horseradish

Horseradish Sauce is a delicious sour cream and mayonnaise based sauce for beef, pork or burgers and so simple to make! Perfect for prime rib!

Horseradish Sauce

sour cream

mayonnaise

Worcestershire sauce

lemon juice

garlic

salt

black pepper

Combine sour cream, mayonnaise, horseradish, Worcestershire sauce, lemon...

Combine sour cream, mayonnaise, horseradish, Worcestershire sauce, lemon juice, garlic, salt and pepper together in a bowl.

Store in an airtight container in the refrigerator...

Store in an airtight container in the refrigerator until ready to serve.

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Sauce Rémoulade

vegetable oil

mustard

celery

green onions

parsley

of a large lemon, seeded and cut into 3 pieces

ketchup

white-wine vinegar

Tabasco sauce

sweet paprika

bay leaf, crumbled

In a blender or food processor, process the yolks for 2 minutes. With the machine running, add the oil in a thin stream and then, one at a time, blend in the remaining ingredients until well mixed and the lemon rind is finely chopped.

To serve, toss with chilled boiled shrimp and place on a bed of shredded lettuce, garnished with tomato wedges.

[Photograph: Artisan Books] I consider myself very lucky to have a butcher who not only knows his meat but gets as exited about my purchases as I do. When I was picking up the meat to make the Blowtorch...

Blowtorch Prime Rib Roast with Horseradish Cream Recipe | Cook the Book

Kosher salt

salt salt

Horseradish Cream (recipe follows)

heavy cream

sherry vinegar

fleur de sel,

black pepper,

Position an oven rack in the lower third of the oven and preheat the oven to 275°F.

Put the roast on a roasting rack in a roasting pan. Hold a blowtorch about 1 inch from the roast and turn to lightly brown the fat on all sides; the idea is to start the fat rendering and to torch the meat just until the surface begins to turn gray. Season the roast generously with salt and pepper.

Transfer to the oven, with the meat toward the back of the oven, and cook until the roast registers 128°F in the center. The total cooking time will be about 2 hours, but begin to check the temperature after 1 1/2 hours. Remove from the oven and let rest in a warm spot for at least 30 minutes for medium-rare.

To carve, cut the meat away from the bones. Separate the bones and put them on a serving platter. Cut the roast in half through the center, turn each piece cut side down, and slice straight down into slices that are about 1/2 inch thick. Arrange the meat on the platter and sprinkle with gray salt and pepper. Serve with the horseradish cream on the side.

Put the heavy cream and vinegar in a medium bowl and whisk until the cream holds a soft shape. Whisk in the horseradish, salt, and pepper. Refrigerate in a covered container for up to 1 week.

Horseradish cream sauce is the perfect accompaniment for beef of all kinds, particularly roasts and steaks.

Horseradish Cream Sauce Recipe

crème fraîche

chives

Kosher salt,

In a medium bowl, whisk heavy cream until thickened, but not yet at soft peaks.

Fold in crème fraîche, horseradish, chives, lemon juice, salt, and pepper. Refrigerate for 30 to 60 minutes before using, or transfer to airtight container and refrigerate up to 2 weeks.

Jarred horseradish is perfectly tasty stuff, but nothing compares to freshly grated horseradish preserved in distilled vinegar. Here's how to make it at home.

Homemade Preserved Horseradish Recipe

horseradish root, ends trimmed, peeled,

Distilled white vinegar,

In a food processor or blender, process horseradish to fine shreds. Add enough vinegar to cover, then season with salt. If it tastes too pungent, add water, 1 tablespoon at a time, until the flavor is a little less harsh (though it should still be very strong and pungent). Keep refrigerated in an airtight container, up to 3 weeks.

Russian Dressing Recipe | Epicurious.Com

onion

ketchup-style chili sauce

hot sauce, preferably Frank's Red Hot Sauce

Smoked Salmon Smørrebrød Recipe | Epicurious.Com

potatoes

dill

flat-leaf parsley

Kosher salt, ground pepper

Danish rye or pumpernickel bread

salmon

radishes, thinly sliced

salmon roe (optional)

Dill sprigs and flat-leaf parsley leaves

This salmon needs to be made at least three days ahead, which means very little work to do on Christmas day

Dazzling Beetroot-Cured Salmon

caster sugar

raw beetroot (about 250 grams/9 ounces), coarsely grated (no need to peel)

sea salt flakes

dill,

frisée, or oak leaf lettuce, leaves separated

beetroot, cooked, peeled and diced

shallots, finely chopped

olive oil

tub crème fraîche

lemon

tbsp horseradish

dill fronds, roughly chopped

Dazzling beetroot-cured salmon

Lay the salmon fillets, skin side down, on a board and brush your hand along it. If you feel any little pin bones pinch them out with your fingers or tweezers. In a bowl, mix all of the other ingredients for the salmon together to make the cure.

