HORSERADISH SAUCE
This sauce is wonderful with London Broil or Prime Rib. It is also very good with Roast Beef. We use it on beef sandwiches like a spread.
Provided by CAROL46
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.
Nutrition Facts : Calories 20.3 calories, Carbohydrate 3.2 g, Cholesterol 2.7 mg, Fat 0.2 g, Fiber 0.2 g, Protein 0.7 g, Sodium 33.1 mg, Sugar 1.4 g
CONFIT OF WILD SALMON ON CUCUMBER SALAD WITH HORSERADISH SAUCE
In this updated traditional French dish, a confit of salmon poached in lemon-infused olive oil and garnished with salmon roe and osetra caviar is served with a cucumber salad with horseradish sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 17
Steps:
- In a small saucepan over medium heat, combine 2 cups olive oil and 2 tablespoons lemon zest. Heat until a deep-fry thermometer registers 120 degrees. Remove from heat, and allow flavors to infuse. Can be kept at room temperature, covered, up to 24 hours.
- Make horseradish sauce: In a small bowl, mix together horseradish, sour cream, 1/4 teaspoon salt, 1/4 teaspoon sugar, and cayenne. Pass through a fine sieve into another small bowl, and transfer to the refrigerator until needed.
- Combine 3 tablespoons chopped dill, remaining 1 1/2 tablespoons lemon zest, 1 1/2 teaspoons salt, the brown sugar, and pepper. Rub mixture evenly over salmon; place in a shallow bowl, and cover. Place in refrigerator, and let marinate 1 hour.
- Use a mandoline or sharp knife to thinly slice cucumber lengthwise into thin ribbons. Transfer to a small bowl, and sprinkle 1 1/2 teaspoons salt evenly over cucumbers. Let sit 25 minutes. Pat dry with paper towels, and set aside.
- Make the vinaigrette: In a small bowl, whisk together vinegar, remaining 2 tablespoons olive oil, 1/4 teaspoon salt, and pinch of sugar. Set aside.
- Make salmon confit: Strain the reserved olive oil infusion through a fine-mesh sieve into a medium saucepan, and discard lemon zest. Clip a deep-fry thermometer to the side of the pan, and heat infused oil until it reaches a temperature of 120 degrees. Remove salmon from the refrigerator, and wipe off herbs with a paper towel. Place salmon pieces in the hot oil, and poach 25 minutes, adjusting heat if necessary to maintain a constant temperature of 120 degrees. Remove salmon with a slotted spatula, and transfer to a paper towel-lined plate to drain. Set aside.
- While salmon is cooking, place cauliflower florets in a small heat-proof bowl. Bring the water to a boil in a small saucepan, and pour over florets. Let sit 1 minute, and drain in a colander. Set aside. Toss baby greens with 2 tablespoons reserved vinaigrette.
- To serve, place cucumber ribbons in a mound in the center of each of four plates. Place a piece of salmon on top of the cucumbers, and top with a small dollop of salmon roe, if desired. Arrange cauliflower and baby greens on the side, and drizzle plates with horseradish sauce and remaining vinaigrette.
CUCUMBER HORSERADISH SAUCE
Categories Condiment/Spread Sauce Horseradish Cucumber Summer Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a bowl whisk together the cucumber, the sour cream, the horseradish, the vinegar, the minced tarragon, and salt and pepper to taste and chill the sauce, covered, for at least 2 hours and up to 1 day. Transfer the sauce to a serving dish and garnish it with the tarragon sprig.
HORSERADISH SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 10m
Yield 1 generous cup
Number Of Ingredients 6
Steps:
- Mix together the sour cream, horseradish, heavy cream, mustard and some salt and pepper in a bowl. Refrigerate until needed.
PAN SEARED AND ROASTED SALMON WITH CRISP CUCUMBER SALAD; HORSERADISH DIJON SAUCE
Provided by Food Network
Time 2h40m
Yield 4 Servings
Number Of Ingredients 14
Steps:
- Salad: Peel the cucumbers, trim the ends, and cut in half lengthwise. Remove the seeds by scooping out the centers of the cucumbers with a teaspoon. Slice cucumbers crosswise into 1/4-inch pieces, place them into a colander fitted over a bowl, and toss with salt. Weigh the cucumbers down lightly with another bowl fitted inside the colander, and place cucumbers in the refrigerator. Drain for 1 to 2 hours. Transfer cucumbers to a mixing bowl and toss with the onion and red pepper. In a separate small bowl, dissolve the sugar in the vinegar, pour vinegar over the top of the cucumbers, and toss in the dill. Marinate in the refrigerator for at least 1 hour before serving.
