My budding green thumb has unintentionally turned my apartment into a miniature rainforest, but hey, anything for sustainable living, right? Sometimes I feel like if I stare long enough, I could spot an exotic bird perched on my ferns. I’ve become “that” mom who nags the family about energy consumption and even started a composting bin on our tiny balcony! Between killing off my umpteenth houseplant and teaching my kids the importance of saving our precious Mother Earth, I realized that sustainability begins in the kitchen.
As we all embark on this eco-friendly journey together, I made a saucy discovery— homemade Burger Sauce! You’ll no longer feel guilty about that plastic packet hidden in the depths of your fridge. The solution? A delicious, tangy, and oh-so-tasty burger sauce that will elevate your meals in a snap while keeping our planet in mind.
Once you get to the recipe and whip this magic sauce up, you might even find yourself claiming the title of Burger Queen (or King). Plus, you’ll have bragging rights for being an eco-warrior in the kitchen, even if it’s just to your houseplants. So, let’s dive into the world of Burger Sauce and make our taste buds rejoice and our planet a little bit healthier!
- Sour cream – A creamy base with a cool and tangy flavor.
- Prepared horseradish – The main ingredient, adds a spicy kick to the sauce.
- Dijon mustard – A sharp and tangy flavor.
- White vinegar – A small amount of acidity to balance the flavors.
- Worcestershire sauce – Adds a savory and umami flavor.
- Fresh chopped chives – A touch of freshness and mild onion flavor.
- Salt and pepper – Essential to bring all the flavors together.
- Gather up all your ingredients, a medium bowl, whisk, measuring cup and spoon, and spatula.
- In the bowl, combine 1 1/2 cups of sour cream, 1/4 cup of prepared horseradish, 2 tablespoons of Dijon mustard, 1 teaspoon of white vinegar, 1 teaspoon of Worcestershire sauce, and 1/2 tablespoon of freshly chopped chives. Season with salt and pepper to taste.
- Whisk it all together until fully blended.
- Then transfer it to an airtight container and keep it in the fridge for up to a week.
- You can use as much or as little horseradish as you like in this recipe, it all comes down to personal taste. When you’re ready to serve, take it out of the fridge and use it as a dip or as a sauce for your prime rib.
- If you can’t find prepared horseradish, you can use grated horseradish and mix it with some vinegar or water to make your own.
- And for a vegan alternative, you can use vegan sour cream and Dijon mustard.
Serving Suggestions for Prime Rib Sauces
Bring your prime rib game to the next level with the perfect sauce. Here are a few of our favorite ways to serve this delicious horseradish sauce:
What are some alternative ingredients that can be used in this recipe?
If you’re out of sour cream, you can use greek yogurt or even mayo as a replacement. And if you’re looking for a vegan alternative to the horseradish, you could try using wasabi paste or even mustard to add a little bit of kick to the sauce.
How long can this sauce be stored in the fridge?
Just so you know, this sauce can be stored in an airtight container in the fridge for up to a week. So go ahead and make a big batch and save some for later!
How much horseradish should I use in the recipe?
You can use as little or as much as you like, it all depends on your taste buds. So go ahead, have some fun and play around with it a bit.
How to serve this sauce?
You can use it as a dip, spread it on sandwiches or slather it on your prime rib. The options are endless, let your taste buds be the guide.
How to make the sauce with more tangy flavor?
Just add a squeeze of fresh lemon juice or a splash of vinegar. It’s the perfect way to give it that extra oomph!
How much salt and pepper should I add?
When it comes to salt and pepper, it’s all about personal preference. So feel free to season it to your liking. Just don’t go too crazy on the salt, or you might end up with a sauce that’s too salty.
- Medium mixing bowl
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons dijon mustard
- 2 teaspoons minced cornichons (or hamburger pickles)
- 2 teaspoons cornichon juice
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- In a medium mixing bowl, whisk together mayonnaise, ketchup, dijon mustard, minced cornichons, cornichon juice, smoked paprika, garlic powder, onion powder, and cayenne pepper until fully combined.
- Season with salt and pepper to taste.
- Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
For a tangier flavor, add a splash of apple cider vinegar or lemon juice.