Sour Cream Sauce with Onion and Horseradish
Sour cream and soft cheese contribute protein and calcium, while horseradish gives the sauce a bright, sharp note. Slowly softening the onion and chilling the base before blending create a thick, creamy texture. Serve it chilled to 8–10 °C with hot meat.
Cut onion (140 g) into half-rings.
Heat olive oil (30 g) in a heavy-bottomed saucepan. Add the onion and tare the scale with the pan in place. Sauté for about 10–15 minutes until golden and reduced in weight by about 50 g. Stir the onion regularly while it cooks.
Pour in water (40 g), tare the scale again, and simmer the onion for another 15–20 minutes until completely soft and the base weighs about 90 g. If the onion is still firm, add the remaining water a little at a time and evaporate it again.
Transfer the onion base in a thin layer to a clean container and cool it quickly to 3 °C, about 20 minutes.
In a tall container, combine sour cream 30% (65 g), soft cheese (30 g), apple cider vinegar 6% (8 g), horseradish (11 g), allulose (3 g), table salt (1 g), and black pepper (0.5 g) with the cooled onion base; stir for about 2 minutes.
Blend with an immersion blender for about 5 minutes until creamy and smooth; scrape down the sides and blend again if needed.
Transfer the sauce to a covered container and refrigerate at 3 °C for 60 minutes. Stir gently before serving at 8–10 °C.
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