This fresh new take on classic horseradish sauce makes a lot, but you’re going to want extra. It’s the perfect companion for both our Porcini-Rubbed Beef Rib Roast and our Crispy Baby Yukon Gold Potatoes.
Ingredients
4 cups Greek-style yogurt, preferably full-fat
1 (6-ounce) jar prepared horseradish
2 garlic cloves, finely grated
2 teaspoons kosher salt
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
Directions
Whisk yogurt, horseradish, garlic, salt, red pepper, and black pepper in a medium bowl.
Sauce can be made 1 day ahead; transfer to an airtight container and chill.
