Best 6 Pear And Horseradish Sauce Recipes
Indulge in a tantalizing culinary journey with our exquisite Pear and Horseradish Sauce. This versatile sauce is a perfect accompaniment to a wide range of dishes, adding a unique blend of sweet, tangy, and spicy flavors. Whether you're looking for a zesty addition to your roasted meats, a refreshing dip for your crudités, or a flavorful marinade for your grilled fish, our collection of recipes has something for every palate. Explore the delightful Pear and Horseradish Sauce with Crème Fraîche, a classic combination that elevates any meal with its creamy richness. Discover the vibrant Pear and Horseradish Sauce with Honey, where the sweetness of honey harmonizes perfectly with the sharpness of horseradish. Embark on a culinary adventure with our Pear and Horseradish Sauce with Mustard, a piquant twist that adds a touch of tang to your favorite dishes. And for a truly unique experience, try our Pear and Horseradish Sauce with Blue Cheese, a bold and flavorful fusion that will tantalize your taste buds.
Here are our top 6 tried and tested recipes!
HORSERADISH CREAM SAUCE
Mix together Alton Brown's Horseradish Cream Sauce from Food Network for an easy condiment to go with roast beef and more.
Provided by Alton Brown
Categories condiment
Time 4h10m
Yield approximately 1 1/4 cups
Number Of Ingredients 6
Steps:
- 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.
HORSERADISH SAUCE RECIPE
This creamy Horseradish Sauce rivals the best steakhouse horseradish and is excellent paired with prime rib, beef tenderloin or steak.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 2m
Number Of Ingredients 7
Steps:
- In a small mixing bowl, stir all of the ingredients together. Serve right away or cover and refrigerate for about 2 weeks.
Nutrition Facts : Calories 35 kcal, Fat 3 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 81 mg, ServingSize 1 serving
STEVE'S FALL PEAR SAUCE
It's fall and there are a lot of overripe pears around, so try this recipe! You will love it! It is incredibly easy and you will wonder why you haven't made it before, once you taste it. Day-old, ugly, ripe pears that you would never eat are great for this recipe. Also, and most of all, make your food with love and encourage people as they make their own creations. It's all about the love, and when people finally sit down to partake, the experience and the way you made them feel will never be forgotten.
Provided by Steve Zazulyk
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 35m
Yield 6
Number Of Ingredients 4
Steps:
- Combine pears and water in a pot; bring to a boil. Reduce heat and simmer until pears begin to break down, about 25 minutes. Stir lemon juice and cinnamon into pears. Blend pears with a hand blender or by transferring to a blender until smooth.
Nutrition Facts : Calories 161.7 calories, Carbohydrate 43.2 g, Fat 0.3 g, Fiber 8.8 g, Protein 1.1 g, Sodium 2.8 mg, Sugar 27.2 g
PEAR AND HORSERADISH SAUCE
Make and share this Pear and Horseradish Sauce recipe from Food.com.
Provided by AZPARZYCH
Categories Pears
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the pear into small cubes.
- Mix all the ingredients in a bowl and season with salt and pepper.
SALMON AND WHITEFISH CAKES WITH HORSERADISH CUCUMBER SAUCE
Provided by Diane Rossen Worthington
Categories Food Processor Appetizer Sauté Passover Low Cal Horseradish Salmon Spring Healthy Kosher for Passover Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 16
Number Of Ingredients 18
Steps:
- For sauce:
- Stir cucumber, mayonnaise, horseradish, parsley, and chives in medium bowl to blend. Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made 1 day ahead. Cover and refrigerate.
- For fish cakes:
- Line large rimmed baking sheet with plastic wrap. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add carrots and leeks. Saut233 until soft but not brown, about 15 minutes. Cool in skillet.
- Beat eggs, matzo meal, coarse salt, and white pepper in large bowl to blend. Stir in carrot mixture. Place whitefish and salmon cubes in processor. Using on/off turns, chop fish to coarse paste (small pieces of fish will remain). Stir fish into matzo meal mixture.
- Using wet hands and about 1/3 cup for each, shape fish mixture into sixteen 1/2-inch-thick cakes. Arrange on prepared baking sheet. DO AHEAD: Can be made 1 day ahead. Cover with plastic and chill.
