Wednesday, May 24, 2017

Creamed Horseradish Sauce

When I made the Frisk Stegt Log for Tapas, I also made some Creamed Horseradish Sauce to drizzle on top of the  Roast Beef Smørrebrød.
Creamed Horseradish Sauce
Personally I love Horseradish, the stronger the better, to the point that my eyes water and my nose runs when I pile it onto a piece of roast beef.
But not everyone likes it, and in fact sometimes you just want a few notes of horseradish to help point out the deliciousness of the other ingredients.
And if that's the case, then you need to try this.
It is Danish, yes, and I adapted it a little.


And here's a hint, if making it to top an open face sandwich you don't want to just glop it on there, no, that's just not right,  but you can put some in a ziploc bag, cut the corner off, and then just drizzle it on in a little squiggly pattern.  You want it to look pretty.   You can also use a piping bag as well, but why waste one of them on this. 

yield: 1 cupprint recipe

Creamed Horseradish

prep time: 10 MINScook time: total time: 10 mins
This creamy Horseradish sauce goes so well with beef it would almost be a crime not to serve it together.

INGREDIENTS:

  • 3 tablespoons Strong Horseradish cream ( I prefer Inglehoffers brand)
  • 2 tablespoons Creme Fraiche (or sour cream)
  • 1/4 cup Heavy cream, whipped
  • 1 tsp. Rice Wine Vinegar
  • 1/2 teaspoon sugar

INSTRUCTIONS:

  1. Mix the Horseradish, Creme Fraiche, vinegar and sugar together. Whip 1/4 cup heavy Cream, just till it holds together. Fold the whipped cream into the horseradish mixture and serve.
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Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

1 comment:

  1. Thanks, Sid. I love horseradish and am going to give this a whirl. Cheers from carole's chatter
    PS don't forget to bring over your tomato and pot luck dishes to Food on Friday tomorrow!

    ReplyDelete

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