- Sauce: Whip the cream until thick and add the horseradish and mustard. Season with salt and pepper, to taste, whisking. Taste and adjust seasoning if necessary. Set aside until serving.
- Salmon: Preheat oven to 375 degrees F. Place a large, oven-proof saute pan over medium-high heat. Add olive oil and swirl to coat the bottom. Season the fillets with salt and pepper, brush each fillet generously with butter onto the skin side only. Place the fillet into the hot pan, butter side down, and brown for 2 minutes over high heat. Pop the pan into the oven for 3 minutes. Remove and serve.
- Plating: Mound one quarter of the cucumber salad into the center of each plate, and top with one salmon fillet, skin side-up. Surround with one quarter of sauce, and serve.
CHICKEN WITH CUCUMBER HORSERADISH SAUCE
For centuries the Europeans have cooked with cucumbers, this sauce is great with chicken and I serve it with new boiled potatoes, if I can find fingerlings in the grocery store, I'm happy as they are lovely cooked whole. I serve it with dark Danish ryebread.
Provided by Scandigirl
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season the chicken with pepper and all but a pinch of the salt. In a skillet, melt the butter over medium-high heat; cook chicken, partially covered and turning once, for 15 to 18 minutes or until juices run clear when chicken is pierced. Transfer to a serving plate; keep warm.
- Drain off all but 1 tablespoons fat from the pan. Add cucumber and onion; cook over medium heat, stirring often, for 5 minutes or until softened.
- Add vinegar and remaining salt; cook until evaporated. Add cream; simmer for 1 more minute. Stir in chives and horseradish; spoon over chiken.
Nutrition Facts : Calories 153.4, Fat 7.9, SaturatedFat 4, Cholesterol 72.1, Sodium 220.9, Carbohydrate 3.8, Fiber 0.6, Sugar 1.6, Protein 16.6
CUCUMBERS AND DILL IN HORSERADISH CREAM
Categories Salad Dairy Herb Onion Vegetable Side No-Cook Vegetarian Cucumber Sour Cream Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Stir together sour cream, horseradish, dill, scallion, salt, and pepper in a bowl, then stir in cucumber until coated. Let stand for 30 minutes to allow flavors to develop.
CUCUMBER SALAD (WITH HORSERADISH & MUSTARD)
This is a easy and different way to use up those cucumbers from the garden. The horseradish and mustard add just the right amount of bite without being too spicy. Adapted from epicurious.com.
Provided by Jo Anne
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Slice cucumbers approximately 1/8 inch thick.
- Sprinkle sliced cucumbers with salt and let stand for 15 minutes; rinse, drain and pat dry.
- Mix together the vinegar, sugar, mustard, horseradish and dill. Add to cucumbers along with the sliced onions. Let stand for 15 minutes.
- This will keep in the refrigerator for a few days.
Nutrition Facts : Calories 94.5, Fat 0.8, SaturatedFat 0.1, Sodium 885.6, Carbohydrate 20.8, Fiber 1.4, Sugar 16.3, Protein 1.6
CREAMY HORSERADISH AIOLI
Creamy horseradish aioli that is good for dipping onion rings in, slathered on a bun for burgers, in a wrap, and you name it. The possibilities are endless.
Provided by Soup Loving Nicole
Categories Dips and Spreads
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk mayonnaise, sour cream, horseradish, lemon juice, mustard, garlic, salt, parsley, and pepper together in a bowl. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 157.9 calories, Carbohydrate 2.4 g, Cholesterol 11.2 mg, Fat 16.6 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 3.4 g, Sodium 234.7 mg
CUCUMBER-HORSERADISH BITES
Looking for a Healthy Living recipe with the elegance of cucumber sandwiches and the crisp of crackers? Make these Cucumber-Horseradish Bites.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 6 servings, 3 topped crackers each.
Number Of Ingredients 4
Steps:
- Mix all ingredients except crackers until well blended; cover.
- Refrigerate at least 1 hour to allow flavors to blend.
- Spoon about 1 tsp. of the cucumber mixture onto each cracker just before serving.
Nutrition Facts : Calories 50, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
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- Cucumber ... You can use an English (seedless) cucumber; or, the 'classic' cucumber. Either way, I do like to remove most of the seeds. Peel the cucumber, then, cut lengthwise; and, using a spoon remove the seeds. Then, small dice; and, place on a plate lined with a paper towel to dry. Otherwise, the cucumber can be very watery.
- Sauce ... Add everything to a small bowl, mix to combine; and, cover and refrigerate at least 1 hour before using. You can also add mustard or scallions for something a bit different.
- Serve and ENJOY! ... As mentioned, I love this with most seafood. It's also great on grilled lamb chops, asparagus, broccoli, etc. Use your imagination.
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