Horseradish Cream Sauce

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Last week The Chef brought home a small cow’s worth of beef tenderloin, so it was a banner week at Blair Blvd. My favorite part of this windfall, though, was the dipping sauce he brought home to with it.

Horseradish sauce is ubiquitous on French Dips and carving stations, but I’d bet my beef that you’ve never had any like this.

You’ve got all the usual suspects here: the horseradish, the mayo and the salt, but this sauce blows past the original with a surprise ingredient: fresh whipped cream. Cream is obviously awesome in any form, but I don’t get a lot of it because I always go salty over sweet, and you don’t top a steak with whipped cream… or do you?

If you have this sauce on hand, the answer is “yes, you do.” The lightness of the cream and the bite of the horseradish make this dip cracktastically addictive, so wheel it out the next time you tender your loin.

3/4 cup prepared horseradish, drained 3/4 cup heavy whipping cream, whipped stiff 1 tsp Worcestershire sauce 1 cup mayo 1/2 tsp kosher salt

1. Add all ingredients except whipped cream to a bowl and mix.

2. Slowly fold in whipped cream.

Chill and serve. We obviously went down the meat road with this, but I’d wager it’s money on everything from raw veggies to potato chips, so get experimental.