A well constructed sauce can turn a good meal into a great one. The complimentary flavors of a great salsa to a taco, a hollandaise to eggs benedict or asparagus, or a port reduction to a grilled steak can “kick it up a notch” to make a meal memorable.
Since many of us will be cooking a corned beef brisket in celebration of St. Patrick’s Day on March 17, consider making this luxurious sauce to accompany your meal.
Horseradish cream sauce
3/4 cup heavy whipping cream
1/2 cup mayonnaise
1/2 cup prepared horseradish drained (not horseradish sauce!)
2 tablespoons Dijon mustard
1 teaspoon sugar
Kosher salt and freshly ground pepper to taste
Using an electric beater, whip the heavy cream in a bowl until it forms soft peaks. Combine the mayonnaise, horseradish and mustard in another bowl. Using a rubber spatula, gently fold in the whipping cream. Add the sugar, salt and pepper. Stir well, and transfer to a serving bowl.
This sauce, also, works quite well with roast beef or smoked fish.
Doug Seed was raised in Bloomfield Hills, Mich. and has lived in Morada since 1984. He is a non-denominational clergyman, specializing in research and teaching of the Bible and is also co-owner of A Moveable Feast, a Lodi-based food truck. He is married to Carole and they have four sons. In his spare time, he enjoys reading, playing bridge and golfing.