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