This Christmas I visited my family in Arizona, where my mom always makes a giant rib roast with Yorkshire puddings. The perfect topping for the price rib is horseradish sauce. I just love the creamy, spicy kick.
We had tons of prime rib leftover after the holidays, so a few days later we used some of it to make steak salads. Mom charged me with making salad dressing, so I decided to carry on that spicy horseradish flavor. It took some fiddling, but this dressing ended up being so delicious I knew I wanted to recreate it and share it with you guys!
The base of the dressing is my homemade mayonnaise. Then I quickly roast some garlic, and add in an entire head, along with some horseradish and vinegar to make a creamy, zesty, tangy dressing. This is really amazing on steak salads, but it works on anything (including a dip for french fries...I mean, if you're into that sort of thing).
Creamy Garlic Horseradish Dressing
1 batch Easiest Mayonnaise
1 head garlic
1t avocado oil
1 1/2T prepared horseradish (check ingredients to make sure there's nothing funky)
1t apple cider vinegar
pepper to taste
- Preheat the oven to 350
- Break open the head of garlic, but leave the papery skins on each clove. Put the garlic onto a baking sheet and toss with oil.
- Roast the garlic for 15-17 minutes, until it begins to turn golden.
- To the mayonnaise, add the water, horseradish, vinegar, salt, and pepper.
- When the garlic is done, carefully pop the soft cloves out of the papery skins, and add them to everything else.
- Using the immersion blender, blend everything together until the dressing is smooth and creamy.
Trying this on your salad? Take a picture of your creation and tag me on Instagram with #ideatthatfoodtoo. Wanna save this recipe for later? Click this image to Pin it for later!