Stretch two large sheets of cling film over a work surface and spoon over some of the cure. Lay one of the fillets, skin side down, on the cure, then pack over most of the cure, and sandwich with the remaining fillet, skin side up. Top with the last of the cure and wrap both fillets together tightly with lots of cling film. Place in a container with sides, like a large roasting tray, put a smaller tray on top and weigh it down with a couple of tins. Leave in the fridge for at least three days or up to a week. Don’t be alarmed by the amount of liquid that leaks out, this is normal. Once a day, pour away the liquid, turn the salmon and re-apply the weights.

To serve, unwrap the salmon from the cling film and brush off the marinade. Slice the salmon into thin slivers. Make the dressing by mixing all the ingredients together with some salt and pepper. Toss all the salad ingredients together and serve each guest with a few slices of salmon, a handful of salad and drizzle with the dressing. Once made the salmon will sit happily in the fridge for up to a week and can be used just like smoked salmon.

Adapted from an 18th-century recipe by George Lang for his 1971 cookbook, “The Cuisine of Hungary,” this recipe layers roast potatoes with just-tender baked salmon and a fresh swipe of horseradish sauce. You could substitute the potatoes with carrots, beets or other root vegetables, or you could play around with more tender vegetables like zucchini or fennel, though you’d need to slice them more thickly and reduce the cook time in Step 1. Likewise, halibut, cod or another white fish can be used instead of salmon. The bright horseradish sauce keeps the salmon moist and gives this dish verve, pairing horseradish’s peppery punch with tangy sour cream and fresh herbs.

Salmon With Potatoes And Horseradish-Tarragon Sauce

unsalted butter

Kosher salt and black pepper

shallots

tarragon

white pepper (optional)

paprika

Salmon With Potatoes and Horseradish-Tarragon Sauce

Heat oven to 400 degrees and liberally grease a 9-by-13-inch glass baking dish with butter. Slice the potatoes paper-thin (less than 1/8-inch thick) and line the dish with the potatoes, slightly overlapping them as you arrange them in an even layer. Season generously with salt and pepper, dot with the shallots and bake until the potatoes are almost cooked through, about 20 minutes.

Meanwhile, prepare the horseradish-tarragon sauce: Add the sour cream, prepared horseradish, 2 tablespoons each tarragon and chives, white pepper (if using) and 1 teaspoon salt to a medium bowl and stir to combine. Refrigerate. (This makes about 1 1/3 cups.)

Sprinkle the salmon with the paprika and season with salt. Remove the dish from the oven and gently place the salmon on top of the potatoes. Brush 2 to 3 tablespoons of the horseradish-tarragon sauce over the salmon to coat, then bake until the fish flakes with a fork, 15 to 20 minutes, depending on the thickness of the fillet.

Sprinkle the fish with the remaining 1 tablespoon each tarragon and chives. Serve with the remaining horseradish-tarragon sauce.

This recipe method combines high-heat searing for a crusty, well-seasoned exterior, with low-temperature roasting for a perfectly even and very tender interior. Truly the best of both worlds.

Roast Beef Tenderloin With Garlic And Rosemary

rosemary leaves, plus sprigs

4-pound trimmed center-cut beef tenderloin

Kosher salt, freshly ground pepper

plain whole-milk Greek yogurt

lemon zest

Flaky sea salt (for serving)

Bon Appétit

Roast Beef Tenderloin with Garlic and Rosemary

Thinly slice garlic, then mash into a paste using the side of a chef’s knife. Scatter rosemary leaves over garlic; finely chop and mix into garlic. Slice tenderloin in half crosswise to create 2 smaller roasts. Season generously with salt and pepper; rub with garlic-rosemary paste. If your butcher didn’t already tie the roast for you, this is the time to do it: Place tenderloin onto lengths of precut kitchen twine spaced about 1" apart and tie closed snugly. Place on a rimmed baking sheet and chill uncovered 12 hours.

Let tenderloin sit at room temperature at least 1 hour and up to 2 hours before cooking.

Preheat oven to 250°. Heat oil in a large ovenproof skillet over medium-high. Add tenderloin and cook, turning occasionally, until well browned all over, 8–10 minutes. Transfer skillet to oven and roast tenderloin, turning every 10 minutes or so, until an instant-read thermometer inserted into the thickest part registers 120°, 25–30 minutes. Transfer tenderloin to a cutting board and let rest 15 minutes before removing kitchen twine and slicing. Reserve skillet.

