I love having different sauces and toppings hanging around my refrigerator to dress up even the simplest dishes. And while I like the bite of horseradish, I like to temper it with other flavors like this one that incorporates an apple. The result retains the distinctive horseradish flavor, but with apple undertones. If you prefer more apple, then just cut back on the amount of horseradish. It's easy to start with just 1 tablespoon of the horseradish and then add more at the end to get the balance of flavors you want. The type of apple you use will likely make a difference too. I used a Fuji apple this time, but I want to try it with a Golden Delicious apple next. The sour cream and creme fraiche make it creamy, but a touch of olive oil at the end really makes a difference in getting a better emulsion in the sauce. I use this sauce on top of meat like standing rib roasts or pork chops; over veggies like roasted beets; or mixed into mashed potatoes.

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