SUBSTITUTE HORSERADISH RECIPES

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HORSERADISH DIPPING SAUCE RECIPE | ALLRECIPES



Horseradish Dipping Sauce Recipe | Allrecipes image

This spicy dip recipe is great for dipping almost any thing worth dipping.

Provided by Connie Wilcoxson Shinpaugh

Categories     Side Dish    Sauces and Condiments    Sauces

Total Time 5 minutes

Prep Time 5 minutes

Yield 16 servings

Number Of Ingredients 7

2 cups sour cream
¼ cup prepared horseradish, or to taste
1 teaspoon lemon juice
salt to taste
1 pinch paprika
1 pinch garlic salt
¼ teaspoon dried minced onion

Steps:

  • In a medium bowl, stir together the sour cream, horseradish and lemon juice. Season with salt, paprika, garlic salt and minced onion. Mix and then chill for about 20 minutes to let the flavors blend before you start dipping.

Nutrition Facts : Calories 63.7 calories, CarbohydrateContent 1.7 g, CholesterolContent 12.6 mg, FatContent 6.1 g, FiberContent 0.1 g, ProteinContent 1 g, SaturatedFatContent 3.8 g, SodiumContent 47.5 mg, SugarContent 0.4 g

GRILLED ARCTIC CHAR WITH HORSERADISH CREMA RECIPE - NYT ...



Grilled Arctic Char With Horseradish Crema Recipe - NYT ... image

This recipe, from the chef Nick Anderer of Marta in Manhattan, pairs simply seasoned arctic char fillets (feel free to use salmon instead) with a bright, delicious crema with lemon and spicy horseradish. Make sure your grill grates are both clean and very hot before you put down the fish; that will help keep your fish from sticking. You'll also want a large grill spatula for flipping (not tongs) to get under the fish and help you carefully flip the fillets and keep them intact.

Provided by Jeff Gordinier

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 9

2 ounces fresh horseradish, peeled and coarsely grated (about 2/3 cup)
1 1/2 cups sour cream
1 tablespoon Dijon mustard
2 tablespoons finely chopped chives
2 tablespoons chopped fresh dill, plus more for garnish
2 to 3 tablespoons freshly squeezed lemon juice, plus wedges for garnish
Salt
4 (6-ounce) arctic char fillets (or use salmon) 
Olive oil

Steps:

  • Make the horseradish crema: Peel horseradish with a vegetable peeler and coarsely grate. Combine grated horseradish with sour cream, Dijon, chives and dill in a medium bowl and mix well. Season crema with lemon juice and salt to taste. (Crema can be made in advance; chill until you are ready to serve.)
  • Heat grill to medium-high heat if you are using gas; if you have a charcoal grill, you want a nice hot bed of coals. 
  • Coat fish well with olive oil and season with salt. Set fish on the grill skin side down and cook, covered, until the flesh of the fish begins to turn opaque and the skin is crisp, 3 to 5 minutes. Use a grill spatula to carefully flip the fish and finish cooking to medium, about 2 minutes more.
  • Spread horseradish crema on a serving platter or individual plates and place cooked fish on top with the skin side up. Garnish with dill and lemon wedges. Serve extra crema on the side.

Nutrition Facts : @context http//schema.org, Calories 578, UnsaturatedFatContent 22 grams, CarbohydrateContent 7 grams, FatContent 44 grams, FiberContent 2 grams, ProteinContent 37 grams, SaturatedFatContent 16 grams, SodiumContent 711 milligrams, SugarContent 6 grams, TransFatContent 0 grams

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PREPARED HORSERADISH RECIPE - NYT COOKING
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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Reviews 4
Total Time 20 minutes
Cuisine american, jewish
Calories 120 per serving
  • Transfer the horseradish to a quart-size jar. Add the vinegar and 1 cup cold water until horseradish is almost covered, adding more water if needed to cover. Stir in the salt, seal and refrigerate until serving. The prepared horseradish will last up to 3 months in the refrigerator.
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  • Preheat the oven to 375 degrees F.Place the tenderloin onto your cutting board and brush all over with the mustard. Season with salt and pepper. In a small bowl, combine the breadcrumbs, rosemary, grated garlic, and 1 tablespoon of the olive oil. Sprinkle on top of the meat, pressing the mixture gently into the mustard.Place the mushrooms into the bottom of the roasting pan with the shallots and whole garlic cloves. Coat with the remaining olive oil and season with salt and pepper. Add the tenderloin to the roasting pan and place into the oven to roast. After 20 minutes, add in the red wine and the beef stock and cook for an additional 20 minute until a meat thermometer in the center of the tenderloin reads 125 degrees F for medium rare. Remove from the oven and let rest before slicing.In a medium bowl, combine the horseradish, crème fraiche, lemon juice and chives. Slice the beef and plate with the mushrooms and shallots. Top with a dollop of the horseradish cream.
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