Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Stockwell
This fresh new take on classic horseradish sauce makes a lot, but you’re going to want extra. It’s the perfect companion for both our Porcini-Rubbed Beef Rib Roast and our Crispy Baby Yukon Gold Potatoes.
Recipe information
Total Time
8 minutes
Yield
Makes about 5 cups
Ingredients
4
cups Greek-style yogurt, preferably full-fat
1
(6-ounce) jar prepared horseradish
2
garlic cloves, finely grated
2
teaspoons kosher salt
¾
teaspoon crushed red pepper flakes
½
teaspoon freshly ground black pepper
Need to make a substitution?
Preparation
Whisk yogurt, horseradish, garlic, salt, red pepper, and black pepper in a medium bowl.
Do ahead: Sauce can be made 1 day ahead; transfer to an airtight container and chill.