Help us help you

If we have helped you become a better cook, please become a Pitmaster Club member and help us become a better website. Benefits for members include:

(1) Seminars with famous Pitmaster Professors
(2) Access to The Pit forum and scores of new friends
(3) An expanded Temperature Guide Magnet that selles for $9.95
(4) Gold Medal Giveaways of free grills and smokers
(5) Support for Operation BBQ Relief

Learn more about the Pitmaster Club

Not ready to subscribe yet? Return to AmazingRibs.com

AmazingRibs.com BBQ Logo

Secretariat Horseradish Cream Sauce for the Triple Crown: Beef, Fish, and Veggies

"Horseradish, has nothing to do with horses, happily, but it puts a real giddyup in other dishes. " Meathead

horseradish cream sauceBy Meathead Goldwyn

Secretariat was the greatest horse that ever lived winning 16 of his 21 races. From my couch I watched him win the first Triple Crown in 25 years in 1973. It was breathtaking. He was last coming out of the gate at the Derby and won by 2 1/2 lengths and set the track record of 1:59 2/5, a record that stands as of this writing. At the Preakness he again broke last from the gate, won again by 2 1/2 lengths. The clock malfunctioned, so we can never know for sure how fast he went. The Belmont was breathtaking. It was close at the start, with Sham, second place finisher to Secretariat in both previous races running right with the great one. And then the big chestnut colt kicked in the afterburners and won by an astonishing 31 lengths, running the fastest 1 1/2 miles in history at 2:24, despite not being challenged. The record still stands.

Horseradish, has nothing to do with horses, happily, but it puts a real giddyup in other dishes. It is a white root that looks like a crooked white carrot and has lovely white flowers in spring that smell like, you guessed it, horseradish! Farmers dig it up, clean off the dirt, peel it, and grate it. It has a kick when raw, and my wife's Uncle Carmen, whose family is from Southern Italy, was known to grate it raw on pasta with tomato sauce instead of using hot pepper flakes. It is not at full strength raw, but mix it with a little distilled white vinegar and a pinch of salt and you have the same sinus opening stuff that you can find in the chill chest of the grocery store, all three alarms ringing.

This creamy mild horsey sauce starts with the grocery store stuff, but you can make it from scratch. It works like a champion on the Triple Crown of roast beef sandwiches, smoked salmon, and baked potatoes. You can also use it on corned beef and its cousin, New England Boiled Dinner. I love it as a dip for carrots, celery, and potato chips.

Recipe for Secretariat Horseradish Cream Sauce

raw horseradish rootMakes. Enough for a 2 to 4 pound roast

Takes. 5 minutes


1/4 cup sour cream

2 tablespoons prepared horseradish in vinegar

2 tablespoon milk

1 tablespoon mayonnaise

2 pinches table salt

2 pinches ground white pepper

About the horse radish. If you grow your own, dig out a root or three, wash it well, peel it, grate it fine with a box grater, and mix in distilled white vinegar enough to make it slushy. Add a pinch or three of salt, and let it age in the fridge for a few hours to activate all the flavors.

About the sour cream. You can substitute creme fraiche, heavy cream, or mayo for part of the sour cream.

About the white pepper. The sauce looks prettier without black flecks, so that's why I recommend white pepper, but if you don't have it, black pepper works great.

Optional mix-ins. Roast garlic. For serving with fish, add 2 tablespoons chopped fresh dill. For serving with beef add 4 tablespoons chopped chives or green onions.


1) If you have raw horseradish root, wash it thoroughly and with a peeler, scrape it until only milky while shows. Then grate it fine or beat the heck out of it in a processor or blender. Add just enough distilled white vinegar to make it slushy and spreadable, and then a pinch of salt to taste. I've tried it with other vinegars and the results are very good, but not as versatile. Let it age a few hours to reach a full gallop.

2) Mix all the ingredients and taste. Add more of whatever you want. Try to refrigerate for at least 30 minutes to allow them to mingle properly.

Return to top

Please read this before posting a comment or question

grouchy?1) Please use the table of contents or the search box at the top of every page before you ask for help, then please post your question on the appropriate page.

2) Please tell us everything we need to know to answer your question such as the type of cooker and thermometer you are using. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you. Please read this article about thermometers.

3) If you post a photo, wait a minute for a thumbnail to appear. It will happen even if you don't see it happen.

4) Click here to learn more about our comment system and our privacy promise. Remember, your login info for comments is probably different from your Pitmaster Club login info if you are a member.

Return to top

Return to top

LeaderDog.org Ad on BBQ site

About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, mythbusting, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, and how to cook great food outdoors. There are also buying guides to barbeque smokers, grills, accessories, and thermometers, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, pulled pork, Texas brisket, burgers, chicken, smoked turkey, lamb, steaks, chili, barbecue sauces, spice rubs, and side dishes, with the world's best all edited by Meathead Goldwyn.

Brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

Advertising. AmazingRibs.com is by far the most popular barbecue website in the world, still growing rapidly, and one of the 25 most popular food websites in the US according to comScore, Quantcast, Compete, and Alexa. Click here for analytics and advertising info.

© Copyright 2005 - 2015 by AmazingRibs.com. All text, recipes, photos, and computer code are owned by AmazingRibs.com and fully protected by US copyright law unless otherwise noted (some photos of commercial products such as grills were provided by the manufacturers and are under their copyright). This means that it is a Federal crime to copy and publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get reprint rights, just click here. You do not need permission to link to this website.