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Horseradish Cream Sauce Recipe

Horseradish Cream Sauce

Alton Brown

Recipe courtesy Alton Brown, 2004

Show: Good EatsEpisode: Shell Game

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (30)

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Average Rating:

Total Reviews: 30

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  • on March 09, 2012

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    Excellent! We used it as a dipping sauce for a Philly Cheesesteak Pizza. It was the perfect compliment for a sauceless, extremely cheesy pizza.

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  • on February 11, 2012

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    Oh, WOW. This was so great. We actually make a sauce like this, called Buford's Floozy Sauce that features an orange marmalade instead of the cream. That horseradish just comes up and smacks you in the face with its deliciousness! Our family and our roast beef thanks you for the change of pace!

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  • on January 29, 2012

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    LOVE IT!!! This is the best and most easiest horseradish sauce I've EVER had!

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  • on January 10, 2012

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    LOVE this sauce -- most horseradishsauces are way too hot and make me choke! This is mild but very flavorful. Absolutely will do again!

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  • on December 30, 2011

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    Alton, I have used this sauce since the day you posted it, It is the "bombdiggidy" !
    I love to serve it wih my Mozzerella stuffed Bacon wrapped shrimp.

    ......................Much Thanks!

    Dale J

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  • on December 28, 2011

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    I made this for Christmas this year (2011 based on the wonderful reviews. I was not disappointed. If you like good Horseradish Sauce, you will not be disappointed.

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  • on December 18, 2011

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    AMAZING!!!!!!!!!! The best I've ever tasted. I wanted to try before serving to company for the holidays to see if it needed tweeking. Made according to the recipe and just added more fresh horseraddish and a splash of light cream as suggested. I will be serving this for Christmas along with our filet mignon. Do Not hesitate to try this recipe.

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  • on August 15, 2011

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    This sauce was so delicious! My s/o and I have been on a low-carb diet for health and weight loss, and since we're on a tight budget, I've had to buy a lot of chicken for dinner. My s/o was getting bored with chicken, so I decided to use this sauce on baked chicken breasts. Man, was this good! I "eyeballed" the ingredients. I added a lot of horseradish sauce since we have cheap sauce but not fresh horseradish. I may have added too much--it wasn't really hot, but it overpowered the sour cream. I also used red wine vinegar since we didn't have white wine vinegar, and it was fine. I also added a lot of black pepper because I love pepper and also because the pepper I have now is weak. Still, everything was fine, and I ate the sauce from my plate! I will definitely make this again. Thanks, Alton Brown!

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  • on February 02, 2011

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    This sauce is extremely good! I make extra because it goes fast. I also agree with a few other reviewers to make it the night before because it tastes even better the next day.

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  • on January 01, 2011

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    YUM! YUM! YUM!! Fantastic on Alton's Standing Rib Roast.

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