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Prep Time: 12 Minutes Cook Time: 60 Minutes |
Ready In: 72 Minutes Servings: 16 |
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A steak lover's delight! Perfect with ribeye, prime rib, or sirloin. I like it on steak sandwiches or to dip steak fries in. Decadent for sure! Servings are approximate. Cook time includes chill time. Ingredients:
1 cup prepared horseradish |
2 cups heavy cream |
1 teaspoon dijon mustard |
3/4 teaspoon salt |
3/4 teaspoon fresh ground white pepper (pre-ground is ok in a pinch) |
3/4 teaspoon tabasco sauce |
Directions:
1. Line a fine mesh sieve with cheesecloth. Strain the horseradish for 2-3 minutes, or until reduced to 3/4 cup. Press on the horseradish with a spoon or squeeze the cheesecloth to extract all the liquid.
2. In a mixing bowl, whip the cream with a wire whisk until it thickens to the consistency of sour cream. You can use an electric mixer set on medium-high, but watch carefully so that the cream does not overwhip.
3. Add the horseradish, mustard, salt, pepper and Tabasco.
4. Whisk until thickened using a wire whisk or electric mixer. The sauce should be moist and the consistency of whipped cream.
5. Refrigerate for at least 1 hour, then serve immediately or transfer to a covered storage container and refrigerate up to an additional day.
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