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
Test Kitchen Notes
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
2 1/2 cups
white horseradish, drained or squeezed out
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.