Horseradish Apple Topping

By • March 26, 2011 • 34 Comments



Author Notes: I love having different sauces and toppings hanging around my refrigerator to dress up even the simplest dishes. And while I like the bite of horseradish, I like to temper it with other flavors like this one that incorporates an apple. The result retains the distinctive horseradish flavor, but with apple undertones. If you prefer more apple, then just cut back on the amount of horseradish. It's easy to start with just 1 tablespoon of the horseradish and then add more at the end to get the balance of flavors you want. The type of apple you use will likely make a difference too. I used a Fuji apple this time, but I want to try it with a Golden Delicious apple next. The sour cream and creme fraiche make it creamy, but a touch of olive oil at the end really makes a difference in getting a better emulsion in the sauce. I use this sauce on top of meat like standing rib roasts or pork chops; over veggies like roasted beets; or mixed into mashed potatoes. TheWimpyVegetarian

Makes 1 cup topping / sauce

  • 1 crisp apple, peeled, cored, sliced into 1/2" slices
  • 3/4 cups sour cream
  • 3 tablespoons creme fraiche
  • 2 tablespoons packed, grated horseradish
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon kosher salt, to taste
  • 2 scallions, thinly sliced (about 1 heaping tablespoon)
  • 1 1/2 tablespoon minced chives
  • 1 teaspoon olive oil
  1. Place the apple slices in a microwaveable bowl, add a couple tablespoons of water and microwave for 90 seconds to 2 minutes, just until the slices are soft, but not juicy. Drain the water off, let the apple slices cool, dice them up, and put them in the bowl of a food processor fitted with a blade.
  2. Add the sour cream, creme fraiche, horseradish, apple cider vinegar, and salt. Whirl it like crazy to get as smooth a consistency as you can get.
  3. Add the scallions and chives and whirl like crazy for another 20 seconds or more. Drizzle in the olive oil during the last seconds of processing.
  4. Pour into a jar and store in the refrigerator.

Tags: refreshing

Comments (34) Questions (0)

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over 3 years ago TiggyBee

I just made up a batch of this and love it! Thanks!!

Me

over 3 years ago TheWimpyVegetarian

Thanks, TiggyBee!! I'm so glad you liked it - thanks for letting me know. We're on our 3rd batch now. I keep finding ways to use it!

Kg_in_evanston_cropped

over 3 years ago Fairmount_market

In my mother's hometown, as small village in Germany, there is a single inn thats serves as their specialty fresh roasted trout with a creamy apple and horseradish sauce and buttered toast. This sounds like just that delicious sauce that always made my mouth water. Thanks.

Me

over 3 years ago TheWimpyVegetarian

I love how food evokes such strong memories! Thank you so much for sharing this with me, Fairmount_market! I'm so glad my recipe reminded you of such a sweet memory. I hope you like it if you try it!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Beautiful & tasty!

Me

over 3 years ago TheWimpyVegetarian

Thanks lapadia! I'd love to hear what you think of it if you try it!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Will do! We grow horseradish and I am always making sauces, but I have never thought of using actual apple, I just know it will be good.

Me

over 3 years ago TheWimpyVegetarian

I never thought of growing horseradish, lapdia! Do you start them from seed? Do they need a lot of room?

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Needs lots of room, usually started from a plant, I don't have it planted in the main garden area, is a root with beautiful leaves, needs water, but I have found it very forgiving if I forget, here is a good link to check out: http://www.ehow.com/how_319_grow...

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Forgot to add that our horseradish is planted in an old "green egg smoker" - the smoker was ancient, so we took the top off of it filled it with dirt and planted, the article says wooden barrels work great...this helps contain the root from taking over.

Me

over 3 years ago TheWimpyVegetarian

What a great idea to keep the roots somewhat contained while planted in the ground. I love it! I'm getting ready to plant my summer vegetable garden this weekend and am collecting ideas and tips. Although it's too late to plant horseradish now I'm guessing (?) I'd love to try it next year and want to keep your tip in mind for containing things that can really spread for other things.

Chris_in_oslo

over 3 years ago Greenstuff

Chris is a trusted source on General Cooking

Here's what I did: I sauteed some sliced red onions, then added some thinly sliced apples, and lightly browned them. I added some thinly sliced red cabbage, and cooked it just until it was heated, leaving it crunchy. I plated the cabbage mix and topped it with flaked smoked trout and ChezSuzanne's sauce. My husband LOVED it.

