Prep 5 mins
Cook 0 mins
Great on smoked salmon, smoked trout, a juicy hamburger or roast beef! I love the Horseradish Dill Sauce from Annie Gunn's (a restaurant here in St. Louis. . .they serve it with their smoked seafood platter), so I made an attempt to recreate it here and it's not bad :)
- Mix together all ingredients and refrigerate for at least 2 hours prior to serving. (It is best if left 24 hours for flavors to truly come together).
We had this with beef and it was excellent. The horseradish flavor kind of sneaks up on you. I think this would be good with corned beef as well. Thanks for posting!
I made this as an alternative to tarter sauce for my fish and chips, and was very pleased. Just enough of the horseradish flavor to be pungent, but not so much that it burns. For the all purpose seasoning I used Penzey's Mural of Flavor, and for the season salt- Johnny's. This would be a great spread for a roast beef sandwich. Made for ZWT6.
WOW!!! This sauce is so flavorful. I actually used it to top oven roasted fingerling potatoes. Even my 4 children loved it. Two of my daughters claimed the little bit that was left over for dipping veggies in tomorrow. I will definitely make this sauce again. Thanks for posting this recipe. Made and reviewed for the 37th AUS/NZ Recipe Swap.