¼cuphorseradishor more, freshly grated (see notes)
Kosher salt and freshly cracked black pepperto taste
Roast the Garlic:
Preheat the oven to 400 degrees F.
Peel and discard any loose papery outer layers of the garlic bulb, leaving the skin fully intact with the cloves.
Use a sharp knife to slice off about ¼ to ½-inch off the top of the cloves to expose the individual cloves of garlic.
Tear off a square piece of aluminum foil large enough to wrap up the clove (see note). Place the garlic clove onto the aluminum foil. Drizzle the garlic with olive oil and season with salt. Wrap the foil around the garlic. Bake in the preheated oven until the garlic is soft, golden brown and caramelized; about 35 to 50 minutes.
When the garlic is ready, remove it from the oven. Allow it to cool enough so that you can touch it. Opening up the foil will help it cool faster, but be careful; the garlic is hot!
When the garlic is cool enough to handle, use your hand to squeeze the garlic cloves from the skin into a medium-sized bowl. If the garlic is cooked properly, the cloves should ooze right out without any trouble. Use a small fork to get any bits that may get stuck.
Combine the Creamy Horseradish Sauce:
To make the sauce, use a spoon to smash up the garlic inside the bowl, then stir in the sour cream, horseradish, and Worcestershire sauce into the bowl with the garlic. Continue to mash up any large pieces of garlic. Stir in the thyme and season with salt and fresh cracked black pepper, to taste.
Cover the sauce and refrigerate for 4 hours or overnight so that the flavors meld together.
When ready to serve, give the creamy horseradish sauce a good stir and pour it into a gravy boat or serving dish with a spoon.
About The Horseradish: It’s important that you use “pure” horseradish when making this recipe or you can buy the root and grate it yourself.
Buying: Buying a horseradish root is not always practical. You can buy really good prepared horseradish from any grocery store. Look for jars of horseradish that say “prepared” and list only salt and vinegar as ingredients. You don’t want to use an already creamed horseradish with other ingredients. If you do, this sauce recipe will not have the same outcome.
Heat and Pungency: Too much horseradish can heat your tongue and bring tears to your eyes! If you like horseradish, but don’t truly love it. I recommend you start this recipe by adding a couple of tablespoons of horseradish at a time and tasting between each addition. Remember, it will get a little hotter after it sits for a while, so use caution.
Garlic: If you really don't have time to roast it and you really love garlic, I highly recommend using one fresh clove of grated garlic instead. This gives the sauce a little more spunk and zippiness.Storage: Refrigerate any leftover sauce in an airtight container for 2 to 3 weeks. It is best to check the date on the sour cream used to judge how long you should keep it.Cut the Calories: If you are looking to cut a few calories, feel free to use light sour cream. I am funny about “light” ingredients, but with sour cream, I find there is only a slight texture difference and not much difference in taste. More than likely I used light sour cream for this recipe, so feel free to use it also.Recipe adapted from Alton Brown - thanks, Alton!
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