The pink sauce that comes in the little cup in the middle of the onion. Mayo, ketchup, horseradish, and enough smoked paprika to turn it the right shade of orange. It tastes like a chain steakhouse in the best possible way, and it takes five minutes.
3 steps, about 5 minutes start to finish.
1. Squeeze the horseradish dry before it goes anywhere near the bowl. Wet horseradish makes a thin sauce and this one needs to cling to a petal.
2. Whisk everything together until the color is even and there are no streaks of ketchup left.
3. Cover and refrigerate at least 30 minutes. It is fine right away and much better after an hour.
“This is the Horseradish Comeback Sauce from Ep. 249 wearing a different hat, so if you liked that one you already know how this goes. Push the horseradish up if you want it to actually clear your sinuses, a quarter cup of standard prepared is not too much. If you are using an extra hot like Beaver, start lower and taste up. Made a day ahead it is better again, and it keeps about a week in the fridge, which means it is also on your burger Wednesday.”
Show the Side Dish crew how it turned out, or ask a question, over in our Discord.
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