Best 15 Horseradish Cream Sauce Recipes

BAKED COD AND POTATOES WITH HORSERADISH CREAM SAUCE

Steps:

• Preheat oven to 400°F. Line rimmed baking sheet with foil; coat with nonstick spray. Mix mayonnaise, mustard, and lemon juice in medium bowl to blend. Season mustard mixture with pepper.
• Toss potatoes in mustard mixture. Gently shake excess mustard mixture from potatoes before spreading potatoes in single layer on 3/4 of prepared baking sheet. Bake until potatoes are beginning to brown, about 13 minutes. Coat fish with remaining mustard mixture. Sprinkle fish with salt and pepper. Place fish alongside potatoes. Bake until fish is opaque in center and potatoes are tender, about 10 minutes longer.
• Divide potatoes between 2 plates; sprinkle lightly with salt. Top potatoes with fish, sprinkle with chopped parsley, and serve.

SOUR CREAM AND HORSERADISH SAUCE

Steps:

• Mix all the ingredients in a small bowl.
• Cover and let stand at room temperature for 1 hour for the flavors to blend.
• Refrigerate any leftovers.

HORSERADISH CREAM SAUCE

Steps:

• In a small bowl, combine horseradish, vinegar, lemon juice, mustard, salt and pepper. In another bowl, beat cream until soft peaks form; fold into horseradish mixture.

CRANBERRY-HORSERADISH SAUCE OVER CREAM CHEESE

Steps:

• In a medium saucepan over medium heat, stir together first five ingredients.
• Bring to a boil but stir frequently.
• Once sauce boils, remove from heat.
• Pour into a heat proof bowl and refrigerate for 1 hour.
• This can be made ahead which makes this recipe very nice.
• It can be refrigerated up to three days.
• Place cream cheese on a nice appetizer plate and top with Cranberry-Horseradish Sauce.
• On side of cream cheese, place fresh rosemary sprigs and fresh cranberries.
• Serve with assorted crackers.

CLASSIC BEEF FONDUE WITH SOUR CREAM AND HORSERADISH SAUCE

Steps:

• Combine the sour cream horseradish, scallion, lemon juice, slat and pepper in a small bowl. Cover and let stand at room temperature for 1 hour for the blavors to blend. Melt vegetable shortening in a metal fondue pot to come halfway up the sides. Heat on the kitchen stove over high heat until 375 degrees F. Transfer to a fondue pot with flame.

SOUR CREAM & HORSERADISH SAUCE

Steps:

• Mix all ingredients together, chill for 30 minutes so flavors blend.
• Great with grilled steak, ham or even potato puffs.

IMPERIAL PRIME RIB ROAST WITH HORSERADISH CREAM SAUCE

Steps:

• FOR THE BASTING SAUCE: Heat together all the ingredients and stir to blend. Simmer for 1 minutes. Brush roast on all sides with basting mixture. Place roast, bone side down, in a roasting pan and roast in a 300°F oven until meat thermometer registers desired doneness.* Baste two or three times during the roasting period.
• Remove roast from the oven. Remove the strings and place on a serving platter. Slice at the table and serve with majesty and pride. Serve with Horseradish Cream Sauce.
• FOR THE HORSERADISH CREAM SAUCE: Combine sour cream and horseradish and stir until blended. Refrigerate. Remove from the refrigerator about 20 minutes before serving.
• *NOTE: Meat thermometer should be inserted into the thickest past of the roast. Make certain that it does not touch the bone. Meat thermometer should register for:.
• Very Rare -- 130°F.
• Rare -- 140°F.
• Medium Rare -- 150°F.
• Medium -- 160°F.
• Well Done -- 170°F.
• The Love of Eating.

MOLASSES HERBED PORK TENDERLOIN WITH HORSERADISH CREAM SAUCE RECIPE - (4.8/5)

Steps:

• 1. In a large resealable plastic bag, place tenderloins. 2. In a small bowl, combine soy sauce, molasses, garlic, sage, and rosemary. Pour mixture over tenderloin; seal. Refrigerate for 2 hours, turning occasionally. 3. Preheat oven to 350°. Spray a shallow roasting pan with nonstick cooking spray. 4. Remove tenderloin from bag, discarding marinade. Place tenderloin in prepared roasting pan. Bake for 40 minutes, or until desired degree of doneness. Let stand for 5 minutes before slicing. In a small saucepan, combine mayonnaise, whipping cream, onion, horseradish, and black pepper over medium heat, stirring constantly until heated through. 5. Serve tenderloin with Horseradish-Cream Sauce. Garnish with rosemary, if desired.

SIMPLE ROAST BEEF WITH HORSERADISH CREAM SAUCE

Steps:

• 1. Set a rack over a baking sheet. Rub 1/2 cup of the salt all over the roast and let stand for 10 minutes.
• 2. Repeat with another 1/2 cup of the salt.
• 3. Transfer the roast to the rack and refrigerate uncovered for 2 days. Bring to room temperature 3 hours before roasting.
• 4. Preheat the oven to 450 degrees F. Season the meat with pepper and roast for 20 minutes.
• 5. Reduce the oven temperature to 225 degrees F and roast for about 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center of the roast registers 120 degrees F. Let the meat rest for 30 minutes. *I use an in oven internal thermometer for perfect temp.
• 6. In a bowl, mix the sour cream with the horseradish and the remaining 1 tablespoon of salt and pepper.
• 7. Slice the roast and serve with the horseradish cream.

