BUY HORSERADISH SAUCE RECIPES

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STEAKHOUSE ROAST POTATOES WITH HORSERADISH-DIJON SAUCE OR ...



Steakhouse Roast Potatoes With Horseradish-Dijon Sauce or ... image

Rachael shares her super-crispy oven-roasted potatoes paired with two dipping sauces: horseradish-Dijon + balsamic.

Provided by Rachael Ray

Number Of Ingredients 11

6 large russet potatoes with tight skins
scrub skin and pat dry
About 6 tablespoons olive oil
1 tablespoon each granulated onion
granulated garlic
fine sea salt and fine ground black pepper
Balsamic Dipper: 1 cup ketchup to ¼ cup aged thick balsamic vinegar
Horseradish-Dijon Dipper: 1 cup sour cream
1/3 cup Dijon mustard
2 tablespoons prepared horseradish
½ cup minced chives

Steps:

  • Preheat oven to 400°F, with rack at center
  • Heat some water in a tea kettle
  • Cut potatoes in half lengthwise, then cut each halved potato into 5 thin wedges
  • Place in large bowl, cover with hot water and let stand 10 minutes to release starch
  • Drain and dry on kitchen towel, then return to large dry bowl
  • Toss the potatoes with olive oil and seasonings to coat evenly
  • Listicle: Rachael Ray 13" x 19" Jumbo Baking Sheet with Rack Line a large baking sheet with foil and parchment and arrange the potatoes in even flat rows, cut-side down
  • Bake 30 minutes, flip to opposite cut-side down and return to oven 20 to 30 minutes more
  • Serve with dipper(s) of choice

OVEN-ROASTED PRIME RIB WITH HORSERADISH SAUCE RECIPE ...



Oven-Roasted Prime Rib with Horseradish Sauce Recipe ... image

Provided by Aaron McCargo Jr.

Categories     main-dish

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 50 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

6 pounds Prime Rib with bone, remove excess fat
2 tablespoons fennel seed
2 tablespoons whole coriander seed
2 tablespoons granulated garlic
1 tablespoons caraway seed
1 tablespoon black peppercorns
1/4 cup coarse sea salt
1/4 cup grapeseed oil
Horseradish Sauce, recipe follows
2 tablespoons freshly grated horseradish
8 ounces sour cream drained
1/4 cup fresh lemon juice
1 tablespoons Worcestershire sauce
1/2 teaspoon black pepper
Salt
Dash hot sauce

Steps:

  • Preheat oven to 325 degrees F.
  • In a coffee grinder, pulse spices until well combined and slightly coarse; add sea salt. Rub prime rib thoroughly with spices, coating entirely.
  • Pour oil over roast. Gently rub in. Sear prime rib in a heavy saute pan on all three sides; about 2 to 3 minutes each side. Place pan in oven. Cook for 1 1/2 hours until you reach an internal temperature of 135 degrees F.
  • Remove from oven and place on hot grill for an additional 15 minutes to grab grill flavor and caramelize the surface of the meat. Remove from grill and let rest for 10 minutes before slicing. Serve with the Horseradish Sauce.
  • In a medium sized bowl, mix together all ingredients and serve with Prime Rib. Place in refrigerator until ready to serve.

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ROAST BEEF & YORKSHIRE PUDDINGS | JAMIE OLIVER RECIPES
This supercharged roast dinner will send your taste buds out of control. I've enlisted the force of science in order to get the Yorkshire puddings bang-on. It's a precise method, but the beauty is it's guaranteed to give you beyond brilliant results, every time. Make the gravy in advance, if you want to get ahead.
From jamieoliver.com
Total Time 6 hours 20 minutes
Calories 812 calories per serving
    1. Ideally, make your Yorkie batter the night before. Whisk the eggs, flour, milk, 25ml of water and a pinch of sea salt to a smooth batter, then pop into the fridge overnight, removing when you preheat the oven for the meat (or, as a minimum, make the day you need it but leave to rest at room temperature for at least 30 minutes).
    2. Preheat the oven to 180ºC/350ºF/gas 4.
    3. For the gravy, place the bones in a large roasting tray. Trim, wash and roughly chop the leeks, quarter the unpeeled onions, then add to the tray and roast for 45 minutes, or until golden brown.
    4. Remove the bones and veg to a large pot, keeping the tray of juices to one side. Top up the pot with 2.5 litres of water, bring to the boil, then reduce to a simmer for at least 2 hours 30 minutes, or until the liquid has reduced by half.
    5. Place the tray over a medium heat on the hob, then add the flour and stir well to pick up any sticky bits from the bottom. Pour in the wine and port, leave to bubble away for 1 minute, then gradually whisk in a few ladles of the stock, before tipping it all back into the pot.
    6. Simmer gently for a further 2 hours, or until you reach your desired consistency.
    7. Lift out the bones and strain the gravy, skimming off any fat from the surface, then adjust the seasoning, if needed. Keep aside to reheat at the last minute.
    8. When you’re ready, remove the beef from the fridge and leave to come up to room temperature. Turn the oven up to full whack (240ºC/475ºF/gas 9).
    9. Score the beef fat in a criss-cross fashion, then rub with 1 tablespoon of oil.
    10. In a blender, blitz the peppercorns, 1 tablespoon of salt and the rosemary leaves to a fine dust, then sprinkle and pat all over the beef.
    11. Place a large roasting tray on a medium-high heat, carefully sear the beef on all sides, then transfer to the oven.
    12. Immediately reduce the temperature to 180ºC/350ºF/gas 4 and roast for 50 minutes – this will give you medium-rare (cook for a little longer, if you prefer) – then remove to a board. Cover and rest for 30 minutes.
    13. Turn the oven up to 220ºC/425ºF/gas 7.
    14. Divide the dripping between a 6-well deep Yorkshire pudding tray (8.3g per well, if you want to be super-scientific about it!), then place on the middle shelf of the oven for 5 minutes, or until the fat is smoking hot.
    15. Quickly but carefully pour the batter into the wells – each should be between half and three-quarters full. Immediately return to the oven and bake for 25 minutes, or until they have quadrupled in volume, are deep golden all over and sound hollow when tapped.
    16. Carve and serve up the beef, adding a Yorkshire pudding to each plate, then drizzle with gravy (reheat, if needed). Delicious served with pinches of lemon-dressed watercress, horseradish and crispy roast potatoes.
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