Meanwhile, mix yogurt, sour cream, horseradish, and lemon zest in a small bowl to combine; season with salt and pepper.

Cook butter and rosemary sprigs in reserved skillet over medium heat, scraping up browned bi ts on the bottom, until butter is melted and very fragrant, about 4 minutes. Transfer sliced tenderloin to a platter; drizzle with rosemary-infused butter and sprinkle with sea salt. Serve with horseradish yogurt.

Do Ahead: Tenderloin can be seasoned and chilled 2 days ahead; wrap in plastic wrap after 12 hours. Horseradish yogurt can be made 1 day ahead; cover and chill.

Roast beef for a holiday dinner or festive occasion is easy and impressive. There are many cuts to consider, from the pricey tenderloin and standing rib to the more affordable rump roast. A whole strip loin, also know variously as New York strip or Kansas City strip — usually cut into steaks — also makes a great centerpiece. Served with roasted potatoes and parsnips and horseradish sauce, it is the quintessential Anglophone meal.

Whole Roasted New York Strip Loin

black peppercorns

allspice berries

garlic, grated

thyme

Yukon Gold potatoes, peeled

peeled,

unsalted butter, melted

(8 ounces) crème fraîche

Dijon mustard

horseradish,

cayenne

Salt and pepper

Coarsely grind peppercorns and allspice together in a spice mill. Combine with salt in a small bowl. Sprinkle mixture evenly over exterior of roast. Add the grated garlic and rub in all over.

Line a roasting pan with herb branches and set roast on top. Leave to absorb seasonings for at least 1 hour at room temperature, or refrigerate overnight (bring back to room temperature before proceeding). Heat oven to 400 degrees.

In a large pot of well-salted boiling water, cook potatoes until just done, about 15 minutes. Remove with a spider or slotted spoon and place in an earthenware baking dish. In the same water, simmer parsnips until just done, about 8 minutes. Remove and add them to potatoes in baking dish. Pour melted butter over the potatoes and parsnips and use a brush to make sure they are well coated.

Make the horseradish sauce: Whisk together crème fraîche, Dijon mustard, horseradish and cayenne in a small bowl. Season with salt and pepper and refrigerate.

Roast the beef, uncovered, for about 1 hour. Check with an instant-read thermometer after 45 minutes. For medium-rare, take the roast out of the oven when thermometer registers 120 degrees (residual heat will cause roast to continue cooking as it rests). Remove the roast, tent it with foil, and let it rest for 15 minutes; the temperature should rise to 125 degrees. About 15 minutes after the roast goes into the oven, put in the baking dish of potatoes and parsnips, uncovered, and roast until beautifully golden brown, about 30 minutes.

Slice the beef into 1/4-inch-thick pieces and arrange on a warmed platter, garnished with a big bunch of watercress. Pass the roasted vegetables and horseradish sauce separately.

This quick and easy Creamy Horseradish Sauce Recipe is the perfect condiment to compliment prime rib, steak or roast beef! 

Creamy Horseradish Sauce Recipe

tbsp mayo

tsp dijon mustard

tsp salt

tsp black pepper

tbsp parsley or chives (freshly chopped)

Combine all the ingredients in a bowl and stir to combine.

Keep covered in the refrigerator until ready to serve.

Inexpensive yet elegant, an herb-crusted eye of round roast pairs perfectly with horseradish cream and Parmesan popovers.

Herb-Crusted Round Roast With Parmesan-Black Pepper Popovers Recipe

For the Popovers:

eggs

all-purpose flour

fresh-cracked black pepper

cayenne pepper

thyme leaves

milk

parmesan cheese

For the Beef:

beef eye of round roast, trimmed of fat

olive oil, divided

sage

oregano

Spanish smoked paprika

For the Horseradish Cream:

lemon juice lemon

For the Popovers: Adjust oven rack to lower-middle position and preheat oven to 400°F. Place two muffin tins in the oven to preheat; note that you will be using about 18 of the tins.

Combine eggs, flour, salt, pepper, cayenne, thyme, milk, and cheese in a blender using a low-speed setting. Do not over mix. Remove tins from oven, quickly spray with cooking spray and pour batter into tins, filling 18 wells halfway. Place in oven and bake until puffed-up and golden brown, 20 to 25 minutes. Remove from oven and cool on a wire rack.

For the Beef: While popovers bake, season roast with salt and pepper. Heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed, oven-safe roasting pan until shimmering. Add roast and cook, turning occasionally, until wall-browned on all sides, about 8 minutes total. Transfer meat to large platter and set aside.

