This sauce is perfect for use with corned beef or roast beef. I like to serve it with the traditional corned beef and cabbage meal as it really sets off the flavor of the corned beef in an otherwise bland meal. For roast beef virtually any form goes well with this sauce … from medium rare steamship round of beef to cold roast beef sandwiches or hot French dip beef sandwiches. I would not, however, use it on a good grilled steak. Yes, this recipe is mine, but the original came from Marie, so she gets the credit, for she served it to me on hot corned beef when we were in CA in the late 1990’s. It was so good I ate like a pig.
Ingredients: (makes about two cups)
½ cup of Hellman's® mayonnaise
½ cup of heavy cream
4 oz. of Hot creamed or ground horseradish, drained (do not use the liquid)
4 oz. of Cream cheese
½ tsp. of Salt
The sauce can also be modified from the ingredients shown above to create a wonderful bacon horseradish dip for potato chips, etc. Simply use one cup of sour cream instead of regular heavy cream, skip the mayonnaise and add ½ cup of small pieces of freshly fried bacon or bacon bits made of real bacon, and skip the salt. You can vary the amount of cream cheese to get the thickness you want, so start with only 2 oz. of cream cheese.
Simply put all the ingredients into a blender and blend on low speed until smooth. Pour the contents into a one pint container. Cover it and refrigerate it until used.
You can vary the amounts of each ingredient above to suit yourself to achieve both the consistency and flavor you want. You might also want to add ½ tsp. of white pepper.