Fruity Horseradish Sauce Recipes

FRUITY HORSERADISH CREAM CHEESE

Steps:

• Place cream cheese on a serving plate. In a small microwave-safe bowl, heat jelly until warmed. Stir in horseradish and mustard until blended. Stir in spreadable fruit; spoon over cream cheese. Serve with crackers. Refrigerate leftovers.

HORSERADISH SAUCE

Steps:

• In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.

HORSERADISH SAUCE RECIPE

Steps:

• In a small mixing bowl, stir all of the ingredients together. Serve right away or cover and refrigerate for about 2 weeks.

HORSERADISH DIPPING SAUCE

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.

SWEET AND SPICY HORSERADISH DIPPING SAUCE

Steps:

• Combine all ingredients in a small bowl and mix well.
• Can be covered and refrigerated in an airtight container for up to a week.

DANISH BOILED BEEF WITH SWEET AND SOUR HORSERADISH SAUCE

Steps:

• Prepare the vegetables by peeling and halving the carrots, halving the celery stalks, and halving and rinsing the leeks in several changes of water to remove grit.
• Wipe the meat with a damp, clean cloth.
• Place in a large soup or stock pot and cover with cold water.
• Bring to a boil over medium heat, skimming and disposing of the foam off of the surface with a wire mesh strainer until no more foam rises to the top.
• Place the peppercorns in a stainless steel tea diffuser or a cheesecloth bag.
• Add the peppercorns, vegetables, and salt to the kettle, cover and simmer very slowly for about 3 hours or until the meat is quite tender.
• Meanwhile, in a small bowl, soak the raisins or currants in water to cover.
• When cooked, transfer the meat to a warm serving platter and cover to keep warm while you prepare the sauce.
• Remove and dispose of the peppercorns.
• Strain the stock through a large wire sieve reserving both the stock and the vegetables.
• Puree the vegetables in a blender or food processor and set aside.
• Drain and chop the raisins/currants.
• In a small saucepan, melt the butter and add the vinegar, brown sugar, and chopped raisins.
• Bring to a slow boil and cook over moderately low heat about 3 minutes.
• Add the mustard, horseradish and about 1 1/2 cups of the reserved stock (save the remaining stock for another use).
• Bring to a rapid boil and cook for about 2 minutes, stirring often.
• Remove from the heat and taste for seasoning.
• Whisk in the sour cream.
• Slice the brisket across the grain (for tenderness) into thin slices.
• Spoon some of the sauce over the center of the meat.
• Pass the remaining sauce and coarse salt at the table.

HORSERADISH SAUCE

Steps:

• In a saucepan, melt butter; stir in flour until smooth. Gradually add milk and cream; bring to a boil. Cook and stir for 2 minutes. Remove from the heat; add the seasonings, horseradish and lemon juice. Serve over roast beef or spread on beef sandwiches.