Move over gravy and make way for a creamy horseradish sauce. To cut down on preparation time before the party, make this sauce the night before–it’ll taste even better than when freshly made. Melt a dollop of it over a hot slice of beef and use as a dipping sauce for oven-roasted fries to accompany our prime rib of beef.
Fiery horseradish sauce
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1 cup (250 mL), for 16 servings
- 1 green onion
- 1 cup mayonnaise
- 2 to 3 tbsp bottled prepared horseradish
- 2 tbsp finely chopped parsely
- 1/2 tsp Dijon mustard
- Thinly slice onion, then place in a small bowl. Stir in mayonnaise, 2 tablespoons (30 mL) horseradish, parsley and Dijon, if using. Mix well. Taste and stir in remaining horseradish, 1 teaspoon (5 mL) at a time, if you like. Sauce can be made up to 3 days before serving. Any leftovers will keep well, covered and refrigerated, up to 3 days.
Nutrition (per serving)
- 0.1 g,
- 1.6 g,
- 4.5 g,
- 0.1 g,
- 100 mg.