Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Here's a good mild mustard/horseradish sauce for all the standing rib roast discussions

Mustard Horseradish Sauce:

  • 1 1/2 cups good mayonnaise
  • 3 tablespoons Dijon mustard
  • 1 1/2 tablespoons whole-grain mustard
  • 1 tablespoon prepared horseradish
  • 1/3 cup sour cream
  • 1/4 teaspoon kosher salt

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

We also use it on baked potatoes, asparagus, broccoli,etc.

Felton, Ca. 2-LBGE, 1-Small and waiting on a mini

Comments

  • nolaeggheadnolaegghead Posts: 10,867
    I totally forgot about the mustard!  Thanks billyray.  We're having left over rib roast and I need to make more sauce.  I remember you posted this before now.  Danke
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