Horseradish Cream

From: Caroline Cooks

On Sep 28, 2008

MMMMMM...this is so good! I even dipped my roasted carrots in it (along with the roast beef). Gonna make this for my Christmas Prime Rib! Thank you, Derf for a fabulous recipe.

From: Wildflour

On Sep 14, 2007

"Loved it but had to fix it", lol! I'm sure it's just me, though! The 2 TBL. of dry mustard and the amount of salt seemed to be waaay too much for my own personal taste. The dry mustard seemed to be the main culprit, as it left a very bad taste in my mouth,(VERY bitter and harsh), and wanted to stick to the back of my tongue! LOLOL!! (I had let it sit to mellow out for 2 hours in the fridge, but mine didn't mellow out, lol.) But it was EASILY adjusted (for my own taste) no problem or trouble at all! I just simply added the rest of the 16 oz. container of sour cream (double the amount of the recipe) that I had, and wahlah! It was more to my own liking! Now tomorrow, I'll check it, and if it has mellowed TOO much, I'll just add a bit more horseradish, but no more salt or dry mustard! LOL! It'll be just fine! Thanks, Derf, and hope you are feeling better!

From: Chill

On Feb 4, 2004

Yes, I very easy recipe. I like this one better than my own!! I halved the recipe and it went a long ways with my roast. And yes, you can vary the amount of horseradish to your taste. Thanks for the recipe!

From: Lorac

On Apr 3, 2002

A creamy, zippy and versatile sauce that is quick easy to make. You can adjust the horseradish up or down according to your taste. I served it with Spinach Puffies.