Paul’s Creamy Horseradish Sauce

My creamy horseradish sauce is nothing more than my standard white sauce with added horseradish root.

Make sure you buy pure horseradish, because when you are shopping for it you will also see creamy horseradish sauce for sale. Don't let this confuse you, because if you do, when you get home, all you will have to add to your homemade creation will be similar to what you are already making.

So, pure horseradish it is. This is what we'll add that will give it that bite in the nose, the flare of the nostrils, the spring, you might imagine, in St. Patrick's step. This stuff goes perfectly with a nice corned beef and cabbage and potato. Or with just about anything else.

If you have, like I do, friends who shy away from the spice, then simply prepare the white sauce, and take a portion out for them before adding the horseradish sauce.

Recipe:

1 cup sour cream

1/2 cup mayonnaise

1 tsp white pepper

1/2 tsp garlic salt

1 tsp salt

1 tsp dill

juice of 1/2 lime

Horseradish root to taste

Combine ingredients, using a rubber spatula to fold it together. Add horseradish slowly, tasting as you go. I like an amount that, when mixed evenly, just causes a little flare feeling in the nostrils.

This sauce is also fabulous with fish, veggies, and crackers. Enjoy, and Happy St. Patrick's Day!