Jake's Horsey Sauce

A perfect dip to dunk meat, Brussel sprouts, fries, chips or burgers!

I’ve had horseradish sauce alongside a big hunk of prime rib at restaurants, but I didn’t really realize how versatile the sauce is – or how it really ups the flavor of so many sides -- until I had horseradish sauce with Salt ‘n Pepper Onion Rings at Ted Turner’s Montana Grill. Most people go there for the buffalo burgers. They're good, but for me, the horsey sauce is the star. It’s thick, pungent, slightly bitter taste is the perfect accompaniment to deliciously fried onion orbs.

My son, Jake, and I immediately began trying to replicate it at home. He experimented more than I did and came up with this sauce that rivals the restaurant version.

It’s great with beef, leg of lamb and to smear on burgers. But don’t stop there. Use it to dunk dunk French fries. To go one better, try it with sweet potato fries. The sweet fries and slightly bitter horseradish pair well together. Bring it out as a dip with sturdy potato chips and use it for dunking hot crispy roasted Brussel sprouts.

Make sure to buy the jarred horseradish (usually around the ketchup in the grocery store) and not horseradish sauce. A lot of those sauces have sugar, vinegar, etc., and it’s not the same.

"Pair it with our Cowboy Coffee Chicken Wings and our Sizzling Skillet Venison Tenderloin."

You’ll find I use limes in a lot of these recipes. I buy a bag of organic limes because I’m using all of it – the outer peel to zest and the juice. I like limes better because of the taste – and I don’t have to deal with the seeds getting in the bowl when I’m juicing like you would with a lemon.

We’re gonna bet you’ll find your own ways to use Jake’s Horsey Sauce. Pair it with our Cowboy Coffee Chicken Wings and our Sizzling Skillet Venison Tenderloin.