ANGEL HAIR WITH HORSERADISH CREAM SAUCE.

Steps:

• Fry the 2 strips of bacon over medium heat in a medium skillet until crisp. Remove the bacon and reserve the fat in the skillet. Chop the bacon into 1/2 inch pieces. Add the butter to the skillet. When butter starts to foam, add the shallot and cook on medium heat until tender. About half way through cooking the shallot, add the garlic. Once tender, add the heavy cream, and broth gradually, whisking constantly. Sprinkle flour and continue whisking. When the flour is fully integrated, add cheese, horseradish and red pepper, whisking. Add broccoli, parsley and lemon juice, lemon zest and continue whisking until slightly thick. (When you streak the whisk across the bottom of the skillet quickly, you should see the bottom, but not for very long. Salt and pepper to taste Meanwhile, boil 6 cups of salted water over high heat. Cook pasta for 6 to 8 minutes over medium high heat, or until al dente. Scoop out about a cup of the cooking liquid and set aside. Strain the noodles, add to sauce in skillet and toss. If pasta seems dry, add cooking liquid. Top with parmesan cheese, tomato halves and chives. Garnish with parsley and serve.

STEAK SANDWICHES WITH HEIRLOOM TOMATOES AND SOUR CREAM HORSERADISH SAUCE

Steps:

• In a bowl, combine the olive oil, balsamic vinegar, garlic, worcestershire sauce, chipotle hot sauce, dijon mustard, and 1/2 teaspoon salt, stirring well. Pour the mixture over the steak slices, making sure that each slice gets fully coated on all sides, and marinate them for at least half an hour. While the steaks are marinating, slice the tomato into 1/2" cubes, and combine in a bowl with the chopped basil. Add salt and pepper to taste, then cover and chill. Just before cooking the steaks, melt the butter in a large frying pan over medium heat, then add the onion and cook until it becomes translucent and starts to brown lightly, about 5-7 minutes, stirring occasionally. While the onion cooks, combine the horseradish and sour cream in a separate small bowl, stirring to blend together well. Cut the bread into eight 3/4" thick slices, lay them out on a cookie sheet, and toast them under the broiler on high heat for approximately a minute, removing once to flip the slices, then toasting the other sides for another minute. Once the onions have been cooked through, remove them from the skillet and set them aside. In the same skillet, pan-fry each steak slice individually, approximately 15-20 seconds per side, until each slice is fully browned. Take care not to overcook the steak slices. Set the cooked slices aside. Once all the slices are cooked, divide them in four and pile them onto four of the toasted bread slices on the cookie sheet. Divide the onions and the cheese and top the steak slices with them. Leaving the sandwiches open faced, slide them back under the broiler on high for approximately one minute, until the cheese melts and browns slightly on top. Serve the sandwiches open-faced with the sour cream horseradish sauce on the side, so that the sauce can be spooned on to taste before the top slice of bread goes on. Serve the chilled tomatoes on the side in a separate bowl, so the juices from the tomatoes don't seep into the sandwich bread.

HORSERADISH CREAM SAUCE

Steps:

• Stir the mayonnaise, horseradish, and Dijon mustard in a bowl until evenly combined. Fold in the whipped cream, then season to taste with sugar, salt, and pepper.

PINEAPPLE HORSERADISH SAUCE (OVER CREAM CHEESE) RECIPE

Steps:

• Place pineapple fruit preserves in a medium bowl. Blend in prepared horseradish to taste. Place cream cheese on a medium serving dish. Top cream cheese with the pineapple fruit preserves mixture to serve.

PEPPERED FILETS WITH HORSERADISH CREAM SAUCE

Steps:

• Sprinkle steaks with 1 tablespoon pepper and 1/2 teaspoon salt. In a large skillet over medium heat, cook steaks in 1 tablespoon butter for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour and remaining salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in horseradish and mustard. Serve with steaks.

GRILLED VENISON LOIN WITH HORSERADISH CREAM SAUCE RECIPE - (4.7/5)

Steps:

• Grill the venison loin: Season the meat with the salt and pepper. In a small bowl, mix the herbs with the oil and spread all over the meat. Cover and refrigerate for 2 hours or up to overnight. Make a hot fire in a charcoal grill or set a gas grill on high heat. Grill the meat, without moving it, until nicely browned, 4 to 5 minutes. Then rotate the venison 90° and leave it for just a minute to make grill marks. Flip the loin and cook for 4 to 5 minutes more, again rotating the venison if desired. You want to aim for a good, deeply charred outside but a nice and rare inside. This ought to happen after just 10 minutes total cooking. Transfer to a cutting board and allow to rest for at least 10 minutes while you make the sauce. Make the horseradish cream sauce: Mix the crème fraîche, horseradish, chives, lemon juice, and zest together in a small bowl, and season with salt. To serve the venison loin Thinly slice the loin against the grain, pile it onto plates or a platter, and serve with the horseradish cream sauce.