Horseradish Creama

Recipe courtesy of Modern Steak.

Photo by Ingrid Kuenzel


2 cups (500 mL) sour cream

½ cup (120 mL) prepared horseradish (more if you like it hotter)

4 Tbs chopped fresh chives

1½ tsp Kosher salt

1 tsp black pepper


  1. In a small bowl, fold together the sour cream, horseradish, chives, and salt and pepper. Makes 2 3/4 cups.

If you are looking for something more traditional to go with your steak, try Modern’s Steak Sauce (makes 1L of sauce):

2 2/3 cups (650 mL) ketchup

2 2/3 garlic cloves, minced

2/3 cup (160 mL) lemon juice

2/3 cup (160 mL) beef stock

2/3 cup (160 mL) Worcestershire sauce

2/3 cup (160 mL) white vinegar

1/3 cup (160 mL) soy sauce (low sodium can be subbed)

1/3 cup dark brown sugar

2 2/3 Tbs (40 mL) prepared Dijon mustard Combine all of the ingredients in large pot and bring to a boil over medium heat. Reduce heat and simmer uncovered for 30 minutes. Cover and refrigerate.

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