We’ve grown horseradish in our garden for a couple of years now and I’ve come to really love it. I typically harvest it after a few killing frosts in the fall, then grate it and mix it with vinegar to keep in the fridge for the year. (Read more of what I’ve written about my horseradish adventures here.)
My favorite way to eat it is in this cream sauce, which creates a sharp, bright condiment that pairs wonderfully with beef and gives sandwiches a signature zing. I’ve recently become addicted to it on my eggs — slathered on boiled eggs or served beside fried. That and horseradish’s central place on the Passover table make me feel like this sauce speaks of spring as well as fall.
Adapted from Alton Brown’s Horseradish Cream Sauce
Makes about 1 1/2 cups
- 1 cup sour cream
- 1/2 cup fresh horseradish, grated and packed in salt and vinegar (See note.)
- 1 Tbsp. Dijon mustard
- Stir together all ingredients.
- Chill for at least 4 hours.
- Store in an air-tight container for a month or more.
To store fresh horseradish for future use: Peel the root of the plant and then grate it with a microplane or food processor. If using a food processor, grate it with a bit of ice water in the bowl. Mix 12 ounces of grated horseradish with 1 cup vinegar and 1/2 tsp. salt. Store in the refrigerator.