I mentioned here that we hosted Christmas Eve dinner at our house this year.  We normally alternate years of going to Houston or staying here and letting my family travel.  I like being in Texas for Christmas so much better – there’s at least a chance for some cold weather – but it is logistically easier for the four of us to be here.  When in Houston, we have tamales for Christmas Eve and I love that!  But being in South Florida, tamales are in short supply and I haven’t brought myself to attempt them (yet), we have our tradition in that D makes tenderloin  and I get stone crabs.

While looking for a new dessert recipe to try, I stumbled across the Barefoot Contessa’s Mustard Horseradish Sauce.  She serves it as a sauce for a Sunday roast, so I told D he should serve it with the tenderloin.  It is a super easy recipe, so if it didn’t turn out we wouldn’t serve it.  Well, it turned out to be a fantastic sauce.  So good that I decided to forgo my usual  Joe’s Stone Crab Mustard Sauce and have it with my crabs.

Mustard Horseradish Sauce

Thick and creamy with just the right horseradish “bite” – we’ve made it three more times since Christmas Eve.  I may never go back to my other stone crab sauce!

Mustard Horseradish Sauce

Yield:  About 2 cups

1 1/2 cups good mayonnaise

3 Tbsp. Dijon mustard

1 1/2 Tbsp. whole-grain mustard

1 Tbsp. prepared horseradish

1/3 cup sour cream

1/4 tsp. kosher salt

1. Place all ingredients into a small bowl and whisk until thoroughly combined.

2. Serve at room temperature or chill until ready to serve.

Source: Barefoot Contessa Family Style