📝 About This Recipe
This luxurious condiment is a masterclass in balance, blending the sharp, sinus-clearing heat of fresh horseradish with the velvety richness of crème fraîche and heavy cream. Inspired by classic British and American steakhouse traditions, this sauce is elevated with a hint of Dijon mustard and fresh chives to provide a sophisticated depth of flavor. Whether paired with a prime rib roast or a simple smoked salmon bagel, this sauce offers a bright, pungent kick that cuts through richness perfectly.
🥗 Ingredients
The Cream Base
- 1/2 cup Crème Fraîche (high quality, full fat)
- 1/2 cup Sour Cream (chilled)
- 1/4 cup Heavy Whipping Cream (cold)
The Pungent Elements
- 1/4 cup Fresh Horseradish Root (peeled and finely grated)
- 2 tablespoons Prepared Horseradish (drained of excess vinegar)
- 1 teaspoon Dijon Mustard (smooth style)
Seasonings and Aromatics
- 1 tablespoon Fresh Lemon Juice (freshly squeezed)
- 1 teaspoon Apple Cider Vinegar (for a bright tang)
- 1/2 teaspoon Worcestershire Sauce (for umami depth)
- 1/2 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon White Pepper (finely ground)
- 2 tablespoons Fresh Chives (finely minced)
- 1 teaspoon Fresh Dill (finely chopped (optional))
👨🍳 Instructions
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1
Begin by preparing the fresh horseradish: peel the tough outer skin of the root with a vegetable peeler until the white flesh is exposed.
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2
Using a microplane or the finest side of a box grater, grate the horseradish root until you have 1/4 cup. Be careful, as the fumes can be very potent!
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3
In a medium chilled glass mixing bowl, combine the crème fraîche and the sour cream. Whisk gently until smooth and uniform.
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4
In a separate small bowl, whisk the heavy whipping cream until it just begins to thicken and form soft peaks; this adds a lightness to the final texture.
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5
Fold the thickened heavy cream into the sour cream mixture using a rubber spatula, maintaining as much air as possible.
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6
Add the freshly grated horseradish and the prepared horseradish to the cream base. The combination of both provides both texture and immediate heat.
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7
Stir in the Dijon mustard, lemon juice, apple cider vinegar, and Worcestershire sauce. These acids will help stabilize the cream and brighten the flavors.
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8
Add the kosher salt and white pepper. White pepper is preferred here to keep the sauce looking pristine and ivory-white.
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9
Gently fold in the finely minced chives and dill, ensuring they are evenly distributed throughout the sauce.
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10
Taste the sauce. If you prefer more heat, add another teaspoon of fresh horseradish. If it's too sharp, add a tablespoon more of sour cream.
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11
Transfer the sauce to a clean glass jar or an airtight container.
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12
Refrigerate for at least 30 minutes before serving. This resting period allows the volatile oils in the horseradish to infuse the cream.
💡 Chef's Tips
For the best flavor, grate the fresh horseradish immediately before mixing, as it loses its pungency quickly once exposed to air. If you cannot find crème fraîche, you can substitute with more sour cream, but the flavor will be slightly more acidic and less buttery. Always use white pepper instead of black pepper to maintain the clean, white aesthetic of the sauce. If the sauce feels too thick after chilling, stir in a teaspoon of milk or cream to reach your desired consistency. To keep the heat level consistent, ensure your prepared horseradish is fresh; an old jar in the back of the fridge will have lost its 'bite'.
🍽️ Serving Suggestions
Serve alongside a thick-cut Prime Rib or Roast Beef for a classic Sunday dinner pairing. Dollop onto smoked salmon blinis or rye bread toasts for an elegant appetizer. Use as a sophisticated dipping sauce for crispy panko-breaded shrimp or calamari. Stir a spoonful into mashed potatoes for a surprising and flavorful side dish twist. Pair with a bold Cabernet Sauvignon or a crisp, peppery Pilsner to complement the sauce's heat.