Creamy Balsamic Horseradish Sauce
Tangy sour cream sauce balanced with balsamic vinegar's sweetness and horseradish's bite, sharpened by Dijon mustard and Worcestershire. Mix and chill. Pairs with roasted meats, steaks, and root vegetables.
Ingredients
- 1 cup sour cream
- ¼ cup prepared horseradish
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- Worcestershire sauce, dash
Instructions
- 1
Combine sour cream, prepared horseradish, balsamic vinegar, Dijon mustard, kosher salt, ground pepper, and Worcestershire sauce in a glass prep bowl.
- 2
Mix with a small rubber spatula until well combined.
- 3
Cover and refrigerate until ready to serve.
Tips
Whisk ingredients thoroughly to prevent streaks of horseradish from settling.
Good to Know
Covered in refrigerator, 2-3 weeks
Prepare up to 3 weeks in advance; flavors meld and deepen during storage
Serve chilled alongside roasted beef, grilled steaks, smoked salmon, or roasted root vegetables
Common Mistakes
Do not overmix to avoid breaking down sour cream emulsion and creating watery texture
Do not add fresh horseradish at full strength without tasting first to avoid overwhelming heat