HORSERADISH RECIPE RECIPES

Name: Horseradish Cream Sauce
Prep time: 10 min
Total time: 4 h 10 min
Yield: approximately 1 1/4 cups
Cuisine: american
Ingredients: 1 cup sour cream; 1/4 cup grated fresh horseradish; 1 tablespoon Dijon mustard; 1 teaspoon white wine vinegar; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

HORSERADISH CREAM SAUCE RECIPE | ALTON BROWN | FOOD NE…

Horseradish Cream Sauce Recipe | Alton Brown | Food Ne… image

Mix together Alton Brown's Horseradish Cream Sauce from Food Network for an easy condiment to go with roast beef and more.

Provided by Alton Brown

Categories condiment

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Yield approximately 1 1/4 cups

Number Of Ingredients 6

Ingredients

1 cup sour cream
1/4 cup grated fresh horseradish
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

HORSERADISH SAUCE RECIPE | EPICURIOUS

Horseradish Sauce Recipe | Epicurious image

This horseradish Sauce recipe is an accompaniment for Roast Prime Rib with Madeira Sauce.

Provided by EPICURIOUS.COM

Yield Makes about 2 cups

Number Of Ingredients 4

Ingredients

1 1/2 cups crème fraîche or sour cream
1/2 cup prepared white horseradish
6 tablespoons chopped fresh chives
4 teaspoons fresh lemon juice

Steps:

Whisk all ingredients to blend in small bowl. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill.)

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People say, "Wow!" when they taste these flavorful, tangy horseradish deviled eggs. The bold combination of ground mustard, dill and horseradish is so appealing. The plate is always emptied whenever I serve these eggs. —Ruth Roth, Linville, North Carolina
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Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add mayonnaise, horseradish, dill, mustard, salt and pepper; mix well. Pipe or spoon into egg whites. Sprinkle with paprika. Refrigerate until serving.

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Lump crabmeat is mixed with only enough bread crumbs and mayonnaise to hold it together, then coated with more crumbs and fried to a golden brown. A mixture of sour cream and horseradish provides lively accompaniment. Slideshow: More Amazing Seafood Recipes
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Reviews 5.0
Total Time 5 minutes
Calories 270.9 per serving

Cover and refrigerate.

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Edna Hoffman from Hebron, Indiana suggests a deliciously different way to dress up carrots on a wintry night. A dash of horseradish adds just the right amount of heat!
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Make four indents in the leek mixture in the pan, crack an egg into each, season, then cover the pan and cook for 6-8 mins until the whites have set and the yolks are runny. Serve the horseradish on the side, with the pan in the middle of the table.

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Homemade prepared horseradish tastes fresher than store-bought varieties and is a surprisingly versatile condiment that will keep, refrigerated, for about three months. Start with fresh horseradish, which should be chilled to preserve its punch, and a box grater, a hand grinder or a food processor. Horseradish is potent, so make sure to keep the windows open or wear glasses to protect yourself from the fumes when handling the raw ingredient. Whisked into vinaigrettes, drizzled over poached fish or stirred into mayonnaise for a brighter egg salad sandwich, a spoonful of prepared horseradish wakes up whatever you're cooking.
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Calories 551 per serving

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