It’s all about the sauce. It really is. But, you already know this. A sauce can make the ordinary, a truly extraordinary culinary experience. So, we’re going to talk about sauces over the next little while. Let’s go….This little sauce is wonderful to have in the fridge. You must wonder what my fridge looks like, as I’m always mentioning “things lurking in my fridge”. Well, it’s probably about what you would imagine. It’s a juggling act to get things to not leap out to their otherworldly death, but it’s worth it. It’s all about the sauce.
Back to the sauce. This takes but a few minutes to stir up, it is best made at least 12 hours ahead of time and it keeps well. What’s not to love? I smear this on burgers, drop a dollop on steaks, drop several dollops on a baked potato and it turns out, it’s really good with fish or shellfish (see Fried Oysters). I’m sure there are plenty of other uses that I haven’t yet explored…so little time.
This is simplicity itself. You just combine all the ingredients, stir them up, refrigerate the mixture and there it is, just waiting for its culinary moment in the sun.
Creamy Horseradish, Roasted Garlic and Honey Sauce
- 1/2 cup good quality mayonnaise (you may use low-fat, but not fat-free)
- 1/2 cup sour cream or Greek yogurt
- 15-20 roasted garlic cloves, mashed or finely chopped
- 2-3 tablespoons prepared horseradish (use whatever amount you like)
- 2-3 teaspoons Dijon mustard
- 2-3 teaspoons honey
- Freshly ground black pepper
Put all the ingredients into a bowl; stir until well combined. Cover and refrigerate for at least 6 hours. Keeps well in the fridge. This is excellent on burgers, grilled fish or shellfish, potatoes in any form, on steaks and pork chops, etc. It’s good on pretty much anything.
Creamy Horseradish, Roasted Garlic and Honey Sauce Recipe©Marcia Lahens 2016. All rights reserved.
I think I might use some of this mixture to bind my next potato salad together, adding celery, scallions, black olives and bacon to the potatoes, with a bit of additional mustard and some cider vinegar. I’ll let you know. But in the meantime, make this sauce and enjoy it on anything and everything, because it’s really all about the sauce. By the way, this is really nice with Corned Beef with Beer Gravy or over slices of perfectly roasted Prime Rib…oh, yes!