I thought I’d posted this already, but I guess I overlooked it…and that’s bad. Really bad. Because this is spectacularly good with Corned Beef with Beer Gravy and it’s that time of year. When The Progeny are around the table, I have to make huge quantities, because it truly is…all…about…this…sauce! This sauce alone is reason enough to serve corned beef. Feel free to “ladle” it over your entire plate of corned beef, cabbage and potatoes…it’s crazy good on all of them. Actually, there’s very little that doesn’t improve with this sauce. I always serve this with corned beef, but it’s terrific with Mother’s Pot Roast Perfection or prime rib and equally delicious spooned over Hasselback Carrots or any roasted vegetable (it’s asparagus season, too!!!).
It’s a simple little sauce. The little black dress of sauces. It’s sexy. It’s creamy with just a tiny little kick and it’s stupid easy to stir up. It’s at its very best made at least 12 hours before you want to “gravy” up some lovely vittles. You just put all the ingredients in a bowl—I didn’t even bother with a bowl; I used the sour cream container. Stir until it’s completely mixed and store in the fridge until the flavors mingle. That’s it! This is half the amount given in the recipe, because it’s just us two mice sans Progeny…no need to over-indulge, right?
Creamy Horseradish-Mustard Sauce
- 2 cups sour cream (you can you light, but not fat-free)
- 2-3 tablespoons Dijon mustard
- 4-5 tablespoons grated horseradish (in the refrigerated section of the supermarket)
- 1-2 tablespoons maple syrup or sugar
- 1-2 teaspoons freshly ground black pepper
Combine all the ingredients (start with the lesser amounts); taste and correct the flavor to your liking. Cover and chill for at least 12 hours.
NOTE: This is excellent on potatoes, as well as corned beef. I usually double the amount, as it’s great on leftover corned beef sandwiches, too.
Creamy Horseradish-Mustard Sauce Recipe©Marcia Lahens 2017. All rights reserved.
That’s all there is to it! At times, I’ve been know to toss in some finely shredded tangerine or orange zest. I know…I have an almost unnatural relationship with citrus, and orange in particular. Deal with it! Whatever flavor profile you choose, this is delicious…Now, go make this and dive right in!