Recipe by AshK
A steak lover's delight! Perfect with ribeye, prime rib, or sirloin. I like it on steak sandwiches or to dip steak fries in. Decadent for sure! Servings are approximate. Cook time includes chill time.
Top Review by Cleoppa
This makes a HUGE amount of horseradish. We'd lost our recipe and were looking for one similar and this was the closest we could find, as well as we could remember. We never used to put in mustard or tobasco sauce though. The only mustard we had happened to be horseradish mustard, so we didn't really taste it much. And we didn't have tobasco sauce. Nonetheless, it was very good. Will probably use it again.
- 1 cup prepared horseradish
- 2 cups heavy cream
- 1 teaspoon Dijon mustard
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon fresh ground white pepper (pre-ground is ok in a pinch)
- 3⁄4 teaspoon Tabasco sauce
Directions See How It's Made
- Line a fine mesh sieve with cheesecloth. Strain the horseradish for 2-3 minutes, or until reduced to 3/4 cup. Press on the horseradish with a spoon or squeeze the cheesecloth to extract all the liquid.
- In a mixing bowl, whip the cream with a wire whisk until it thickens to the consistency of sour cream. You can use an electric mixer set on medium-high, but watch carefully so that the cream does not overwhip.
- Add the horseradish, mustard, salt, pepper and Tabasco.
- Whisk until thickened using a wire whisk or electric mixer. The sauce should be moist and the consistency of whipped cream.
- Refrigerate for at least 1 hour, then serve immediately or transfer to a covered storage container and refrigerate up to an additional day.