Horseradish Sauce for Sandwiches, Burgers, Roast Beef, Corned Beef and Beef Pie

 

Horseradish Sauce for Sandwiches, Burgers, Roast Beef, Corned Beef and Beef Pie

 

 

Horseradish sauce, or in British slang, “Horsey” sauce, is a frequent condiment for roast beef, corned beef, and meat-containing sandwiches in the British Isles. It was, and possibly still is, a typical sauce for roast beef sandwiches at the Arby’s chain of restaurants. It can also serve on a hamburger. The sauce is easily made and keeps for a number of days in the refrigerator. 

Here’s my version, aimed for the British-inspired beef pot pie that I will be posting soon on this blog. But the sauce makes a good general spread on meat sandwiches, burgers, or ,if you can afford it, roast beef.. 

 

Horseradish is native to eastern Europe and western Asia, and has long been used for medicinal as well as culinary purposes. It figures prominently into the cuisines of central and northern Europe and the British Isles, particularly as a condiment for meat and fish. Prepared horseradish is horseradish root that was grated and mixed with vinegar.

 

For this sauce, as a seasoning ingredient I suggest prepared English mustard (like Coleman’s). That’s my first choice, but since English mustard is not commonly available, French-style Dijon mustard is the next best --  and is actually quite good.

 

The recipe makes enough sauce for sandwiches for six or more, hamburgers, or for sliced roast beef or corned beef. Extra keeps in the fridge for later use.

 

10 tablespoons (1/2 cup plus 2 tablespoons) sour cream

5 teaspoons prepared horseradish

1 teaspoon prepared English or Dijon mustard

1/4 teaspoon salt

 

Mix well. Store refrigerated until eaten. Serve in a small bowl with a serving spoon.