Recipe author – Alton Brown (Alton Brown) – TV presenter, famous chef, culinary writer, actor, cameraman
The sauce is prepared on the basis of sour cream, which, with its creamy taste, balances the sharpness of fresh horseradish and the astringency of Dijon mustard. The sauce does not require cooking: sour cream is mixed with grated horseradish, mustard and wine vinegar and infused for several hours, so that all the components make good friends. Creamy horseradish cream sauce can be stored in the refrigerator, tightly closing the lid for several weeks. Use it both for pickling and for serving with chicken, fish, vegetables, as well as in the preparation of delicious sandwiches.
Time: 4 hours 10 minutes.
Recipes use volumetric containers with the volume:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. sour cream
- 1/4 Art. grated fresh horseradish
- 1 tbsp. l Dijon mustard
- 1 tsp white wine vinegar
- 0.5 tsp coarse salt
- 1/4 tsp freshly ground black pepper
- 1 green onion feather, chopped
- Put all the ingredients in a medium-sized bowl and beat with a whisk until the mixture is smooth and creamy. Refrigerate for at least 4 hours or overnight to mix aromas. The sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.
Output: 1 and 1/4 Art.