Add thyme, sage, parsley, oregano, paprika, garlic, mustard, and remaining 1/2 tablespoon olive oil to a blender or food processor. Season with a pinch of salt and pepper and pulse until it forms a paste. Generously rub herb mixture on meat. Return roast to Dutch oven or roasting pan. When popovers are done, reduce oven to 350°F. Transfer Dutch oven or roasting pan to oven and roast until an instant-read thermometer inserted in the thickest part registers 125°F for medium rare or 135°F for medium, about one hour. Remove from oven and transfer to a cutting board. Tent with foil and allow to rest 10 to 15 minutes.

For the Sauce: While the roast is resting, combine sour cream, horseradish, Worcestershire sauce, and lemon juice in a small bowl. Season with salt and pepper to taste. Return popovers to oven to reheat for 5 minutes.

Carve meat, arrange slices on a platter and serve immediately with horseradish cream and popovers.

Traditionalists will scoff, but this unusual riff on the classic margarita has plenty of bite and a touch of sweetness, making it a perfect accompaniment to rich Mexican food. You'll need to plan ahead for this cocktail as you have to soak the horseradish root in tequila for at least 24 hours, but the results are without compare. Store leftover tequila-horseradish mixture in the refrigerator.

Horseradish Pomegranate Margarita

silver (blanco) tequila

Cointreau

lime juice

pomegranate juice

simple syrup

In a bowl mix horseradish with tequila and let mixture sit for 24 hours. Strain through cheesecloth.

Pour 1 1/2 ounces horseradish-infused tequila and all other ingredients into a cocktail shaker. (You will have some leftover tequila mixture.) Fill shaker with ice and shake it vigorously for 6 seconds. Add ice cubes to an Old-Fashioned glass and pour drink over them.

Baking fish and chips is not only easier and less messy than frying, but it also has the distinct advantage of allowing you to cook both fish and potatoes at the same time in your oven. The key to getting the crunchiest fries is to cut them thin (leave the skin on for extra flavor) and spread them out in one layer onto a preheated sheet pan to jump-start the crisping. (If you want to save a few minutes, start the potatoes in the oven while you prepare the fish.) We’ve paired this dish with a piquant horseradish tartar sauce, but ketchup works well, too, particularly for the grade-school set.

Baked Fish and Chips

capers

fine sea salt

Black pepper, as needed

extra-virgin olive oil, more as needed

panko bread crumbs

garlic clove,

black pepper, more as needed

hake, cod

salt,

Make the horseradish tartar sauce: In a small bowl, whisk together all of the ingredients. Cover and refrigerate until ready to use.

Prepare the fish and chips: Arrange 2 oven racks in the top and bottom third of the oven. Place a large rimmed baking sheet on the lower rack and heat oven to 500 degrees.

In a large skillet over medium heat, warm 2 tablespoons oil. Stir in panko, thyme, garlic and 1/2 teaspoon pepper. Cook, stirring frequently, until crumbs are evenly dark golden brown, about 5 minutes. Transfer immediately to a bowl.

In a separate bowl, whisk together mustard and eggs. Place flour in a third bowl.

Grease an oven-safe wire rack with oil and place it over another rimmed baking sheet. Season fish with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge each piece of fish in the flour, then mustard mixture, then panko mixture, making sure it is well coated with each one before moving to the next. Transfer fish to the wire rack. (You can bread the fish up to 4 hours ahead; store in the refrigerator, uncovered, either on the rack or just on a plate.)

In a large bowl, toss together potatoes, the remaining 4 tablespoons oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Carefully spread potatoes out on the preheated baking sheet and return to oven’s lower rack. Roast until slightly golden and crispy, tossing after 15 minutes. 

Reduce oven temperature to 425 degrees and transfer the second pan, with the fish still on the wire rack, to oven’s top rack. Bake until fish is flaky and golden and potatoes are well browned and tender, about 10 to 15 minutes more.

Salt fish and potatoes immediately after removing from oven. Serve hot, with tartar sauce alongside for dipping.

Kid-friendly fish and chips at home, without the mess of a fryer.

This simple yet exquisite preparation for steak was developed by Bobby Flay, the restaurateur and Food Network star, in 2003. It's the sort of steak dinner you can easily prepare on a weeknight, but also guest-worthy. Start with the best steaks you can afford without mortgaging the house, then season with a combination of ground black pepper, ancho chile powder, and salt. Sear in a blazingly hot pan slicked with a little canola oil, then slide them into the oven for about 10 minutes. Remove and brush them with a flavorful glaze of Dijon mustard, horseradish, honey and fresh mint, then return to the oven to finish. Bliss.

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