Make Ahead

Horseradish Apple Topping

March 26, 2011
2 Ratings
  • Makes 1 cup topping / sauce
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

What You'll Need
  • 1 crisp apple, peeled, cored, sliced into 1/2" slices
  • 3/4 cup 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 tablespoons 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.

See what other Food52ers are saying.

  • TiggyBee
  • Fairmount_market
  • lapadia
  • Greenstuff
  • fiveandspice

34 Reviews

TiggyBee April 13, 2011
I just made up a batch of this and love it! Thanks!!
TheWimpyVegetarian April 15, 2011
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!
Fairmount_market March 31, 2011
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.
TheWimpyVegetarian March 31, 2011
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!
lapadia March 29, 2011
Beautiful & tasty!
TheWimpyVegetarian March 29, 2011
Thanks lapadia! I'd love to hear what you think of it if you try it!
lapadia March 30, 2011
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.
TheWimpyVegetarian March 30, 2011
I never thought of growing horseradish, lapdia! Do you start them from seed? Do they need a lot of room?
lapadia March 31, 2011
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:
lapadia March 31, 2011
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.
TheWimpyVegetarian March 31, 2011
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.
Greenstuff March 28, 2011
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.
TheWimpyVegetarian March 29, 2011
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.
fiveandspice March 27, 2011
This looks like a fabulous sauce to have around. I never use horseradish much, but this makes it seem so versatile!
TheWimpyVegetarian March 27, 2011
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.
Greenstuff March 26, 2011
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?
TheWimpyVegetarian March 27, 2011
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.
boulangere March 26, 2011
Wow, this would be wonderful to have on hand. The flavors seems wonderfully bright!
TheWimpyVegetarian March 26, 2011
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.
boulangere March 26, 2011
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.
TheWimpyVegetarian March 27, 2011
What great ideas, boulangere! I made a big jar of it and plan to experiment with it all week.
hardlikearmour March 26, 2011
Love this & can see it would be versatile. The sweetness from the apple is a great foil to the horseradish. Nicely done!
TheWimpyVegetarian March 26, 2011
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.
dymnyno March 26, 2011
I love that the apple sweetness plays off the harsh horseradish. A fabulous condiment to roast beasts!
TheWimpyVegetarian March 26, 2011
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...
Lizthechef March 26, 2011
Very original, CS, and fresh-sounding with that inspired addition of the apple!
TheWimpyVegetarian March 26, 2011
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!
Sagegreen March 26, 2011
I love the play of all your ingredients in this! Drbabs described it well!
TheWimpyVegetarian March 26, 2011
Thanks so much Sagegreen! Yes, I love drbabs description - it nails it!
testkitchenette March 26, 2011
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!
TheWimpyVegetarian March 26, 2011
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.
TheWimpyVegetarian March 26, 2011
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!
TheWimpyVegetarian March 26, 2011
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!
drbabs March 26, 2011
I love the play of sweet, tart, spicy, tangy here.