Whether you’re building a sandwich, assembling a pasta salad, or snacking on appetizers, a great sauce can take a dish from pretty good to really great. One great sauce that can elevate a dish is this Roasted Red Pepper Horseradish sauce. Even if you aren’t normally a horseradish fan (I’m usually not!), this sauce might just convince you. The sweet roasted red peppers and mild sour cream mellow out the punchy bite from the horseradish. A hearty squeeze of lemon juice and some aromatic garlic cloves finish out the balance of flavors. Try this sauce slathered on a steak sandwich, as a dipping sauce for veggies and chips, or drizzled over grilled shrimp or chicken. Anywhere you need a punch of flavor, this sauce will more than do the trick!
Some great sauces require complex preparation or simmering on the stove all day. Luckily, this sauce requires neither of those! From start to finish, this sauce comes together in just 10 minutes. There’s no cooking involved, so all that’s necessary is blending the ingredients. One trick that helps keep this sauce so simple is using jarred roasted red peppers. Although you can make them on your own, I find jarred peppers to be perfect and have fantastic flavor. Plus, some of them are packed in flavorful oil with garlic or spices.
This sauce is packed with flavor, easy to make, and comes together almost instantaneously – there’s no reason not to give it a try!
I hope you love this Roasted Red Pepper Horseradish Sauce as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics @fortheperfectbite or use #fortheperfectbite on Instagram
Roasted Red Pepper Horseradish Sauce
Equipment
- Food Processor
Ingredients
- 10 oz. jarred roasted red peppers, drained
- ⅔ cup sour cream
- 3 tbsp prepared horseradish
- 2 cloves garlic
- ½ tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp kosher salt
- ½ tsp freshly cracked black pepper
Instructions
- Combine all ingredients in a food processor. Pulse until smooth, stopping to scrape down the sides with a spatula if necessary. If the sauce is thicker than you'd like, blend in a little milk.
- Serve as a sauce, dip, or spread. This sauce will last in the fridge for one week.
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Based on 1 Review(s)
