Sandra This Bobby Flay Horseradish Sauce Recipe is a creamy and zesty recipe, which is made with spicy prepared horseradish and cool sour cream. It’s the perfect condiment for prime rib, ready in about 5 minutes.
Bobby Flay Horseradish Sauce Recipe Ingredients
- 1/2 cup sour cream
- 2 Tbsp prepared horseradish, drained
- 2 Tbsp mayo
- 1 tsp apple cider vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 Tbsp chives, finely chopped
How To Make Bobby Flay Horseradish Sauce Recipe
- Combine the ingredients: In a small mixing bowl, add the sour cream, drained horseradish, mayonnaise, apple cider vinegar, salt, black pepper, and finely chopped fresh chives.
- Mix until smooth: Stir all the ingredients together vigorously with a spoon or whisk until the sauce is smooth, creamy, and well-blended.
- Chill and serve: For the best flavor profile, cover the bowl and place it in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve chilled or at cool room temperature.
Recipe Tips
- Drain the horseradish: Prepared horseradish comes in vinegar. Be sure to squeeze out or drain the extra liquid before measuring it, otherwise, your sauce will become runny and watery.
- Use fresh chives: Do not substitute dried chives in this recipe. Fresh chives provide a bright oniony bite and crisp texture that dried herbs lack.
- Chill before serving: While you can eat it immediately, the “bite” of the horseradish blooms and balances with the creamy elements after sitting in the fridge for 30 minutes.
- Adjust the heat: Horseradish varies greatly in heat. Taste the sauce after mixing; if you want more kick, add another teaspoon of horseradish.
What To Serve With Bobby Flay Horseradish Sauce
This versatile sauce is a steakhouse classic but pairs well with many savory dishes.
- Prime Rib Roast or Beef Tenderloin
- Steak Sandwiches or French Dip Sandwiches
- Roasted Potatoes or French Fries
- Smoked Salmon or Crab Cakes
How To Store Bobby Flay Horseradish Sauce Recipe
- Refrigerate: Transfer the sauce to an airtight jar or container. It will stay fresh in the refrigerator for up to 2 weeks. The flavors often improve after the first day.
- Freeze: Freezing is not recommended. The sour cream and mayonnaise emulsion will break upon thawing, resulting in a watery, separated texture.
Bobby Flay Horseradish Sauce Recipe Nutrition Facts
- Calories: 45
- Total Fat: 4g
- Saturated Fat: 1.5g
- Cholesterol: 5mg
- Sodium: 85mg
- Total Carbohydrates: 1g
- Dietary Fiber: 0g
- Sugar: 0.5g
- Protein: 0g
Nutrition information is estimated per tablespoon.
FAQs
Prepared horseradish is grated horseradish root preserved in vinegar. Creamy horseradish (often sold as “horseradish sauce”) already has mayo or cream added. This recipe uses prepared horseradish to make a homemade creamy sauce.
Yes, plain Greek yogurt is a great substitute for sour cream if you want a tangier, slightly lighter sauce. The texture will remain similar.
It has a medium kick. The mayonnaise and sour cream temper the heat of the horseradish significantly. The apple cider vinegar adds a tangy finish rather than heat.
Try More Recipes:
- Bobby Flay Green Chile Applesauce Recipe
- Bobby Flay Italian Meatballs And Sauce Recipe
- Bobby Flay Marinara Sauce Recipe
Bobby Flay Horseradish Sauce Recipe
Description
This Bobby Flay Horseradish Sauce Recipe is a quick, 5-minute condiment that combines the sharp bite of horseradish with a smooth, creamy base, perfect for beef dishes.
Ingredients
Instructions
- Drain liquid from the prepared horseradish.
- Combine sour cream, horseradish, mayo, vinegar, salt, pepper, and chives in a bowl.
- Stir until fully blended and smooth.
- Cover and refrigerate for 30 minutes to let flavors develop.
- Serve chilled with beef or potatoes.
Notes
- Batch Size: This recipe creates a small batch perfect for a family dinner. Double the ingredients if serving a crowd for a holiday roast.
- Vinegar: The apple cider vinegar provides a necessary acid to cut through the fat of the mayo and sour cream; lemon juice can be used as a substitute.
