Horseradish Sauce. This is a tangy sauce of horseradish, vinegar, mayonnaise, sour cream and spices. Spread it on your favorite sandwich, or serve it as a dipping sauce with steak. Horseradish Sauce Recipe: This horseradish cream sauce is so easy and will impress your dinner guests!
With dad's German heritage, no wonder there was always a jar of it in the house. The wonderful thing about horseradish sauce is that it's such a complete departure from the sorts of rich, buttery, creamy sauces you might otherwise serve with roast beef — think demi-glace or Béarnaise. Horseradish with roast beef takes things in another direction altogether.. You can cook Horseradish Sauce using 12 ingredients and 4 steps. Here is how you cook it.
Ingredients of Horseradish Sauce
- Prepare 1 C of Mayo.
- It’s 1 C of Sour Cream.
- You need 2 Tbls of Ketcup.
- You need 3 Tbls of Horseradish.
- Prepare 2/3 Tsp of Ground Paprika.
- It’s 1/2 Tsp of Salt.
- It’s 1/4 Tsp of Fresh Oregano.
- It’s 1 Tsp of Black Pepper.
- Prepare 1/3 Tsp of Cayenne Powder.
- Prepare 2 Tbls of Honey.
- Prepare 2 Splashes of Tabasco.
- Prepare 1 of Scallion.
This recipe is an accompaniment for Roast Prime Rib with Madeira Sauce. Horseradish cream sauce, on the other hand, is a creamy based sauce with prepared horseradish as an ingredient as well as sour cream or mayo. This makes the horseradish flavor much more mild. For this recipe, you'll need to buy prepared or cream styled horseradish.
Horseradish Sauce instructions
- Mix wet ingredients together.
- Mix dry ingredients.
- Combined wet and dry ingredients.
- Mix in blender to ensure a smooth consistency.
Mix sour cream, horseradish, salt, hot sauce, and black pepper together in a bowl. Horseradish sauce, which adds mayonnaise or sour cream to the mix, is also popular. Horseradish is often confused with wasabi, another pungent condiment that's common in Japanese cooking. Horseradish sauce made from grated horseradish root and vinegar is a common condiment in the United Kingdom and in Poland. In the UK, it is usually served with roast beef, often as part of a traditional Sunday roast, but can be used in a number of other dishes, including sandwiches or salads.