A Kinder Gentler Horseradish Sauce Recipes

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ROASTED PRIME RIB SANDWICH



Roasted Prime Rib Sandwich image

Here's an excellent recipe to make for anyone that loves a good French dip sandwich. It's actually, very simple to assemble, and if you're using store-bought prime rib, I've got a down & dirty way for you to make some faux juice for the dipping sauce. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories     Beef

Time 30m

Number Of Ingredients 10

PLAN/PURCHASE
2 italian baguettes or batards
1/2 lb prime rib, sliced thin and chopped
grapeseed oil, for sautéing
1/2 medium yellow onion, cut pole-to-pole and sliced into thick half moons
1/2 medium green bell pepper, seeds removed, and cut into 1/4-inch strips
6 oz button mushrooms, stemmed and sliced
4-6 slice provolone cheese
horseradish sauce
dipping sauce (au juice)

Steps:

  • 1. PREP/PREPARE
  • 2. Gather and prep all your ingredients.
  • 3. Chef's Note: You will need a good horseradish sauce, and some dipping sauce (au jus) to complete the sandwich. If you lack either of these I will have some additional ideas at the end of this recipe.
  • 4. Add the grapeseed oil to a sauté pan over medium-high heat.
  • 5. Add the onions to the pan.
  • 6. Sauté the onions, for about 5 to 8 minutes, or until they begin to color.
  • 7. Chef's Note: Sometimes, about halfway thru the sauté, I'll drop a tablespoon of butter into the pan... just to give the onions a bit more flavor.
  • 8. Add the green bell pepper and mushrooms.
  • 9. Continue to sauté until the onions are brown and the peppers and mushrooms are cooked through, about 5 to 8 additional minutes.
  • 10. Remove from the heat and reserve.
  • 11. Heat the dipping sauce in a small saucepan.
  • 12. Brush the bottoms of the rolls with some horseradish sauce.
  • 13. Dip the chopped beef into the hot dipping sauce, and then drain.
  • 14. Chef's Tip: I usually put the beef into a strainer, and dip the strainer into the sauce.
  • 15. Add half the beef to each roll.
  • 16. Add the pepper/mushroom/onion mixture on top.
  • 17. Cover with several slices of the provolone, the more the merrier.
  • 18. Pop under a broiler until the cheese is bubbly, about 2 minutes.
  • 19. PLATE/PRESENT
  • 20. Serve with some dipping sauce on the side, and maybe a bit more horseradish sauce. Enjoy.
  • 21. Keep the faith, and keep cooking.
  • 22. Additionals
  • 23. If you're looking for a good horseradish sauce, I have one for you right here: https://www.justapinch.com/recipes/sauce-spread/dressing/a-kinder-gentler-horseradish-sauce.html?p=1
  • 24. If you need a good faux dipping sauce (au jus), check this one out: https://www.justapinch.com/recipes/sauce-spread/gravy/beef-sandwich-au-jus-dipping-sauce.html

A KINDER, GENTLER HORSERADISH SAUCE



A Kinder, Gentler Horseradish Sauce image

What a nice and mild horseradish sauce. It has a bit of tang that's refreshing. Lemon adds freshness to the sauce and balances the flavors. Horseradish sauce goes well with almost everything. Steak, roast beef, veggies, and you can't have prime rib without it. This sauce will be delicious drizzled over your holiday roast. A...

Provided by Andy Anderson !

Categories     Other Sauces

Time 10m

Number Of Ingredients 8

1 tsp fresh chives, minced
salt & freshly ground black pepper, to taste
1/2 tsp Dijon mustard
1/2 tsp lemon juice, freshly squeezed
1/2 tsp lemon zest, minced
1 Tbsp capers, minced
2 Tbsp pure horseradish
1/4 c sour cream

Steps:

  • 1. Whisk all the ingredients together, with the exception of the chives.
  • 2. Chef's Note: For this sauce to work, it needs a really good "pure" horseradish. You might even go crazy, buy some horseradish plant and grate your own. However, if you do remember one thing. Once exposed to air, if not used immediately or mixed in vinegar, the grated mash darkens, loses its pungency, and becomes unpleasantly bitter-tasting. I HATE it when that happens.
  • 3. Season with salt & freshly ground black pepper, to taste. Finally, add the chives and stir to incorporate. Chef's Note: Salt is an interesting ingredient... we love what it does to dishes, and in some cases, the addition of salt can make some dishes taste (to our brain) sweeter. But watch how much you add. In a sauce, the addition of salt can intensify over time. So, watch how much you add.
  • 4. Cover and allow to rest in the refrigerator for a minimum of 1 hour to give the ingredients a chance to get to know each other.
  • 5. Serve with your best roast beef, prime rib, or over vegetables for that added kick. Enjoy Keep the faith, and keep cooking...

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