Creamy Horseradish Sauce

I had planned to write this post about the delicious popovers I made tonight and filled with a creamy asparagus and bacon sauce, but I really need to mention the delicious horseradish sauce I made yesterday to accompany my corned beef and cabbage dinner.  At first I was concerned that I had made too much of it, but today, as I was eating fresh asparagus dipped into this sauce, I realized that there is no such thing as too much creamy horseradish sauce.

The following recipe is truly multipurpose – we used it to dip fresh veggies and then poured it over our hot corned beef at dinner.  It would also be great with mashed potatoes or on a leftover corned beef sandwich.  Many, many choices!


1/2 cup mayonnaise
1/2 cup sour cream
3 to 4 ounces prepared horseradish
a few quick zests of lemon
generous amounts of black pepper


Combine all ingredients.  Add more horseradish depending on your taste.  I bought a 5 oz. jar of prepared horseradish – located in the refrigerated section somewhat near the yogurts at my grocery store.  I probably used about 80% of the jar.  Prepared horseradish is just made up of horseradish root, vinegar, and water – pretty simple.  This sauce is delicious.  Refrigerate any leftovers!

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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