Forget mayo. Our new go-to condiment is Robert Rothschild’s Onion Blossom Horseradish Dip. With hits of onion and horseradish, this mayo/mustard flatters nearly everything it comes into contact with. We slather it on a roast-beef sandwich, dollop some into mashed potatoes, or dab a bit on a smoked-salmon canapé. It also plays well with cocktail shrimp, roasted asparagus, pork chops, fingerling potatoes, and artichokes. Or just grab a bag of pretzel sticks and dip away. It’s around $9 for an 11.2-ounce jar at Great Harvest Bread (1711 Centre Plaza, Alexandria; 703-671-8678), Sur la Table (5211 Wisconsin Ave., NW, 202-237-0375; 1101 S. Joyce St., Suite B-20, Arlington, 703-414-3580; Tysons Galleria, 703-749-1125), and robertrothschild.com; the Web site also sells 6.3 ounces for $5.99.
This appeared in the March, 2009 issue of the Washingtonian.
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Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