- Add enough oil to 2 heavy large skillets to coat bottom. Heat oil over medium-high heat. Add 8 fish cakes to each skillet. Sauté until golden and cooked through, about 3 minutes per side. DO AHEAD: Can be made 2 hours ahead. Transfer to another baking sheet, cover, and refrigerate. Rewarm uncovered in 350°F oven 10 minutes.
- Arrange 2 fish cakes on each plate. Spoon sauce over or alongside. Garnish with lemon wedges and parsley.
- What to drink:
- A Chardonnay would be delicious with the haroseth and the salmon and whitefish cakes. We like the apple, pear, and vanilla notes of the Baron Herzog 2006 Chardonnay from Herzog Wine Cellars on California's Central Coast. It's a great kosher wine and a good value at $13.
CORNMEAL-CRUSTED CHICKEN WITH HORSERADISH SAUCE AND PEARS
Horseradish is an unsung hero in playfully fusing sweet flavors into savory dishes. This recipe starts with leeks and pears that are roasted in hot sauce, honey and vinegar. Next, chicken cutlets are breaded in cornmeal and Parmesan (bonus: it's gluten free) and the dish is finished with a creamy horseradish sauce. The result is a meal that's both comforting and unexpected. It's a great change of pace if chicken cutlets are a dinner staple in your household.
Provided by Elena Besser
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F. Top a baking sheet with a wire rack or line it with paper towels.
- In a large bowl, combine the leeks, pears, olive oil, 1 tablespoon honey, 1 tablespoon hot sauce, 1 tablespoon vinegar and salt and pepper to taste. Toss to combine and place on a baking sheet. Roast, tossing the leeks and pears about every 10 minutes, until golden brown and cooked through, 25 to 30 minutes.
- Meanwhile, pat the chicken breasts dry. Using a sharp knife, split each chicken breast in two horizontally, so you have 4 cutlets. Gently pound each breast with a mallet or bottom of a small heavy saucepan so it's thinner and even in thickness. Sprinkle the cutlets on both sides with salt and black pepper.
- Whisk the eggs, 1 tablespoon of the prepared horseradish and 2 tablespoons water together in a shallow bowl or pie plate. Combine the cornmeal and Parmesan in a second shallow bowl or pie plate. Dip a chicken cutlet in the cornmeal mixture, then in the eggs, and then back into the cornmeal. Place on a plate or small baking sheet. Repeat with the remaining cutlets.
- Pour about 1 inch of the frying oil into a large skillet with high sides and place over medium-high heat. When the oil is very hot, working in two batches, fry the chicken until golden on the outside and cooked through, 3 to 4 minutes per side. Set aside on the prepared baking sheet. Immediately sprinkle with kosher salt.
- In a medium bowl, whisk together the sour cream, mayonnaise, remaining 1 tablespoon prepared horseradish, remaining 1 tablespoon honey, remaining 1 tablespoon hot sauce and remaining 1 tablespoon vinegar. Whisk in half of the chopped chives. Season the sauce with salt and pepper to taste.
- Spoon sauce onto the bottom of each serving plate. Top each with a chicken cutlet and roasted leeks and pears and sprinkle with chives. Enjoy!
Tips:
- Select ripe, firm pears: For the best flavor and texture, choose pears that are ripe but still firm. Avoid pears that are too soft or bruised.
- Use fresh horseradish: Grated fresh horseradish adds a spicy kick to the sauce. If you can't find fresh horseradish, you can use prepared horseradish, but the flavor will be milder.
- Adjust the amount of horseradish to taste: The amount of horseradish you add will depend on your personal preference. Start with a small amount and add more to taste.
- Use a food processor to make the sauce: A food processor makes it easy to puree the pears and horseradish together. If you don't have a food processor, you can use a blender or a grater.
- Serve the sauce immediately: Pear and horseradish sauce is best served immediately after it is made. The flavors will meld together over time, but the sauce will lose its bright color.
Conclusion:
Pear and horseradish sauce is a unique and flavorful condiment that can be used to add a touch of sweetness and spice to a variety of dishes. It is perfect for grilled meats, fish, and vegetables, and it can also be used as a dipping sauce for appetizers. If you are looking for a new and exciting way to enjoy pears, give this sauce a try.
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