This delightful, delicately flavored sauce is the perfect accompaniment to ham or roast beef. We had a wonderful ham for Christmas Eve dinner this year. It can be a busy day, so I like to do something easy for dinner. Sometimes it’s a slow-cooker meal so that my dinner prep is over well before lunchtime.This year, I ordered myself a petite boneless ham from https://oscarsadksmokehouse.com. Oscar’s is a sweet little gem tucked in the Adirondack town of Warrensburg. I love to order their gift boxes for the holidays. Last year I waited too long and had to drive up there to pick up the gift boxes myself. It’s quite a hike, but it was so worth it. The store smells as good as the food tastes! At least this year, I ordered early enough to have everything delivered.
Some folks like ham for Christmas, some for Easter. Some folks don’t eat ham at all. When I was a kid, I mostly remember ham as a New Year’s Day meal. Any way you slice it, Epicurean Sauce transforms a ham from mundane to sublime. And it’s incredibly easy to make! If you have a mixer, you can whip cream. If you have a spoon, you can stir the sauce. And that’s all there is to it!
Don’t be tempted to skip the cayenne. The sauce is not even remotely spicy. The fat from the cream more than handles what little capsaicin there is in such a small amount of cayenne, so you get a clever little flavor boost with no heat at all.
½ cup (120 ml) heavy cream
3 tablespoons mayonnaise
2 tablespoons jarred prepared horseradish
1 tablespoon tarragon vinegar
1 teaspoon ground mustard
½ teaspoon salt
a few grains of ground cayenne
1.) Whip the cream until it’s quite stiff.
2.) In a separate small bowl, whisk together the first six ingredients (mayo through cayenne).
3.) Gently stir the mayo mixture into the whipped cream.