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<\/p>\nHorseradish puts a real giddy up in dishes like roast beef sandwiches, smoked salmon, and baked potatoes. You can also use it on corned beef and cabbage and its cousin, New England Boiled Dinner. Try it on Baltimore Pit Beef. I love it as a dip for carrots, celery, and potato chips.<\/p>\n
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Serve with<\/strong>: steaks, roast beef, smoked salmon, and more.<\/p>\n Course: <\/strong>Sauces and Condiments<\/p>\n Cuisine: <\/strong>American<\/p>\n Servings: <\/strong>8 sandwiches<\/p>\n Prep Time: <\/strong>5 minutes<\/p>\n About the horseradish<\/em><\/strong>. If you grow your own, dig out a root or three, wash it well, peel it, grate it fine with a box grater, and mix in distilled white vinegar enough to make it slushy. Add a pinch or three of salt, and let it age in the fridge for a few hours to activate all the flavors.<\/em><\/p>\n About the sour cream<\/em><\/strong>. You can substitute creme fraiche, heavy cream, or mayo for part of the sour cream.<\/em><\/p>\n About the salt. <\/em><\/strong>Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.<\/em><\/p>\n About the white pepper<\/em><\/strong>. The sauce looks prettier without black flecks, so that’s why I recommend white pepper, but if you don’t have it, black pepper works great.<\/em><\/p>\n Optional mix-ins<\/em><\/strong>. Roast garlic. For serving with fish, add 2 tablespoons chopped fresh dill. For serving with beef add 4 tablespoons chopped chives or green onions.<\/em><\/p>\n These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page<\/p>\nMakes:<\/h1>\n
Takes:<\/h1>\n
Ingredients<\/h1>\n
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Notes:<\/h2>\n
Metric conversion:<\/h2>\n
Method<\/h1>\n