This horseradish crème is a fan favorite at Tre Luna Bar & Kitchen in Hoover, Alabama. Executive chef Brian Mooney concocts this zingy condiment for Tre Luna’s braised beef short rib sliders.

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1 quart

  • 2 cups freshly grated horseradish
  • 4 cups sour cream
  • 3 tablespoons sherry vinegar
  • 2 cups mayonnaise
  • 4 tablespoons Worcestershire
  • 2 teaspoons Tabasco
  • 2 lemons, zested and juiced
  • Salt and pepper, to taste
  1. In a mixing bowl, whisk to combine horseradish, sour cream, vinegar, mayonnaisse, Worcestershire, Tabasco, lemon juice and zest, and season to taste with salt and pepper. Store in refrigerator for up to 6 days and enjoy with every beef dish.
  • Recipe By
    Brain Mooney of Tre Luna Bar & Kitchen in Hoover, Alabama

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