Get on our level -!  Buffalo has more great food to offer than just wings you know. One thing we love, is a good Beef on Weck. Weck is a Kaiser roll who's top has been generously coated in a 50/50 blend of pretzel salt, and caraway seeds. It's a sodium packed adventure for your mouth, piled high with slow-cooked roast beef usually sliced thin and on the rare side. It is commonly served with a little bowl of dipping jus, and a small cup of horseradish. Why horseradish? It adds that punch of acid and brightness and over-the-top punch in the face that we Western New Yorkers love.

For this superbowl, I wanted to make a cream sauce to apply to some sous vided beef. I'll talk about the beef in another post, I'm going to stretch out the work I did for superbowl over a few posts so you're not overwhelmed with content and give up on this post (which most of you probably have already! )

First thing's first - the horseradish.  I used a whole jar of Miller's horseradish.

The key to a good horseradish cream sauce is to try out the horseradish the best you can - My final results for this batch were looser than I wanted, and I will make adjustments on how much sour cream I use in my next batch. I probably wouldn't use a food processor either. But here's how I dried it out.

I dumped it into a fine mesh strainer and used the back of a spoon to smush out as much liquid as I could.

From there, I put a paper towel on top and mushed it with my fingers to get even more out of it.

Much drier!

I could pick it up with my hand!

But it wasn't dry enough. I laid it out on a paper towel and spread it out.

Then I rolled it up, and gave it a hardcore squeeze over the bowl - tons more came out.

When I unrolled the paper towel - I was definitely happy with the moisture content!

Ready to go!

And this is the result!

You can add salt and any other types of seasoning you think will help - I added salt and pepper until everything was happening!  Now it was time to make a sandwich!

Roast beef on one side, a generous portion of sauce on the other, and we are in business.

Look at that little sandwich gang! Highly recommended.

Like I said, the final product was a little looser than I wanted. No puree next time - just spoon mixing, and probably 1/3 less sour cream. On a positive note, I was able to load this sauce up into a squeeze bottle, and squirt it onto the sandwiches rather than having to spoon. That made the application and sandwich prep much easier. Try this recipe! you'll like it!

Cheers everyone!