Horseradish cream is the cool, sharp partner every rib roast needs. It takes five minutes to stir together and tastes best made with fresh root.
Time 10 min, plus 30 min chill · Makes about 1 cup · Skill Easy
Ingredients
- ½ cup sour cream
- ¼ cup crème fraîche or heavy cream
- 3 tbsp freshly grated horseradish (or 2 to 3 tbsp prepared horseradish, drained)
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Kosher salt and chopped chives
Method
- Peel and finely grate the horseradish root, then stir in the lemon juice right away.
- Stir together the sour cream, crème fraîche and Dijon.
- Fold in the horseradish and season with salt.
- Chill at least 30 minutes so the flavors come together. Finish with chives.
Best with
Standing Rib Roast, Tenderloin Roast, Eye of Round and roast beef sandwiches.
Ranch tip
Grated horseradish loses its heat quickly. The lemon juice locks it in, so add it as soon as you grate. Grate near an open window; it will clear your sinuses.