Prepared horseradish is the grated root mixed with vinegar. Horseradish sauce is made by blending the prepared horseradish with cream or mayonnaise. In the USA, prepared horseradish is a common ingredient in Bloody Mary cocktails and in cocktail sauce for seafood. It is also used as a sauce or spread on meat, chicken, and fish, and in sandwiches. Last week (to see the other post click here) I explained how to prepare Horseradish, this week I thought I would mention some special places Horseradish is used with food.
1 oz. Vodka
1/2 tsp. grated or prepared Horseradish
1 tsp. A-1 sauce
Place ice in a shaker, sprinkle lemon pepper, celery seed, horseradish (use more if more heat is desired), A-1 sauce and vodka over the ice. Fill with chilled tomato juice, shake vigorously to blend and pour into a chilled mug. Add a squeeze of fresh lime juice and garnish with celery stick, chilled cooked shrimp, pickled mushroom or whatever you desire.
Horseradish Potato Salad
Serves: 4- 6
4 Tbsp. prepared horseradish
4 Tbsp. sour cream
1/3 cup milk
5 Tbsp. butter
1 Tbsp. each of: onion powder, garlic powder and dried onion
½ Tbsp. oregano
Fresh ground pepper to taste
Place potatoes in water and boil until soft. Drain. Place in large mixing bowl. Add all other ingredients. Mash contents in bowl together with masher or heavy duty mixer until well combined and potatoes are mostly mashed. For even better version: top with cheddar cheese and put until hot broiler until cheese starts to bubble.
2 Tbsp. white prepared horseradish
3 Tbsp. balsamic vinegar
3 Tbsp. orange juice
Salt and pepper to taste
2 Tbsp. unsalted butter
1 more Tbsp. of unsalted butter (very cold)
1 Tbsp. olive oil
Pound the chicken to ¼-inch in thickness. Season with salt and pepper. Melt 2 Tbsp. of butter in a frying pan large enough to hold all the chicken. Add the olive oil. Sauté chicken on medium high heat on both sides, 3 minutes per side. Remove from frying pan and place on a serving dish. To the frying pan, add orange juice, balsamic vinegar and horseradish and turn the heat up till sauce bubbles. Turn the heat down to medium and add the very cold butter. Stir constantly till the sauce becomes velvety. Return the chicken to the pan to heat, about 2 minutes per side.
2 egg whites (slightly beaten)
1 c. bread crumbs
1/4 c. chopped onion
1/4 c. milk
2 tsp. prepared horseradish or horseradish sauce
1 tsp. dry mustard
3/4 c. ketchup
Combine all ingredients but meat in a medium bowl. Then add bread crumb mixture to mean and mix thoroughly (using hands works best.) Form into a loaf. Bake in foil-line loaf pan in oven at 350 degrees for one hour. You can substitute ground turkey/chicken for ground meat or use skim milk instead of whole milk.
1 loaf frozen bread dough, thawed and risen
¼ lb. Deli ham
¼ lb. Swiss cheese
3 Tbsp. Mayonnaise
2 Tbsp. Prepared Horseradish
Salt and pepper to taste
Punch dough down. On a lightly floured surface, roll loaf into a 20" by 8" rectangle. Place the rectangle on a greased baking sheet. Combine mayonnaise and horseradish and spread in a strip down the center of the rectangle. Layer on ham and Swiss cheese, salt and pepper to taste. Fold long sides of dough up towards filling and pinch ends to seal. Bake at 350ºF for 30 minutes or until golden brown.
1/2 cup freshly grated horseradish
12 Small Red bliss potatoes
8 Broccoli spears
2 Medium Sprigs of rosemary
Bring a pot of water to a boil, lightly salt the water. Boil potatoes until tender. Remove. In a separate pot, bring water to a boil and blanch broccoli. Shock in ice water. Reserve. Mince rosemary leaves, not stems. Season salmon with salt and pepper. Top each salmon fillet with freshly grated horseradish. In a hot sauté pan, sauté both sides of salmon, starting with the horseradish side down first. Transfer to a lightly oiled baking sheet and cook in a 350º preheated oven until done, approximately 10 minutes. While salmon is resting, place potatoes on a lightly oiled baking sheet, season potatoes with butter, minced rosemary and salt and pepper. Bake for a few minutes to heat up and melt butter. Cook broccoli in boiling water until tender. On a warm plate, arrange 3 potatoes and broccoli in the center. Place the warm salmon on top with horseradish facing up.
To make the horseradish puree: Place the horseradish, vinegar, and cream in a blender. Puree until smooth, stopping from time to time to scrape down the sides with a rubber spatula. Scrape into a bowl and reserve.
Place the egg yolks in a slightly larger non-reactive saucepan. Whisk in the water and the salt. Place over medium-low heat. Slowly pour the warm butter into the egg yolks, whisking constantly. After all the butter has been incorporated, continue whisking approximately 3 to 5 minutes over the heat, until the sauce is light and fluffy and has almost doubled in volume. Remove from heat and continue whisking until the sauce is skin temperature.
Whisk in the reserved horseradish puree. Serve immediately. Good with roasted fish, beef, and chicken.
If you want to make a quick spread or dip, the Backyard Patch has two herb mixes you can try! Click here to view them.