Creamy Horseradish Sauce

Dave DeWitt Recipes Leave a Comment

Horseradish is a classic condiment that’s served with roast meats—beef 
in particular—and cooked or raw vegetables. Since horseradish is very
volatile (the active ingredient is isothiocyanate) and loses its flavor
and aroma quickly, this simple sauce should be made close to serving
time. For an added hit of chile heat, I sometimes add ground habanero chile.

Ingredients

2/3 cup sour cream
1/4 cup fresh or prepared horseradish
2 green onions, finely chopped
1 teaspoon distilled white vinegar
1 teaspoon sugar
3/4 teaspoon chopped fresh dill weed

Instructions

Combine all the ingredients in a bowl and beat until well mixed. Allow 
the mixture to sit for 15 to 20 minutes to blend the flavors.

Apple-Horseradish Sauce

Dave DeWitt Recipes Leave a Comment

This sauce is an excellent accompaniment to grilled meats, including sausages, as well as cold meats (beef, tongue, pork, ham) and smoked fish (salmon, sprats). You can find this recipe and others in the article Siberian Hot Stuff By Sharon Hudgins

Ingredients

3 tablespoons prepared horseradish (drained before measuring)
1/2 cup pure sour cream (containing no additives)
1/2 cup full-fat mayonnaise
1 1/2 teaspoons cider vinegar
1 Granny Smith apple, peeled, cored, and shredded
1/4 teaspoon sugar (optional)

Instructions

Put the horseradish into a sieve and press as much liquid as possible out of it before measuring it. Combine all ingredients in a small glass bowl and whisk them together until well mixed. Cover and refrigerate at least 1 hour before serving.

Fresh Horseradish Sauce

Dave DeWitt Recipes Leave a Comment

Horseradish is a root, similar to wasabi, and a member of the mustard family. Prepared horseradish is grated horseradish root combined with distilled vinegar. It has almost no taste until grated when the cells are crushed to release a volatile oil that produces the “heat.”

Ingredients

1 7-inch (11-ounce) horseradish root
2 tablespoons water
White vinegar

Instructions

Using a vegetable peeler, peel the horseradish root and cut into one-inch cubes.

Place the cubes in a food processor and add the water. Pulse until the horseradish is somewhat smooth. Process the horseradish, scrapping the sides of the work bowl, until it is the consistency you desire.

(Be careful not to get too close to the grated horseradish when removing the cover. This is powerful stuff and will bring tears to your eyes and clear out your sinuses!)

Allow the horseradish to bloom to the desired heat level and add enough vinegar to cover. Pulse to incorporate. Drain the horseradish through a fine strainer and transfer to a storage container.

The horseradish will keep, refrigerated, for about one month although the flavor will diminish over time. Discard the horseradish if it turns brown.

Vinegar stabilizes the degree of hotness; the longer you wait before adding the vinegar, the hotter the horseradish will be. (My recommendation is to wait at least five minutes before adding the vinegar.)

Prime Beef Sub Sandwich with Creamy Horseradish Sauce

Dave DeWitt Recipes Leave a Comment

Here is another incredibly easy but tasty way to use the leftover prime rib meat. Of course, you can add plenty of other ingredients to this sandwich, like onions, lettuce, tomatoes, green chile, and cheese, but the meat is so flavorful that it can stand alone with just the horseradish sauce.

Ingredients

Creamy Horseradish Sauce:

  • 2/3 cup sour cream
  • 1/4 cup fresh or prepared commercial horseradish
  • 2 green onions, finely chopped
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon sugar
  • 3/4 teaspoon chopped fresh dill weed


The Sandwich:

  • 4 thin slices prime rib meat
  • 1 sub sandwich roll
  • Lettuce and sliced tomatoes (optional)
  • Salt and freshly ground black pepper to taste


Instructions

To make the sauce, combine all of the ingredients in a bowl and stir until well mixed. Allow the mixture to sit for 15 to 20 minutes to blend the flavors. (The yield is 2/3 cup.)

To make the sandwich, spread the sauce over the two slices of bread, lay the slices of prime rib meat over one of the slices, add salt and pepper to taste, and top with the other bread slice.

Fiery Horseradish Cream

Dave DeWitt Recipes Leave a Comment

This creamy sauce delivers a double punch, from the horseradish and the chile. Serve it as an accompaniment to grilled salmon, poached fish, prime rib, or even corned beef. Horseradish is very volatile and loses its flavor and aroma quickly, so this sauce should be made just before serving.

Ingredients

  • 1 cup sour cream

  • 1 teaspoon white vinegar

  • 1 teaspoon sugar

  • 2 to 3 tablespoons freshly grated horseradish

  • 2 teaspoons habanero pulp

Instructions

Combine the sour cream, vinegar, and sugar in a bowl and beat until stiff. The cream will become very thin just before it starts to peak.

Stir in horseradish and habanero pulp and serve.