Horseradish Sauce Recipies?

[HawgHeaven]

I just got some super fresh horseradish root. Just looking at it burns me eyes! Wanna make a killer sauce with it. I know we have some HR heads around here. Sure wood like some input!

Any thoughts folks?

TIA!!

[Richtee]

For a thinner type.. just straight sour cream. Maybe some Kosher. Let the root shine!

[Mark R]

3/4 Cup Sour cream
3/4 Cup Mayonaisse
1/4 Cup plus 2 Tblsp. ground horseradish
1/4 tsp. lemon zest
2 tsp. kosher salt
fresh ground pepper to taste

Mix together, chill at least 1 hour before serving.

Hosers sauce,
Makes 1 ¼ cups
Serves 6

***3/4 cup sour cream
***1/4 cup mayonnaise
***3 tbsp (or more to taste) prepared horseradish
***2 tbsp chopped fresh chives
***1 tbsp freshly squeezed lemon juice
***1 tsp Lea and Perrins Worcestershire sauce

Mix all ingredients together in bowl and refrigerate.
Can be made two days ahead...store in air tight container and refrigerate.

[HawgHeaven]

For a thinner type.. just straight sour cream. Maybe some Kosher. Let the root shine!

Yeah, I like that combo. Was thinking also a spash of white wine vinegar, and maybe a sprinkle of fresh ground black pepper.

[Ozric]

Here's a recipe I came up with about 15 years ago. I'm thinking it might be REALLY good if you substitute HR for the minced jalapeño. Watcha think?

Pineapple Salsa
Servings: 4 cups

2 cups pineapple, fresh, chopped fine
1 cup tomato, seeded and diced
½ cup cucumber, peeled, seeded, diced
¼ cup shallot, chopped fine
3 tbl cilantro, fresh, chopped fine
1 tbl jalapeño, chopped fine
1½ tbl red wine vinegar
1 tsp extra virgin olive oil
⅛ tsp salt
1 clove garlic, minced

Combine all of the ingredients in a medium bowl, and toss well. Let stand at room temperature for at least 1 hour. Serve salsa with chicken, pork, or shrimp.

[Richtee]

Yeah, I like that combo. Was thinking also a spash of white wine vinegar, and maybe a sprinkle of fresh ground black pepper.

Hmmm Mark's got a classic up there.. the lemon is nice..especially if for poultry or seafood.

[HawgHeaven]

Here's a recipe I came up with about 15 years ago. I'm thinking it might be REALLY good if you substitute HR for the minced jalapeño. Watcha think?

Pineapple Salsa
Servings: 4 cups

2 cups pineapple, fresh, chopped fine
1 cup tomato, seeded and diced
½ cup cucumber, peeled, seeded, dice
¼ cup shallot, chopped fine
3 tbl cilantro, fresh, chopped fine
1 tbl jalapeño, chopped fine
1½ tbl red wine vinegar
1 tsp extra virgin olive oil
⅛ tsp salt
1 clove garlic, minced

Combine all of the ingredients in a medium bowl, and toss well. Let stand at room temperature for at least 1 hour. Serve salsa with chicken, pork, or shrimp.

Oooohhh... that sounds good!

[Fishawn]

Dang, now I'm Jones in for some horseradish ha ha

[Ozric]

I just remembered the HR I used to buy...Atomic.

I never bought Atomic online. I never saw it on the shelf bottled like that, but I have found butcher shops in higher end grocers (like AJ's in Arizona) and some delis that use it and buy it in gallon jars. Never had a problem getting them to sell me some in a deli container. I also like Atomic in a low country sauce that I have made for what was supposed to be a shrimp spread, but I used leftover grilled Chilean sea bass (was wonderful).

[dsgarner06]

I've used Alton Brown's in the past and really liked it... You could also add some citrus zest to give it some brightness.


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

Directions

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.

[HawgHeaven]

3/4 Cup Sour cream
3/4 Cup Mayonaisse
1/4 Cup plus 2 Tblsp. ground horseradish
1/4 tsp. lemon zest
2 tsp. kosher salt
fresh ground pepper to taste

Mix together, chill at least 1 hour before serving.

Hosers sauce,
Makes 1 ¼ cups
Serves 6

***3/4 cup sour cream
***1/4 cup mayonnaise
***3 tbsp (or more to taste) prepared horseradish
***2 tbsp chopped fresh chives
***1 tbsp freshly squeezed lemon juice
***1 tsp Lea and Perrins Worcestershire sauce

Mix all ingredients together in bowl and refrigerate.
Can be made two days ahead...store in air tight container and refrigerate.

Mark, sorry I missed this earlier... dat sounds good! Both of them!!

[DDave]

I just got some super fresh horseradish root. Just looking at it burns me eyes!

Reminds me of when I was a kid . . . Dad grew it in the garden. One night I came in the back door and Mom was standing at the kitchen counter chopping something into a bowl with a box fan blowing over the bowl and away from her. (Should have been my first clue . . .. )

I said "Mom, whatcha making' " and stuck my snout in the bowl and took a BIG whiff.

HOLY CHIT!!!

I went stumbling out the back door coughing a trying to catch my breath. My Mom followed me kind of laughing saying "I tried to warn you but you were too quick".

She would can it. I don't know what was in it but it was mostly just coarse ground horseradish and some liquid. Vinegar maybe??

Man that stuff was good on a hot dog.

Dave

[Charcuteryan]

Check out my fish dip

[shellbellc]

My mom used to make a "sauce" for Sunday night pot roasts. Instead of sour cream or mayo, she would take heavy cream and whip it up and then fold in fresh grated horseradish. Not sure what else she added, but that a pretty blank pallet to mix in anything to suit your fancy. With a pot roast it was a nice heat pack but had a light textrue touch with the whipped part of it. You could certainly add citrus or anything!

[Richtee]

My mom used to make a "sauce" for Sunday night pot roasts. Instead of sour cream or mayo, she would take heavy cream and whip it up and then fold in fresh grated horseradish. Not sure what else she added, but that a pretty blank pallet to mix in anything to suit your fancy.

Interesting... Hmm... I bet one could even go with a white "cocktail" sauce. Thanks for the idea Shell.