Mustard Horseradish Sauce Food

EASY HORSERADISH MUSTARD SAUCE

Steps:

• Drain horseradish in a strainer.
• I push down with my knuckles to remove excess liquid.
• Combine with remaining ingredients& mix well.

FILET OF BEEF WITH MUSTARD MAYO HORSERADISH SAUCE

Steps:

• Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
• Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important.
• Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
• Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
• Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.

MUSTARD HORSERADISH SAUCE

Steps:

• Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.
• Serve at room temperature.

HORSERADISH MUSTARD

Steps:

• Combine the mustard, horseradish and brown sugar in a medium bowl and mix together until blended. Add more horseradish for extra burn!

BAREFOOT CONTESSA'S MUSTARD HORSERADISH SAUCE

Steps:

• Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.

MUSTARD HORSERADISH SAUCE

Steps:

• In a small mixing bowl, beat the whipping cream just until it starts to thicken. Add the remaining ingredients, blend well with a spoon, and serve. Store any leftover sauce in a tightly sealed container and refrigerate for up to 3 days.

HORSERADISH-MUSTARD SAUCE FOR HAM

Steps:

• Mix until well blended.
• Makes about 1 1/2 cups.

EASY HORSERADISH-MUSTARD SAUCE

Steps:

• Mix sour cream, horseradish and mustard until well blended. Season with pepper; cover.
• Refrigerate at least 1 hour.
• Serve with cooked roast beef.

HORSERADISH-MUSTARD DIPPING SAUCE

Steps:

• In a small bowl, combine all ingredients.
• Serve with deli meats, crackers or raw veggies.

MUSTARD-HORSERADISH SAUCE

Steps:

• Mix all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

HORSERADISH MUSTARD SAUCE

Steps:

• Combine all ingredients in a small bowl.
• Add more salt & pepper to taste.
• Serve immediately or refrigerate for up to 1 week.

FILET OF BEEF WITH MUSTARD HORSERADISH SAUCE

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thick, 1/2-inch thick per slice. Transfer to a serving platter. Garnish with parsley. Serve warm, at room temperature, or cold with Mustard Horseradish Sauce on the side.
• Whisk together the mayonnaise, sour cream, mustards, horseradish, and salt in a bowl. Refrigerate until ready to serve.

PORK WITH HORSERADISH-MUSTARD SAUCE

Steps:

• Combine garlic, pepper and salt to taste, rub over tenderloins.
• Cover and chill 1 hour.
• Preheat oven to 425 degrees.
• Lightly coat rack of shallow roasting pan with non-stick cooking spray.
• Brown tenderloins in large non-stick skillet over medium-high heat 1 - 2 minutes on each side.
• Place in roasting pan on rack.
• Bake 25 - 30 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees.
• Let stand 10 minutes before slicing.
• Heat evaporated milk in medium saucepan over medium heat, stirring frequently.
• Add horseradish and mustard; cook, stirring constantly, until mixture is heated.
• Serve over tenderloin.

MUSTARD-HORSERADISH SAUCE

Steps:

• In a small bowl, stir together Dijon mustard, grainy mustard, and horseradish. Season with coarse salt and ground pepper.