For Christmas I plan on making a standing rib roast. Anyone have a good horseradish/ horseradish sauce recipe?
Good question. I would like a recipe for a mild horseradish sauce myself. My wife and I have recently found that when we cook a roast with onion, potatoes, etc., that sour cream goes really well with it. We generally spread some on top of it all after plating. I bet a little horseradish to flavor the sour cream would be perfect.
I use as fresh ground horseradish as I can find and mix it with sour cream to taste.
check these recipes out, the first one is from scratch... other two are a variation on a recipe
http://allrecipes.com/recipe/homemade-horseradish/
http://allrecipes.com/Recipe/Horseradish-Sauce-2/Detail.aspx?event8=1&prop24=SR_Title&e11=horseradish%20sauce&e8=Quick%20Search&event10=1&e7=Recipe%20Hub
http://allrecipes.com/Recipe/Horseradish-Sauce/Detail.aspx?event8=1&prop24=SR_Title&e11=horseradish%20sauce&e8=Quick%20Search&event10=1&e7=Recipe%20Hub
I may try the last two, especially the last one. Thanks for the post.
I am a real horseradish fan. We grow and process our own horseradish and use it on many dishes. With a little catsup it makes a good deep fried fish dip. We mix it with apricot jam for dipping chicken strips in. With a little sour cream we enjoy it on roast venison, on scallop potatoes or on ham. I use horseradish mustard on many different sandwiches. If you process your own horseradish you can adjust how hot it gets by adjusting how fine you grind it and how soon you neutralize the reaction between the enzymes and oxygen with white vinegar. The finer it is ground the more enzyme that is released to react with the oxygen. From 1-3 minutes before neutralize with the vinegar will make the difference between mild to hot horseradish. Just grind it very fine and mix for even more minutes before neutralization and it will take your head off. It is a olfactory stimulant and will go up in your sinuses and really clear you out.
KC
Great information! May expand my experiments.