Lazy Luxe Horseradish Sauce
Creamy, tangy, and just enough heat to make your taste buds sit up straighter — this sauce is the extrovert that short ribs, roast beef, and even roasted veggies didn’t know they needed. It’s made from fridge-door staples in about three minutes, so you can look like you planned it.
Ingredients
- ½ cup sour cream or crème fraîche if you’re feeling extra
- 2 tbsp prepared horseradish more or less to taste
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice or white wine vinegar
- ½ tsp kosher salt
- ¼ tsp black pepper
- Optional: 1–2 tsp heavy cream for a silkier texture
Instructions
- In a small bowl, whisk together sour cream, horseradish, Dijon, and lemon juice.
- Season with salt and pepper. Taste and adjust horseradish or acidity to preference.
- For a looser sauce, stir in heavy cream.
- Chill for at least 10 minutes for flavors to mingle, or serve right away if impatience wins.
Notes
• What makes it work: The sour cream cools the heat, while mustard and acid keep it bright.
• Subs: Greek yogurt for sour cream; apple cider vinegar instead of lemon juice.
• Shortcuts: Use jarred horseradish and call it a day — skip grating fresh unless you’re auditioning for a cooking show.
• Apéro energy: Dollop on crostini with shredded short rib meat, or serve alongside smoked salmon bites.
• Subs: Greek yogurt for sour cream; apple cider vinegar instead of lemon juice.
• Shortcuts: Use jarred horseradish and call it a day — skip grating fresh unless you’re auditioning for a cooking show.
• Apéro energy: Dollop on crostini with shredded short rib meat, or serve alongside smoked salmon bites.