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Horseradish Sauce/Prime Rib

Conundrum
Conundrum Posts: 65
edited November -0001 in EggHead Forum
Cooking standing rib roast for Christmas and looking for a horseradish sauce receipe. I'm not a fan of it personally, but others in my gathering are so I figure I need to be prepared.

Thanks in advance and Merry Christmas
Reed
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Comments

  • Hoss
    Hoss Posts: 14,600
    I use straight prepared horseradish.Some people tone it down with mayo.
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  • Smoking Coles
    Smoking Coles Posts: 230
    Hi Conundrum,

    I make a sauce for prime rib that I get rave reviews on all of the time. It's similar I guess to Outback Steak House's Tiger Dill sauce. I don't have the exact quantities, but do it to taste.

    16oz.Sour Cream
    Fresh Dill - (finely chopped) use only the tendor sprigs, not the stalk part. Start with a good handful of sprigs.
    Prepared Horseradish - about 3 tablespoons
    Salt & Pepper to taste.

    It's better to make a day or two ahead of time as the flavors distribute through out. It's a very nice and fresh tasting sauce with a little twist. Hope this helps.
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    3 Tbsp prepared horseradish
    1/4 cup sour cream
    1 teaspoon Dijon mustard
    1 Tbsp mayonnaise
    1 Tbsp chopped chives or the greens of a green onion

    Mix all the ingredients together. This only make a half cup so increase accordingly.
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  • Dave in So Cal
    Dave in So Cal Posts: 603
    Like you, I am not a fan of horseradish sauce unless it is on an Arby's sandwich. I usually get the Kraft stuff and put in on the table for those who need it. If you want to really impress, put the Kraft stuff in a nice dish. Hahaha.

    Seriously, the suggestions above sound pretty good. I might try one of them soon.
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  • Serial Griller
    Serial Griller Posts: 1,186
    I like hot horseradish , straight from the bottle.
    It puts hair on your chest! :woohoo: :huh: :P
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  • Bluecrab3
    Bluecrab3 Posts: 328
    The tiger dill method is awesome, and I use it regurlarly. Another thing I'll do is use Dijon Mustard, Horseradish, and a little white wine....yum..
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  • Plumbr44
    Plumbr44 Posts: 212
    I've always whipped up some heavy cream to firm peaks, then folded the horseradish in. Just remember, it is horrid on pumpkin pie but that's another story.
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  • Conundrum
    Conundrum Posts: 65
    Thanks for the help everyone - exactly what I was after.

    Merry Christmas.
    Reed
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