Rusty’s Horseradish Sauce

Are you as tired of store-bought steak sauces as I am?  I mean, seriously, even the high-priced ones from New York restaurants, like Smith and Wollensky’s or Peter Luger’s, just don’t cut it — they are NOT what I’m looking for.
What do I like?  Spice.  Tang.  Maybe only a HINT of sweetness.  Just something different from the goddamn mainstream.
So here’s what I’ve made, based on a basic sauce that restaurants serve with Prime Rib.  I’ve added stuff, a little more flavor and texture, and it goes not only with Prime Rib, but is good with Rib Eye steaks grilled out, hamburgers, and even with traditional Corned Beef.  Trust me.

Rusty’s Horseradish Sauce for Two

Two heaping tablespoons of prepared horseradish

One or one and a half heaping tablespoons of sour cream

One green onion, chopped

1/2 tablespoon fresh ground pepper

Pinch of white pepper

Pinch of garlic powder

Pinch of parsely

Sprinkle of dry mustard


Combine it all, stir, serve cold on top of your meat.  If you know what I mean.