I grew up with horseradish, sometimes called “German mustard”, as a common accompaniment to steak and pork dishes. With dad’s German heritage, no wonder there was always a jar of it in the house. These days I suspect many people are more likely to eat wasabi, an unrelated Japanese condiment with similar effect, than horseradish; I just don’t see it around that much anymore. That said, horseradish sauce, made with prepared horseradish and either whipped cream or sour cream, tastes great with steak or roast pork. Here’s a sour cream version.
- 3 Tbsp prepared horseradish (here's how to make prepared horseradish)
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
- 1 Tbsp mayonnaise
- 1 Tbsp chopped chives or the greens of a green onion
Mix ingredients together. Serve as a sauce for steak or pork.
Makes about 1/2 a cup.