Best Horseradish Yogurt Sauce Recipes

Horseradish-Yogurt Sauce image

Provided by Anna Stockwell

Yield Makes about 5 cups

Number Of Ingredients 6

4 cups Greek-style yogurt, preferably full-fat
1 (6-ounce) jar prepared horseradish
2 garlic cloves, finely grated
2 teaspoons kosher salt
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper

Steps:

Whisk yogurt, horseradish, garlic, salt, red pepper, and black pepper in a medium bowl.
Do Ahead
Sauce can be made 1 day ahead; transfer to an airtight container and chill.

Quinoa, Bacon, and Blue Cheese Fritters with Horseradish-Yogurt Sauce image

Provided by Jessica Harlan

Yield Makes 2 dozen Fritters

Number Of Ingredients 14

1/3 cup red quinoa, or a mix of red and white, rinsed
2/3 cup water
1 cup quinoa flour
1/2 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 large egg
3/4 cup whole milk
4 slices cooked bacon, crumbled
1/2 cup crumbled blue cheese (3 ounces)
2 tablespoons chopped flat-leaf parsley
1/2 to 1 cup canola oil, as needed for frying
1/2 cup plain low-fat yogurt
1 tablespoon bottled horseradish
1 tablespoon minced chives

Steps:

1. In a small saucepan over high heat, bring the quinoa and water to a boil. Reduce the heat to low, cover, and cook until the water has been absorbed and the quinoa is tender, 18 to 20 minutes. Turn off the heat and let the quinoa sit for 5 minutes. Fluff with a fork.
2. Preheat the oven to 200°F. In a small bowl, stir together the quinoa flour, salt, and baking powder. In another small bowl, whisk the egg, then add the milk and whisk to combine. Pour the egg mixture into the quinoa flour mixture and whisk to combine. Fold in the bacon, quinoa, blue cheese, and parsley.
3. Line a rimmed baking sheet with paper towels. Pour enough oil into a large nonstick skillet to cover the bottom by about 1/4 inch. Heat the oil over medium heat until it shimmers. Test the oil's temperature by dropping in a tiny bit of batter; if it sizzles, it's hot enough. Spoon heaping teaspoons of batter into the skillet. Do not overcrowd. Fry until browned, about 3 minutes on the first side and 2 minutes on the second side. Transfer to the prepared baking sheet and repeat with the remaining batter and additional oil, as needed. Keep cooked fritters warm in a 200°F oven.
4. Stir together the yogurt, horseradish, and chives in a small bowl, and serve with the fritters for dipping. Fritters should be served hot, as soon as possible after frying.

Classic Beef Stew with Peas and Creamy Horseradish Yogurt Sauce image

Provided by campbells

Number Of Ingredients 24

Stew
1/4 cup extra virgin olive oil
3 pounds chuck roast, cut into roughly 1 1/2-inch pieces
2 tablespoons unbleached all-purpose flour
Kosher salt and freshly ground pepper
1 large yellow onion, diced
4 garlic cloves, crushed
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 cup dry red wine, such as Cabernet Sauvignon
6 cups Swanson Beef Stock
1 bay leaf
1 pound Yukon Gold potatoes, peeled and cut into 1-to-2-inch pieces, (about 4 medium potatoes)
1/2 pound carrots, peeled and cut into 2-inch pieces, (about 2 cups)
1/2 pound parsnip, peeled and cut into 2-inch pieces, (about 2 cups)
1 cup frozen peas
Yogurt Sauce
1 cup greek yogurt
1 tablespoon prepared horseradish
Cayenne pepper
Gremolata
1 small parsley, leaves picked and finely chopped
1 lemon, zested
1 garlic clove, finely chopped

Steps:

In a large heavy bottomed pot, heat 2 tablespoons of oil over medium-high. In a medium bowl, toss beef with flour; season with salt and pepper. Working in two batches, sear beef, turning a few times, until deep golden brown all over, about 8 minutes per batch. Add an extra tablespoon of oil with second batch. Using slotted spoon, transfer beef to a plate.
Pour off residual fat from pot, if necessary, and discard. Return pot to medium and add remaining tablespoon of oil along with onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
Add tomato paste and cook, stirring, 1 minute. Pour wine and worcestershire into pot and bring to a boil, scraping up brown bits from bottom of pan. Pour stock into pot and return beef to pot along with any juices and add bay leaf. Bring to a boil. Partially cover and reduce to a gentle simmer. Simmer for 1 hour 30 minutes.
Uncover pot and add potatoes, carrots, and parsnip, partially re-cover, and return to a gentle simmer. Cook until beef and vegetables are tender, about 1 hour. Stir in the peas and season with salt and pepper.
In a small bowl, combine yogurt, horseradish, and a pinch of cayenne. Sprinkle with more cayenne. In another small bowl, combine the parsley with lemon zest and garlic. Remove bay leaf from stew and serve warm with yogurt sauce and gremolata.