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A creamy, zippy and versatile sauce that is quick easy to make. You can adjust the horseradish up or down according to your taste. I served it with Spinach Puffies.

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Lorac April 03, 2002

Yes, I very easy recipe. I like this one better than my own!! I halved the recipe and it went a long ways with my roast. And yes, you can vary the amount of horseradish to your taste. Thanks for the recipe!

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Chill February 04, 2004

Fab recipe for braised tongue on pumpernickle and rye! Will be awesome with roast beef too. Thanks for total keeper recipe!

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Buster's friend October 27, 2013

MMMMMM...this is so good! I even dipped my roasted carrots in it (along with the roast beef). Gonna make this for my Christmas Prime Rib! Thank you, Derf for a fabulous recipe.

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Caroline Cooks September 28, 2008

"Loved it but had to fix it", lol! I'm sure it's just me, though! ;) :) The 2 TBL. of dry mustard and the amount of salt seemed to be waaay too much for my own personal taste. The dry mustard seemed to be the main culprit, as it left a very bad taste in my mouth,(VERY bitter and harsh), and wanted to stick to the back of my tongue! LOLOL!! (I had let it sit to mellow out for 2 hours in the fridge, but mine didn't mellow out, lol.) But it was EASILY adjusted (for my own taste) no problem or trouble at all! :) I just simply added the rest of the 16 oz. container of sour cream (double the amount of the recipe) that I had, and wahlah! :)It was more to my own liking! :) Now tomorrow, I'll check it, and if it has mellowed TOO much, I'll just add a bit more horseradish, but no more salt or dry mustard! LOL! It'll be just fine! ;) :) Thanks, Derf, and hope you are feeling better! :)

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Wildflour September 14, 2007
Horseradish Cream