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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
crisp apple, peeled, cored, sliced into 1/2" slices
cup sour cream
tablespoons creme fraiche
tablespoons packed, grated horseradish
teaspoons apple cider vinegar
teaspoon kosher salt, to taste
scallions, thinly sliced (about 1 heaping tablespoon)
tablespoons minced chives
teaspoon olive oil
- 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.
- 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.
- 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.
- Pour into a jar and store in the refrigerator.
- This recipe was entered in the contest for Your Best Recipe with Horseradish