Horseradish-based sauces are eaten all over the United Kingdom with beef dishes, especially with Sunday roast beef, and as a dip for fried foods and raw vegetables.

In Ireland, they liven up the traditional creamed horseradish sauce with orange zest, adding a nice dimension to the sauce.

Irish Orange Creamed Horseradish Sauce

The addition of orange zest adds a nice brightness to this traditional sauce. It can be stored in a sealed container in the refrigerator for a few weeks but is best the day it's prepared.

5 from 2 votes

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Course: Condiment, Sauce

Cuisine: British, Ireland

Prep Time: 5

Total Time: 5

Servings: cups

Author: My Hungry Traveler

Equipment

Whisk and rubber spatula
Stand or hand mixer with whisk attachment (optional)

Ingredients

½ cup Creme fraiche (or sour cream)
½ cup Mayonnaise
½ cup Prepared horseradish, drained
2 tbsp Dijon mustard
2 tbsp Finely grated orange zest
½ cup Heavy or whipping cream
1 pinch Sugar
Salt and ground black pepper to taste

US Customary – Metric

Instructions

In a bowl, combine creme fraiche, mayonnaise, horseradish, orange zest, and mustard.
In another bowl or in a stand mixer, if you're using, whip the heavy cream until it forms soft peaks.
Gently fold the whipped cream into the creme fraiche mixture. Add sugar, salt, and pepper. Stir.
Cover and refrigerate for an hour before serving.