Horseradish – Roasted Garlic Cream Sauce
In my old age, I simply refuse to have a slice of rib roast without excellent horseradish sauce. The first time I had this wonderful combination was at Lawry’s The Prime Rib visiting my mom in Chicago. AMMMMAZING!! I regress. This is a slightly more delightful sauce than theirs I think. This sauce is also tasty on other roasts and even baked potatoes
1 small head garlic (head cut off exploding cloves)
2 teaspoons olive oil
1.5 cups sour cream
1/4 cup prepared horseradish (start with 2 Tbs, taste and repeat as needed)
1/2 teaspoon Worcestershire sauce
1 teaspoon thyme leaves , chopped
kosher salt and freshly-ground black pepper to taste
- Preheat oven to 400 degrees F.
- Place garlic head on a square piece of foil large enough to wrap around it fully, or in a small cast iron cocotte. Drizzle garlic with olive oil and season with a pinch of kosher salt. Wrap the foil around the garlic to seal, or place the lid on the cocotte.
- Bake garlic or 40-60 minutes, until golden and caramelized. Allow to cool.
- When cool enough to handle, squeeze garlic cloves from their skins and chop finely.
- In a medium bowl, stir together sour cream, horseradish, Worcestershire sauce, and chopped garlic cloves. Mash some of the chopped garlic with the back of the spoon as you’re mixing.
- Stir in thyme, salt, and pepper. Cover and refrigerate for 3-4 hours for the flavors to develop. Season to taste with additional salt and pepper before serving.