MAKES ABOUT 21/2 CUPS, ENOUGH TO FEED 12 OR MORE
As big a fan as I am of fresh ingredients, prepared horseradish which comes in a jar has an up-the-nose intensity that works great in this creamy sauce. Double this recipe if you’re making a full standing rib roast.
1 cup HEAVY WHIPPING CREAM
1 cup CRÈME FRAÎCHE or sour cream
1/2 cup PREPARED HORSERADISH, drained
1 tablespoon fresh LEMON JUICE
KOSHER SALT and freshly ground BLACK PEPPER
2 tablespoons minced FRESH CHIVES
Whisk the cream in a bowl until it is thickened but not to the point of forming soft peaks. Add the crème fraîche, horseradish, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently stir to combine. Add more salt or pepper to taste. Refrigerate the sauce for an hour before serving, or for up to 1 week in an airtight container. Stir in the chives just before serving.