Me

over 3 years ago TheWimpyVegetarian

That sounds wonderful! Thanks so much for the feedback Greenstuff! I'm so glad you guys like my topping! We just finished the bottle of it I made, and plan to make some more tomorrow. I want to try your recipe with it now.

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

This looks like a fabulous sauce to have around. I never use horseradish much, but this makes it seem so versatile!

Me

over 3 years ago TheWimpyVegetarian

Thanks fiveandspice!! And it can be flexible. If you want more apple and less horseradish, then just cut back on the grated horseradish. In fact I recommend starting with 1 tablespoon and then adding enough to achieve the balance you're looking for. Also the kind of apple used I'm sure will change the flavors a bit.

Chris_in_oslo

over 3 years ago Greenstuff

Chris is a trusted source on General Cooking

This sounds really good. We eat a lot of smoked trout salads, and I'd like to try something like this with horseradish. Your apple is making me think that red cabbage rather than lettuce might be a good anchor. (Your pork option also sounds great.)

Question for you: is there a reason that you opt for creme fraiche PLUS sour cream rather than creme fraiche OR sour cream?

Me

over 3 years ago TheWimpyVegetarian

Oh I love your idea of red cabbage, Greenstuff. I just got home from a traditional German dinner at the home of some friends who are from Hamburg. They had red cabbage that was lightly pickled on the side and I can definitely see this Horseradish Apple topping with it. Great idea. On the creme fraiche vs sour cream question, for me the sour cream adds more "tang" than creme fraiche, but I wanted the creaminess of the creme fraiche to help pull the topping together. Otherwise it was a little watery from the apple. The balance I ended up liking best gave more tang and just enough creaminess. Hope that helps.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Wow, this would be wonderful to have on hand. The flavors seems wonderfully bright!

Me

over 3 years ago TheWimpyVegetarian

Thanks boulangere!! Tomorrow we're having it with pork, but I can really see this with smoked trout in a salad or as a topping for a smoked trout-burger.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I'm going to use it on a catering tray with crudités and also as a sandwich spread. I can see this becoming a staple.

Me

over 3 years ago TheWimpyVegetarian

What great ideas, boulangere! I made a big jar of it and plan to experiment with it all week.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Love this & can see it would be versatile. The sweetness from the apple is a great foil to the horseradish. Nicely done!

Me

over 3 years ago TheWimpyVegetarian

Thanks HLA!! It took a little rebalancing, but I finally got a balance that worked for me. But it's easy enough to adjust to individual tastes.

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over 3 years ago dymnyno

I love that the apple sweetness plays off the harsh horseradish. A fabulous condiment to roast beasts!

Me

over 3 years ago TheWimpyVegetarian

Thanks dymnyno!! It's a combo we're pairing with a roast pork tomorrow night. The original plan was for tonight, but we're a little snowbound at the moment...

Newliztoqueicon-2

over 3 years ago Lizthechef

Very original, CS, and fresh-sounding with that inspired addition of the apple!

Me

over 3 years ago TheWimpyVegetarian

Thanks so much Liz! I love the combo and thought it might be a good way to create the ghost of another tempering flavor to the horseradish. It took a little balancing, but it finally worked!

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over 3 years ago Sagegreen

I love the play of all your ingredients in this! Drbabs described it well!

Me

over 3 years ago TheWimpyVegetarian

Thanks so much Sagegreen! Yes, I love drbabs description - it nails it!

Stringio

over 3 years ago testkitchenette

I am making this right now...perfect for my raw kale salad wheatberry salad tomorrow plus drbabs spicy cocktail sauce for some mean shrimp cocktail!

Me

over 3 years ago TheWimpyVegetarian

I make a lot of raw kale salads but haven't tried this topping with them, but it sounds like it would work really well. Especially if you add some sliced crisp apples to the salad with the wheatberry. I'd love to hear how it works! I think I'll try some with my beet greens that I haven't done anything with and then get some kale.

Me

over 3 years ago TheWimpyVegetarian

I just had another thought, testkitchenette, for more of a dressing consistency, you might want to add a little more olive oil and apple cider vinegar. Feel free to experiment!

Me

over 3 years ago TheWimpyVegetarian

Thanks drbabs! I'm sitting here eating some on a few beets I roasted a couple days ago, and it's definitely got that combo going on. I'm really looking forward to trying your New Orleans version - I already know I'd love it!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

I love the play of sweet, tart, spicy, tangy here.