Sunday, January 9, 2011

Horseradish Cream Sauce

there are few things better than a perfectly seared, tender, steak (my apologies to my vegetarian and vegan readers). last night perfection came in the form of wegmans organic grass fed sirloin. the one thing that sent this steak over-the-top? horseradish cream sauce.

cool, creamy, kicky, horseradish cream sauce perfectly juxtaposed the warm, juicy, peppery, medium-rare sirloin. it's as good dolloped on a steak hot off the grill as it is spread on warm wheat bread and peppery arugula for a steak sandwich. horseradish cream sauce is also fabulous in a sharp cheddar and warm turkey sandwich or over broiled white fish. i even love to dip grilled garlic shrimp in it.

i use thick, creamy greek yogurt instead of sour cream for a healthier, guilt-free horseradish cream sauce. go ahead, be generous with it. once you make this super simple, smooth, velvety sauce, i'm sure you'll be finding new ways to use it too!

Horseradish Cream Sauce

1 cup 0% greek yogurt
1 tbs dijon mustard
1/4 tsp ground black pepper
1/4 tsp kosher salt
2 tsp white wine vinegar
1/4 cup grated horseradish

stir all ingredients together and let sit in fridge to let flavors meld.


  1. I am also a Chef and have been using Greek Yogurt in place of sour cream for a while now. Great pics of the food by the way.

  2. Horseradish can make a very nice sauce. It's got a different kind of kick: a kind of sharp sensation to the tastebuds. It's enjoyable stuff, especially when you balance it with the thickness of the meat.


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