Blue Cheese Horseradish Hamburger Sauce Food

BEER HORSERADISH CHEESE SAUCE

Steps:

• Melt butter in a medium saucepan over medium-low heat. When the butter has melted and begins to foam, add the flour and whisk; cook 2 to 3 minutes to cook the rawness out of the flour. Add garlic, horseradish, paprika. Whisk to combine.
• Slowly add beer a little at a time, whisking during each incorporation. The beer will foam up a little and it may seem like it will not stop, but it will. Whisk until smooth.
• Add in half & half, Worcestershire and cheese; whisk it has melted and the mixture is smooth. Keep warm until ready to serve, whisking occasionally.

BLUE CHEESE SAUCE FOR STEAKS, BURGERS, AND CHICKEN

Steps:

• In a small saucepan, saute onion and garlic in butter until tender.
• Sprinkle with flour; stir until blended.
• Gradually add milk.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Add blue cheese, wine or chicken broth, white pepper and pepper sauce.
• Heat through.
• Serve sauce over meat.

BLUE CHEESE & HORSERADISH HAMBURGER SAUCE

Steps:

• Mix together all ingredients in a small bowl.
• Spoon over grilled burgers, or use as a dipping sauce.
• Makes enough to spoon over 4 burgers.

BLUE CHEESE-HORSERADISH SAUCE

Steps:

• Place all ingredients in food processor container; cover. Process until smooth.
• Spoon into serving bowl; cover.
• Refrigerate at least 1 hour before serving.

CREAM HORSERADISH SAUCE

Steps:

• Combine all ingredients and mix well.

HORSERADISH SAUCE

Steps:

• Melt butter; blend in flour.
• Add vinegar, beef broth, prepared horseradish mustard, and .
• brown sugar.
• Cook slowly, stirring constantly, till thick.
• Gradually add a little hot mixture to 1 slightly beaten egg yolk.
• Return to hot mixture. Bring sauce to boiling, stirring constantly.
• Serve hot with corned beef or ham.
• Makes 1 cup.

OPEN-FACED BURGERS WITH HORSERADISH-CHEESE SAUCE

Steps:

• In a small saucepan combine the garlic paste and the butter and heat the mixture over moderately low heat, stirring, until the butter is melted. Brush the cut sides of the roll with the butter mixture and toast the roll halves lightly. In a saucepan combine the sour cream and the Cheddar, heat the mixture over moderately low heat, stirring occasionally, until the cheese is melted, but do not let it boil, and stir in the horseradish, the pickle, and the jalapeño chili. In a heavy skillet (preferably cast-iron) heat the oil over moderately high heat until it is hot but not smoking and in it cook the patties, seasoned with salt and black pepper, turning them once, for 8 minutes for medium-rare meat. Transfer the burgers to the roll halves and spoon the horseradish-cheese sauce over them.