Prep 3 mins
Cook 0 mins
This is wonderful served with a prime rib roast or used as a sandwich spread, you may adjust the prepared horseradish to taste.
- 3 tablespoons prepared horseradish (do not use horseradish spread)
- 1 tablespoon cider vinegar
- 1 teaspoon dried mustard powder
- 3 tablespoons mayonnaise
- 1⁄2 cup sour cream
- cayenne pepper (optional or to taste)
- In a bowl whisk all ingredients together until blended and smooth.
- Cover and chill for a minumum of 2 or more hours before using.
It's been awhile since I've been on this site, but once again...another no fail recipe from Kitten. This was right up our alley, simple to prepare and just what my French Dip sandwiches needed this evening! I really like the touch of vinegar and as anyone knows, my middle name is Cayenne. Thanks, Kit!
I really wanted this recipe to work for me. I had been offered a sample of a very nice dip, from a high end restaurant chain with a high end price as well. I read the ingredients and used The Zarr Search Engine to track this recipe down and followed it to the letter .. even resisted trying it until the melding time was up. The heat is not the issue, and maybe it was my error to use it as a chip dip, but it just seems very harsh to my mouth. I will play with the proportions, but as it sits, it needs at least one more ingredient to smooth it out before I can give it more that three stars.
Made this today and my BF loved it. We used it with our grilled steaks. Tomorrow I'm going to make sandwiches with leftover steaks slices, this sauce, & melted cheddar... another winner from Kit!!