Creamy Horseradish Sauce
In my home there has
been only a few uses for horseradish. It was
used as an accompaniment for boiled Flanken and
Gefilta Fish. Otherwise It sat on the refrigerator
shelf until it had to be discarded.
When we became more interested in gourmet cuisines
we discovered that there were many uses or this
lovely root vegetable.
One of our favorites became a Fresh Horseradish
and Bread Crumb Pan Seared Grouper. Delicious.
We had failed to look at a wonderful ingredient
sitting right there on a shelf.
After experimenting we developed the perfect
Creamy Horseradish Sauce. The hot horseradish
flavor is soothed with a mixture of cream and
seasoning. It is very simple to make. We believe
that the sauces brings out the flavor of Corned
Beef and Prime Rib. We also enjoyed the sauce on
cold meat as well.
Drizzle the Creamy Horseradish Sauce over you
Corned Beef for Saint Patrick's Day and let us
know what you think. We know you will be
pleasantly surprised.
Ingredients:
Heavy Cream-3/3 cup.
White Horseradish-2
tablespoons.
Fresh Parsley-1 1/2
teaspoons, finely chopped.
White Wine Vinegar-2
tablespoons.
Salt-to taste.
Instructions:
Place in a small
bowl the heavy cream, horseradish, parsley, white
wine vinegar and a dash or salt. With a spoon mix
until well blended. Cover with plastic wrap and
store in the refrigerator. Bring the sauce to
room temperature by letting it rest out on a
counter. Mix to blend and serve
