Since I have been craving horseradish, I finally bought some. We also bought a tri tip to cook over some hardwood charcoal (the best smell in the world). So, I looked around the web for some recipes and couldn’t figure out which one to try. I pretty much just made it up as I went along and am very happy with the result.
This is the brand (and style) I bought. Looking at the prepared creams, I saw that every single one had corn syrup in it.
UPDATE: It turns out I know the wife (Facebook friend: amazing what you miss when all you talk about is food, crafts and politics lol) of THE grower of the horseradish used by Beaverton Foods (the makers of Tulelake Horseradish)! If you are on Facebook, please like their page: Organic Horseradish Roots – Tulelake, CA.
And here’s what I came up with. It is amazing how flexible this is, depending on your tastes. I just added a bit of this and that until I was happy. Now, I have more than enough to satisfy my craving!
Horseradish Cream
- 4 Tablespoons prepared Horseradish
- 1/2 cup (4 ounces) Sour Cream
- 3 to 4 Tablespoons Mayonnaise
- 1/4 teaspoon Worcestershire sauce
- 1/2 teaspoon Prepared Mustard
- 1/4 to 1/2 teaspoon Black Pepper
- 1 teaspoon Splenda (or other sweetener)
Mix it up and let it sit. How long? I let it sit for about an hour while we were finishing the tri tip and letting it rest. All these amounts are approximate.
I started with just sour cream and it was too bland. Added a pit of mayonnaise and it got better. Then just kept adding a bit of this and that until I loved the flavor. I’m pretty sure I ended up adding another Tablespoon of Horseradish in the end. I ate about 1/2 cup with dinner (yeah, that much) and ended up with roughly 1 cup leftover. I split that between 2 1/2-pint jars: one for the fridge and one for the freezer.
