Creamed Horseradish
"Adapted from "Girlfriend Getaways" magazine.
It calls for 1 Tbs of horseradish and 1Tbs of "Atomic Horseradish", available at www.cosmicchile.com"
photo by Artandkitchen
- Ready In:
- 5mins
- Ingredients:
- 8
- Yields:
-
1 cup
ingredients
- 1 cup sour cream
- 2 tablespoons fresh horseradish, grated
- 2 teaspoons heavy cream
- 1 teaspoon lemon juice
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon black pepper
- 1 dash Tabasco sauce
- 1 dash Worcestershire sauce
directions
- Whisk all ingredients together in a medium bowl. Cover bowl with plastic wrap and refrigerate until ready to use.
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Reviews
-
WOW! This is a wonderful strong and at the same time light horseradish sauce.<br/>I prepared this 2 hours in advance (important!) using plain yogurt instead of sourcream and cream. <br/>We enjoyed it with turkey and beetroot puree.<br/>Thanks a lot pia for this top recipe.
Tweaks
-
WOW! This is a wonderful strong and at the same time light horseradish sauce.<br/>I prepared this 2 hours in advance (important!) using plain yogurt instead of sourcream and cream. <br/>We enjoyed it with turkey and beetroot puree.<br/>Thanks a lot pia for this top recipe.
RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
