Best Horseradish Cream Sauce Recipes

HORSERADISH CREAM SAUCE

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 CREAM SAUCE FOR PRIME RIB

Steps:

• Combine mayonnaise, sour cream, horseradish, ketchup, paprika, salt, cayenne pepper, hot sauce, oregano, and pepper in a bowl; stir to combine. Refrigerate for at least 1 hour before serving to meld flavors.

BAKED CHICKEN BREASTS WITH HORSERADISH CREAM SAUCE

Steps:

• Preheat oven to 350ºF.
• In a medium-size saucepan, melt butter over medium heat.
• Stir in flour and cook, stirring, for 1 minute without browning.
• Whisk in milk, bring to a boil, and cook, stirring, until sauce is thick and smooth, about 3 minutes.
• Stir in horseradish, sour cream, sugar, mustard, and vinegar.
• Season with salt and pepper to taste.
• Arrange chicken breasts, skin side up, in a baking dish.
• Spoon half the horseradish sauce over chicken.
• Bake 45 minutes until chicken is tender.
• Broil chicken for 5 minutes to brown.
• Reheat remaining sauce and serve over chicken.

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.

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.

ROASTED GARLIC AND HORSERADISH CREAM SAUCE FOR PRIME RIB

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Cut about 1/2 inch off the top of the garlic head, making sure that the tops of the cloves are open and exposed. Place on a square of aluminum foil, drizzle the top with olive oil, and lightly season with pepper. Wrap the bulb up in the foil.
• Bake in the preheated oven until the cloves are soft and the tops are brown and caramelized, 30 to 40 minutes. Set aside.
• Pour the cream in a small saucepan and heat over medium heat, stirring often, until just starting to bubble. Reduce heat to low and simmer, stirring occasionally, until reduced by half, 25 to 30 minutes.
• Remove the garlic cloves from the head using a fork and place them in a small bowl. Mash them with the fork until smooth. Add horseradish and salt and stir until combined.
• Stir horseradish-garlic mixture into the cream and continue to simmer until the sauce is thick and creamy and the horseradish flavor has mellowed, 5 to 10 minutes.

BEEF TENDERLOIN WITH SOUR CREAM-HORSERADISH SAUCE

Steps:

• Mix parsley, butter, and 3 tablespoons Dijon together in a small bowl. Combine green and pink peppercorns with salt in a small bowl.
• Place beef tenderloin on a rack set on top of a heavy, rimmed baking sheet. Rub butter mixture over the tenderloin, coating well. Pat peppercorn mixture into the butter. Cover and refrigerate for 3 to 24 hours.
• Mix sour cream, remaining 3 tablespoons Dijon, and horseradish together in a small container. Cover and chill for 3 hours.
• When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
• Uncover tenderloin and bake in the preheated oven until firm and reddish-pink and juicy in the center, about 1 hour. An instant-read thermometer inserted into the center should read between 135 and 140 degrees F (57 and 60 degrees C) for medium-rare/medium.
• Transfer to a serving platter and loosely cover with foil. Let rest 10 minutes before slicing.
• Serve with the sour cream-horseradish sauce.

WHOLE ROASTED SALMON WITH HORSERADISH-CAPER CREAM SAUCE

Steps:

• Preheat oven to 450 degrees. Make the salmon: Using a sharp knife, cut slits crosswise along both sides of salmon, spacing each about 2 inches apart. Stuff each slit with 1 lemon slice and 1 sprig of each herb. Rub salmon all over with oil, and season with salt and pepper. (If making a side of salmon, cut slits into flesh, and stuff with some of the lemon slices and herbs. Do not oil or season.)
• Season cavity with salt and pepper, and stuff with scallions. Transfer salmon to a parchment-lined baking sheet. (If making a side of salmon, top flesh with scallions, drizzle with oil, and season with salt and pepper. Transfer salmon to baking sheet flesh side up.) Roast for 10 minutes. Reduce oven temperature to 300 degrees. Roast salmon until flesh is slightly firm to the touch and the tip of a paring knife inserted into the center comes out hot, 30 to 35 minutes. (Salmon will be medium-rare after 30 minutes. If making a side of salmon, roast for 6 to 8 minutes at 450 degrees.) Loosen fish from skin using a metal spatula.
• Meanwhile, make the horseradish-caper cream sauce: Mix together sour cream, horseradish, lemon juice, chives, and capers. Season with 1/2 teaspoon salt and some pepper. Serve salmon with sauce.

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.

HORSERADISH CREAM SAUCE

Steps:

• In a small bowl stir together the sour cream, light cream, horseradish and pepper. If desired, color with green food coloring.

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.

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.

HORSERADISH CREAM SAUCE

Steps:

• Heat the olive oil in a medium saucepan or skillet over medium heat. Add the shallots and sweat until translucent. Add the garlic and cook, stirring, for 1 minute. Add the heavy cream and reduce about 5 minutes. Stir in the horseradish and dill, take off the heat and finish with the lemon juice. Add salt to taste.
• Use as desired; we recommend using it to cook or finish fish such as salmon.

HORSERADISH CREAM SAUCE

Steps:

• Blend all ingredients in medium bowl. Season with salt and pepper. Chill at least 30 minutes and up to 8 hours.

HOT HORSERADISH CREAM SAUCE

Steps:

• In a small saucepan, melt butter and stir in flour.
• Add milk a little at a time, stirring well after each addition to prevent lumps.
• Add more milk if sauce is too thick, continue cooking if sauce is too thin.
• Add mustard and salt and pepper to taste.
• Pour hot over vegetables.

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.

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.

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.