe called for. It was more of a sour cream sauce than a horseradish sauce. A good base that needs a lot of changes to it

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KIRSTENS18

Reviewed: Nov. 21, 2010

Very good! I used dried parsley instead of the dill, since I am not a fan. Also used more horseradish than called for, a dash of Tobasco, and a pinch of steak seasoning salt. I am serving it with beef brisket. Super yummy! Thank you!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sherry614

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Jul. 27, 2010

This was pretty good. I used it on stuffed roast beef shells and it turned out nicely. It could have used a little stronger horsey flavor though even though I used extra hot horseradish. I liked that it wasn't mayonaissey tasting like some of the others I have tried. I would use this again. It had a lot more green flecks in it than the posted pic shows and wasn't as pretty, but tasted good. I think a dash of garlic would have been a good addition the next time.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Jun. 30, 2010

Once I tweaked this, it was really good! The recipe alone was too sour creamy tasting lacking that spicy kick of the horseradish! I doubled the horseradish and added dijon as suggested!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

Reviewed: Jun. 14, 2010

I thought this was tasty! I wanted something light to dip the 'Baked Zucchini Chips' in and this fit the bill. I used light sour cream and added a spoon of light mayo. I also added a little garlic powder. I will be making this again! Thanks for posting. :)

Was this review helpful? [ YES ]
1 user found this review helpful