This recipe for creamed horseradish dill sauce is a copycat version of the Tiger Dill Sauce served at Outback Steakhouse restaurants. For me, creamed horseradish sauce is a must with prime rib or any rare roast beef.
If you don't like your horseradish too hot, make the sauce a couple of days in advance and refrigerate. Horseradish loses its punch with age. Prepared bottled horseradish is usually tamer than fresh because of the vinegar used in making it.
- 1/2 cup horseradish (fresh grated)
- 1/2 cup cream (heavy: 36 to 40% milk fat)
- 1/8 teaspoon salt
- 1 teaspoon dill
Place 1/2 cup fresh grated horseradish, 1/2 cup heavy cream, and 1/8 teaspoon salt into the bowl of a small food processor fitted with the metal blade. Pulse until thickened to the consistency of stiff whipped cream. (Do not over-beat or you will end up with butter.)
Scrape into a small bowl and fold in 1 teaspoon dill weed. Refrigerate at least 2 hours or overnight to let the flavors meld.
Serve with Garlic Herb-Crusted Prime Rib Roast
- Use a microplane to grate the horseradish. It's finer, faster, and easier than a box grater. The food processor doesn't chop it finely enough.
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