Horseradish Cream Sauce
Lots of folks douse raw oysters with the same tomatoey stuff they dunk shrimp in. I think this tangy horseradish cream sauce is far more oyster compatible. This recipe first appeared in Season 8 of Good Eats.Photo by Lynne Calamia
4 h 10 min1 serving
Ingredients
- 1 cup sour cream
- 1/4 cup grated fresh horseradish
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- 1
Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy.
- 2
Place in the refrigerator for at least 4 hours or up to overnight to allow flavors to meld.
- 3
Sauce can be stored in the refrigerator in an airtight container for 2 weeks.
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