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.
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