Creamy Horseradish Sauce with Chives

A good roast beef sandwich or a holiday prime rib is only as good as its condiments. While store-bought bottles serve a purpose, nothing compares to the fresh bite of a homemade horseradish sauce.

This recipe balances the sharp, nasal-clearing heat of prepared horseradish with the cooling tang of sour cream and a hint of apple cider vinegar. The addition of fresh chives adds a pop of color and a mild onion flavor that ties everything together. It takes five minutes to whip up, but the depth of flavor suggests it simmered or rested for hours. It is the perfect rustic accompaniment to heavy meats or roasted root vegetables.

Prep time: 5 minutes Yields: ¾ cup (approx. 12 servings)

The Ingredients

• ½ cup sour cream
• 2 tbsp prepared horseradish, drained
• 2 tbsp mayonnaise
• 1 tsp apple cider vinegar
• ¼ tsp salt
• 1/8 tsp black pepper
• 1 tbsp fresh chives, finely chopped

Instructions

1. Prep the Horseradish: Ensure your prepared horseradish is drained of excess liquid so the sauce doesn't become watery.
2. Combine: In a small mixing bowl, add the sour cream, drained horseradish, mayonnaise, apple cider vinegar, salt, and black pepper.
3. Fold in Herbs: Add the finely chopped chives and stir everything together until smooth and creamy.
4. Rest (Optional but Recommended): While you can serve this right away, letting it sit in the fridge for 30 minutes allows the flavors to meld and the horseradish heat to permeate the cream.
5. Store: Serve immediately or transfer to an airtight jar. It can be refrigerated for up to 2 weeks.

Notes from the Kitchen

• Adjusting the Heat: Horseradish varies greatly in strength. Start with the recommended amount, taste, and add more if you want that signature "sinus-clearing" kick.
• Drain It: It is crucial to drain the jarred horseradish slightly. If it's too wet, the sauce will be runny rather than thick and dollop-able.
• Pairing: This is traditionally served with prime rib or roast beef sandwiches, but it is also excellent on baked potatoes or as a dip for roasted Brussels sprouts.

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