I wasn’t a huge beef eater growing up but I did enjoy a nice deli roast beef sandwich on occasion. Horseradish was always paired with beef and I never understood that. Maybe because I didn’t really enjoy that flavor unless it was part of cocktail sauce. I always opted for a light smidge of mayo instead.
I know, shame on me.
For several years now, I have been making my own cocktail sauce so we always have horseradish on hand. You can purchase fresh grated horseradish in a jar and it’s typically located in the refrigerated section where the shredded cheeses and dips are. This is not horseradish sauce but fresh horseradish. Make sure you read the label when you’re purchasing it so you don’t buy the wrong thing by accident.
I buy the HUGE bottles of it because now I can’t get enough horseradish. A few years back we were having some prime rib for Christmas dinner and I decided to make some cream sauce to go along with it. We loved it so much that now anytime we have beef (especially grilled steaks), horseradish cream sauce is always made.
It’s super easy and best if you make it ahead of time and let it sit for a few minutes before serving.
Andrea’s Horseradish Cream Sauce
- 2% Greek Yogurt (you can use sour cream if you want)
- Whole Grain Mustard
- Grated Horseradish
Mix in a bowl and serve!
Crazy simple, right? No measurements because it depends on how much you need to make and what your taste preferences are. We like it very spicy and horseradish-y so I use a big heaping spoonful of the mustard and several heaping spoonfuls of the horseradish.
This tastes amazing with steak. The crispy cooked ends and warm earthy tones of beef paired with the cool burn of the sauce are one of my favorite combos, hands down.
This sauce also goes well with grilled veggies and baked potatoes. And also great sauce for dipping oven fries! Basically it works well with a lot of stuff.
Do you like horseradish? Have you ever had a cream sauce paired with beef or veggies?
Have fun guys, and remember, always play with your food! Enjoy!