Horseradish Sauce, With Tarragon
Published March 7, 1987
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ to ¾ cup freshly grated horseradish
1 ½ cups sour cream
½ teaspoon Dijon mustard
1 tablespoon fresh tarragon leaves, chopped (or 1 teaspoon dried)
Tarragon vinegar to taste
Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (10 servings)
4 grams carbs; 20 milligrams cholesterol; 77 calories; 2 grams monosaturated fat; 4 grams saturated fat; 7 grams fat; 1 gram fiber; 120 milligrams sodium; 1 gram protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the horseradish, sour cream, mustard and tarragon leaves in a bowl. Mix thoroughly and add vinegar to taste. Season with salt and pepper.
- Step 2
Put the sauce in two small bowls.
Private Notes
Comments
Delicious! Made to go with roast beef made on the grill, and served on pretzel buns. Was a huge hit. I made it about a week ahead of time in order to let the fresh horseradish & tarragon permeate the sauce - worked great, and the sauce held up just fine. Will be making again.