Saturday, May 4, 2013

Horseradish Cream Sauce

This sauce is what makes the Mini Roast Beef Sandwiches extraordinary.  The sauce needs some time to develop, so make it the day before you wish to serve it.

  • 1 C. sour cream
  • ¼ C. horseradish, fresh grated
  • 1 t. Tony Chachere’s Creole Seasoning
  • 1 t. vinegar
  • 1 T. Dijon mustard
  • 1 clove of garlic, minced
  1. Combine all ingredients and refrigerate for several hours before serving or overnight.
Tips and Tricks:
  • This is great to make when you making Roast Beef Sandwiches or when you are serving a Beef Tenderloin. 
  • I use the fresh prepared horseradish from the refrigerated section at the grocery.
  • I use red wine or apple cider vinegar.
  • This can be kept refrigerated for about two weeks.

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