This is a thick and creamy sauce that packs a punch with its’ hot bite of horseradish, pepper, garlic and shallots. Serve with beef tenderloin during the holidays or for that very special dinner when only the best cut of beef will do.
Be certain to buy chilled fresh prepared or country style horseradish sauce from the produce or seafood section- it comes in a jar. Do not buy horseradish sauce in the condiment aisle.
Use premium sour cream like Breakstones or Tillamook.
1 cup sour cream
3 TBSP prepared horseradish, drained and patted dry
1 tsp Worcestershire sauce
1 tsp white vinegar
1/4 tsp black pepper
1/4 tsp kosher salt
1 TBSP finely chopped tarragon
1 TBSP finely chopped shallot
1 garlic clove, finely minced
1 TBSP finely hopped green onion/ scallions
Method- prep time- 10 minutes
- In a fine sieve, drain the horseradish of liquid, patting with a paper towel to help release the juices.
- In a small bowl, combine the horseradish, sour cream, Worcestershire sauce, vinegar, salt and pepper, tarragon, shallot and garlic. Stir well to combine.
- Chill in the fridge for at least an hour (or best overnight) for flavors to intensify.