Cooking From Memory ~ A Recipe Journal

Horseradish Sauce

I grew up eating horseradish on burgers, roasts, in beef stew, and in the sauce for raw oysters. It rarely came out of a jar; my dad would grind his own, mix in this and that and then we’d put it on whatever we were eating.

It always blew my head right off.

Horseradish has been used since the dawn of time for all kinds of things–not the least of which has been sinus problems as indicated in this little tidbit:

“Juice or sauce extracted from horseradish root has been used effectively to relieve sinus discomfort. The traditional treatment for sinusitis is to “take a half teaspoonful of grated horseradish sauce without dilution both morning and afternoon. Do not drink anything or eat for at least ten minutes after the dose. There will be a powerful feeling in the head, followed by a sensation of the sinuses clearing, sometimes accompanied with sweating and perhaps tearing.”

Anyway, a little goes a long way and you’ll know it when your head feels like it’s going to explode.


Keep in mind as you prepare this: the small holes of a standard box grater do a nice job grating the horseradish. Also, if you can’t find horseradish root, you can make this sauce using prepared horseradish (from a jar), you’ll just have to trust your taste buds related to how much of the paste to add. Stir a bit along with the mustard into the sour cream, and omit the vinegar and sugar. Salt to taste.



Ingredients ~

  • 2 Tablespoons cider vinegar
  • ¼ teaspoon fine grain sea salt, or to taste
  • ½ teaspoon sugar or honey
  • 1 teaspoon mustard (not ground mustard)
  • 2-3 inch segment of horseradish root, peeled
  • ½ cup sour cream
  • to serve: toasted sesame seeds

Method ~

Combine the vinegar, salt, sugar, and mustard in a small bowl. Grate the horseradish into the mixture, you’ll want about 2-3 tablespoons total. Stir and allow it to sit for a few minutes before gradually whisking in the sour cream. Taste and adjust to your liking. I serve sprinkled with toasted sesame seeds.

Makes 2/3 cup.

Prep time: 5 min

~ With thanks to Heidi Swanson

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