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Bon Appétit

Spicy Horseradish Sauce

Chef Tracht likes an assertive sauce, so she uses extra-hot prepared horseradish. For a milder sauce, use less horseradish or the regular-strength variety.
By Suzanne Tracht

4.6

(3)

Chef Tracht likes an assertive sauce, so she uses extra-hot prepared horseradish. For a milder sauce, use less horseradish or the regular-strength variety.

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

1 16-ounce container sour cream
1 tablespoon extra-hot prepared white horseradish (such as Atomic) or regular prepared horseradish
1 tablespoon whipping cream
1 tablespoon fresh lemon juice
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon (scant) hot pepper sauce
1/2 teaspoon (scant) Worcestershire sauce

Preparation

  1. Step 1

    Whisk all ingredients in medium bowl. DO AHEAD: Can be made 2 days ahead. Cover tightly; chill. Rewhisk before using.

  2. MORE INFO:

    Step 2

    Atomic brand horseradish sauce is available at some supermarkets and from cosmicchile.com. A word to the wise: Don't smell the horseradish to confirm that it's extra-hot (as we did). Take our word for it.

TagsCondimentSauceSour CreamDairyNut FreeGluten FreeEasyMake AheadQuickNo-CookBon Appétit
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