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Author Notes: I adapted this recipe from somewhere a million years ago. It is the perfect little something to accompany fish, shell fish, or rare roast beef. I think that I first started serving it with kabobs and now I even use it as a base for slaw. - MyCommunalTable —MyCommunalTable
Food52 Review: I would never, ever have thought to combine horseradish with orange zest and juice. What a delicious concoction! The orange magically holds in check the boisterousness of the generous amount of horseradish used, while the cultured and sweet creams provide a rich smoothness. The touch of mustard is brilliant, too. I used this in a carrot salad and in my favorite salted cabbage salad, and also served it with some cold leftover pork shoulder. I halved the recipe, thinking I wouldn’t need 2 ½ cups. That worked just fine, but I was dead wrong about not needing that much. I’ll be making more, soon. - AntoniaJames —AntoniaJames
Makes 2 1/2 cups
- 1/2 cup greek yogurt
- 1/2 cup mayonnaise
- 1/2 cup white horseradish, drained or squeezed out
- 2 T. tablespoons fresh orange zest
- 1 1/2 tablespoons Dijon mustard
- 1/2 cup heavy whipping cream
- pinches sugar
- splashes fresh squeezed orange juice
- salt & pepper, to taste
- Combine yogurt, mayonnaise, horseradish, orange zest, splash or slight squeeze of orange juice, and mustard in a bowl.
- In another bowl whip heavy whipping cream until it forms peaks. (I like my cream quite thick, while my sister likes her's whipped to soft peaks. You're call.)
- Fold the first bowl into the whipped cream. Then add sugar, salt and pepper. Taste, adjust seasoning. Will hold in fridge for half a day as a sauce or couple days if you use it as a base for slaw. Taste good served immediately as well.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Horseradish
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