Horseradish Sauce

This is our favorite accompaniment to beef. It was created for the horseradish lover and therefore has an undeniable bite. If you prefer a tamer variety, add more sour cream or whisk in some heavy cream, which will also serve to lighten it.

The sauce thickens on standing; prepare it at least 1 hour ahead, so that it will reach the desired consistency.

Chilling time: at least 1 hour
KEEPS: 1 week refrigerated.
volume ounces grams
sour cream ½ cup 4 ounces 113 grams
prepared horseradish ½ cup 4.5 ounces 125 grams
Dijon mustard 2 teaspoons 0.5 ounce 12 grams
sugar 2 teaspoons
white pepper, preferably freshly ground a few grindings
salt a big pinch
fresh bread crumbs* 2 teaspoons

*To make fresh bread crumbs, place a piece of bread in the food processor and process it to fine qrumbs.


In a small bowl, stir together all of the ingredients. Cover tightly and refrigerate until serving time.