Chive Horseradish Sauce Food

CHIVE HORSERADISH SAUCE

Steps:

• In a small bowl, combine the sour cream, horseradish, chives, lemon juice and salt. Refrigerate until serving. Serve with salmon and pumpernickel bread.

HORSERADISH-CHIVE SAUCE

Steps:

• Fold all ingredients together in a mixing bowl.

HORSERADISH CHIVE SAUCE

Steps:

• Fold all ingredients together in a mixing bowl and combine well. Refrigerate until ready to use.

HERB-ROASTED BEEF TENDERLOIN WITH HORSERADISH CHIVE SAUCE

Steps:

• Herb-Roasted Beef Tenderloin:.
• Heat oven to 400 degrees. Pat beef dry with paper towel. Heat oil in a medium size, flameproof roasting pan set over 2 stovetop burners over medium-high heat. Brown beef well on all sides, about 10 minutes total. Remove beef to a cutting board and let cool; discard oil from roasting pan.
• Meanwhile mash garlic with salt in a mortar with pestle (or scrape mixture together on a cutting board with the flat side of a chef's knife), until a fine paste forms. Stir in thyme, rosemary and pepper. Rub mixture all over beef; place beef on a rack in a roasting pan.
• Roast 25 to 30 minutes, until an instant-read thermometer registers 125 degrees in the thickest part.
• Transfer beef to a cutting board and let stand, loosely covered with foil, 15 to 20 minutes (it will continue to cook, reaching 130 degrees in the thick end for medium rare, and the narrow end at 135 degrees for medium).
• Remove string from beef and discard. Cut beef into 1/2 inch thick slices. Serve with Horseradish Chive Sauce.
• Horseradish-Chive Sauce:.
• In a bowl combine horseradish sauce, sour cream, heavy cream, dijon mustard, horseradish, lemon juice, salt and pepper until blended. Refrigerate (can be made up to 2 days ahead). Just before serving, stir in chives.

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.

BAKED HORSERADISH SALMON WITH CHARDONNAY CHIVE BUTTER SAUCE

Steps:

• Lightly butter shallow baking pan or broiler pan.
• Arrange salmon filets on buttered pan.
• Sprinkle with salt and pepper, drizzle with 1/4 cup Chardonnay.
• In small bowl, combine horseradish, bread crumbs and shallot, mix well.
• Press into top of each filet.
• Bake at 375 for 12 to 14 minutes or until fish flakes easily with fork.
• Meanwhile, in small saucepan, combine 1/2 cup Chardonnay, cream and lemon juice, cook over medium-high heat until reduced to 1/4 cup.
• With wire whisk, beat in 1 cup of the butter.
• Remove from heat, beat in remaining 1/2 cup butter until thick and smooth.
• Stir in parsley and chives.
• If desired, season with salt and pepper.
• Serve butter sauce over salmon filets.

HORSERADISH SAUCE

Steps:

• Whisk all ingredients to blend in small bowl. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill.)

STEAMED HALIBUT IN BORSCHT WITH WARM CHIVE-HORSERADISH SAUCE

Steps:

• Heat oil in a heavy 3-quart saucepan. Add onions and fennel, and cook slowly about 5 minutes, until softened. Tie garlic, thyme, parsley and chopped cabbage in a double thickness of cheesecloth, and add it to saucepan along with stock and beets. Simmer 15 minutes. Season to taste with salt and pepper. Remove from heat. Discard cheesecloth and its contents. To serve the dish chilled, refrigerate beet mixture at least 4 hours or overnight.
• Bring 3 cups water to a boil in a small saucepan. Add julienned cabbage leaves, cook just until bright green, then drain. Set leaves aside, covered, to keep warm; for a cold dish, refrigerate.
• Mix creme fraiche, sour cream or mayonnaise with horseradish, sugar and chives. If using mayonnaise, thin it beforehand with 2 tablespoons water. This sauce can be gently warmed in a small saucepan or chilled to serve cold.
• To serve, steam halibut until fully cooked outside and just warm inside, 6 to 8 minutes. Keep warm. Reheat beet mixture, spoon into warmed shallow soup plates, sprinkle with julienned cabbage and top with fish. Or spoon chilled beet mixture into shallow soup plates, add cabbage, and top with gefilte fish. Serve horseradish sauce, warm or chilled, on the side.

HORSERADISH CHIVE SAUCE FOR PRIME RIB BY TYLER FLORENCE

Steps:

• .MIx sll ingredients together.
• Refrigerate until ready to use.
• Tastes best if made a day ahead>.