Spring onion

Horseradish-Scallion Sauce

This sauce has all of the components that I look for in a recipe: It’s simple, quick-to-make, flexible and delicious…especially on grilled steak.


I recommend refrigerating this sauce for an hour or so before serving it.  This allows all of the fresh ingredients a little time to “marry”.  It will stay good in the refrigerator for up to a week, but the freshness of the scallions and parsley begin to deteriorate and the small amount of garlic in it becomes overwhelming.


As mentioned, this is great on grilled steak, especially Ribeye.  It’s also wonderful on chicken, pork and fish—grilled or otherwise—as well as a condiment for sandwiches.  One variation I have tried is to omit the horseradish, lemon and parsley, replacing them, respectively, with one tablespoon of Wasabi powder dissolved in three tablespoons of water, two tablespoons of lime juice and ¼ cup of freshly chopped cilantro…add a little chopped pickled ginger and you have a great sauce for grilled or pan-seared tuna.  Tweak this sauce any way you like.  I would love to hear your version of it!


Combine the following ingredients in a mixing bowl:

  • 1 large clove minced or grated garlic
  • ¼ cup medium-chopped curly parsley tops
  • 6 stalks minced scallions
  • 3 heaping tablespoons of Tulkoff’s prepared horseradish ( …or the brand of your choice
  • 2 heaping tablespoons of sour cream
  • 1 tablespoon extra heavy mayonnaise


Mix all of the ingredients together with a wire whisk and refrigerate for one hour.


I mentioned using either minced or grated garlic in this recipe.  If you really need to practice your knife skills, go ahead and mince it with a knife…you’ll be chasing that lone, tiny clove all over your cutting board.  I prefer grating it with a micro plane.


Micro planes are awesome.  They’re much better than those four-sided handled graters with different-sized grating blades on each side…they’re easier to store, very durable and stay sharp for a long time.  The risk of shredding one’s fingers is much less than the four-sided grater too because the grating blades are, well, micro in size.


Micro planes are great to finely grate garlic, shallots and fresh ginger, as well as being perfect to zest citrus fruit without including any of the bitter pith from the fruit.  I also use it to finely grate fresh nutmeg and cinnamon, a more flavorful and economic way of using these spices than buying bottles of the already-ground varieties.


Micro planes range in cost from $10 to $40.  I opt for the $10 model, a one-inch-wide piece of steel with the little micro-blades running its eight-inch length.  More expensive models seem to offer no more than a fancy handle or grip.  I don’t know how long these more expensive models last, but my cheap $10 model stays sharp for about a year—and I do a lot on grating.


To find a micro plane without leaving your home go to: …click on micro plane in “search”.



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