Wednesday, 11 July 2012

Creamy Horseradish Garlic Sauce

A couple of years ago I threw a party for Brad's birthday.  Since it was a big day for my man and he's a big ol' carnivore I made Shredded Beef Sandwiches for the party and it was a success.  Tender beef on crusty rolls topped with fried onions and peppers.  Divine, right?  The only thing that was lacking was the store-bought flavoured mayonnaise that we used as a condiment for the sandwiches.  It was OK (garlic flavoured, I believe) but nothing to write home about.

Now there's something you need to know about me.  I adore horseradish - the hotter, the better.  Brad and I love a dollop in our Caesar's, in our seafood dip and, of course, with prime rib.  In fact, I recently tried a white cheddar infused with horseradish and I was over the moon, people!  There's just something about the tang of horseradish and the chance of the sudden burst of heat going right up my nose that draws me in every time.  I'd be yelling "Oh man, it BURNS!" one minute but in the next breath saying "That was SO good!  Give me another bite!"  Don't try to understand my love of the radish de horse.  I'm an enigma wrapped in a mysterious horseradish laden kaiser.

Anyway, I made another pulled beef roast a couple of weeks ago but wanted to spice things up a bit.  This is where this sauce comes in.  I found the original recipe on and with a couple of wee changes (upping the horseradish for one!) it rocks!  It has a wonderfully creamy texture with a hint of heat and a nice spice.  Delish! 
Along with some sautéed onions, mushrooms and peppers and a slice of cheese our pulled beef sammies were delectable!!  I cannot wait to try this sauce with a veggie tray or even to top some BBQ'd salmon steaks!!

1/2 cup sour cream (I used 14% fat sour cream)
2 tbsp mayonnaise ( I used low fat)
2 tbsp prepared horseradish
2 garlic cloves, minced
1/4 tsp salt
1/4 to 1/2 tsp freshly ground black pepper
1/4 dried dill weed
1/4 tsp garlic powder

In a medium bowl, combine all ingredients.  Cover and place in refrigerator for at least a couple of hours to allow flavours to blend. 

Spread liberally on both sides of a kaiser roll.  Load the roll up with warm pulled beef, sautéed mushrooms, onions and green peppers.  Top with a slice of Swiss or Pepper Jack cheese.  Return unused sauce to the refrigerator.  Inhale your sandwich.

Recipe Inspired by:


TheBookGirl said...

My husband loves to grind his own horseradish -- even though he ends up weeping and wiping his runny nose by the end, lol.
I am going to give him this recipe.

Laurie@The Baking Bookworm said...

Well, BookGirl, your husband obviously has great taste. :) I hope he enjoys this sauce.

Jen said...

I on the other hand am a spice weenie and steer clear of horseradish! It sounds great though even if you omit that - and I often find myself sick of bbq sauce on beef and pork sandwiches.

Anonymous said...

nice posting. thanks for sharing

Laurie@The Baking Bookworm said...

Jen -- I often find that a lot of the horseradish that you buy at the food store is lacking in the heat department (which you, as a self-proclaimed 'spice weinie' may like lol). It's the horseradish in the nicer restaurants that knocks my proverbial socks off. Mmmmm. Flavour and heat. Delish!! :)

joy said...

Eating is really one of my hobby i mean part of my life. I love going to a place and at the same time taste their delicious and most wanted food.I want to taste something that is new to my palate.

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