Creamy Chive And Horseradish Sauce Recipes

CREAMY HORSERADISH SAUCE

Creamy Horseradish Sauce image

This is a delicious, simple, fast sauce. Best for beef roasts. Fabulous on tenderloin roast!

Provided by Jandeebee

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 16

Number Of Ingredients 4

Ingredients

1 ¼ cups sour cream
⅓ cup prepared horseradish
1 teaspoon Kosher salt
1 teaspoon ground black pepper

Steps:

Whisk sour cream, prepared horseradish, salt, and pepper together in a bowl. Refrigerate until chilled, about 15 minutes.

Nutrition Facts : Calories 41.2 calories, Carbohydrate 1.4 g, Cholesterol 7.9 mg, Fat 3.8 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 2.4 g, Sodium 170.5 mg, Sugar 0.4 g

HORSERADISH CREAM SAUCE

Horseradish Cream Sauce image

An easy Horseradish Cream Sauce recipe

Provided by Bruce Aidells

Categories Sauce Christmas Horseradish Chive Sour Cream Shallot Bon Appétit

Yield Makes about 2 1/2 cups

Number Of Ingredients 5

Ingredients

1 1/2 cups sour cream
1/2 cup prepared white horseradish, drained
2 tablespoons chopped fresh chives
2 tablespoons chopped shallots
1 teaspoon fresh lemon juice

Steps:

Blend all ingredients in medium bowl. Season with salt and pepper. Chill at least 30 minutes and up to 8 hours.

CHIVE HORSERADISH SAUCE

Chive Horseradish Sauce image

Smoked salmon gets a delicious treatment when paired with a creamy horseradish sauce. People always compliment on it having just the right amount of "bite." -Connie Fickes, York, Pennsylvania

Provided by Taste of Home

Time 5m

Yield 1-1/2 cups.

Number Of Ingredients 7

Ingredients

1-1/2 cups sour cream
3 tablespoons prepared horseradish
2 tablespoons minced chives
2 teaspoons lemon juice
1/4 teaspoon salt
Smoked salmon or lox
Pumpernickel bread slices

Steps:

In a small bowl, combine the sour cream, horseradish, chives, lemon juice and salt. Refrigerate until serving. Serve with salmon and pumpernickel bread.

Nutrition Facts : Calories 31 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 35mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

HERB-CRUSTED SIRLOIN TIP ROAST W/ CREAMY HORSERADISH-CHIVE SAUCE

Herb-Crusted Sirloin Tip Roast W/ Creamy Horseradish-Chive Sauce image

Note: Beef Sirloin (or Round) Tip Center Roast is cut from the Beef Round Tip, Cap Off (IMPS/NAMP 167A) by following the natural seams to separate the tip side, tip center and tip bottom. The tip center is left whole and sold as a roast. Average weight is 2 to 2-1/2 pounds. RECIPE FROM "BEEFITSWHATSFORDINNER.COM" *** UPDATE 10/29/08 - Remember that this is a tough cut of meat if overcooked. Cooked to medium, it is very chewy and you'll have to cut it in 'wafer' thin slices, medium rare is the most you can get away with. I tried this on a cut of cross rib and the seasonings overpowered it so let me know if you have any luck using with different cut of meat. I have cooked it too long and although had great flavor was just to rough to eat for my taste, so I used for stew meat the next day..

Provided by Bess Ebee

Categories Roast Beef

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 -2 1/2 lbs center sirloin tip roast
1 tablespoon minced fresh parsley
1 teaspoon dried thyme leaves, crushed
1 teaspoon vegetable oil
1 garlic clove, minced
1/2 teaspoon cracked black pepper
salt
1 cup sour cream
1/2 cup prepared horseradish
2 tablespoons milk
1 tablespoon snipped fresh chives
1/8 teaspoon white pepper

Steps:

Instructions:.
Heat oven to 325°F.
Combine parsley, thyme, oil, garlic and black pepper; press evenly onto all surfaces of beef roast.
Place roast on rack in shallow roasting pan.
Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare, but watch it CLOSELY. I strongly recommend using a meat thermometer with this one.
Meanwhile combine sauce ingredients in small bowl; cover and refrigerate.
Remove roast when meat thermometer registers 140°F for medium rare. (Do not overcook.) Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare.) Carve roast into THIN slices; season with salt, as desired. Serve with sauce.

THE VERY BEST CREAMY HORSERADISH SAUCE

The Very Best Creamy Horseradish Sauce image

Ready in under a minute, this easy Creamy Horseradish Sauce is the best topping for beef tenderloin, steaks, prime rib or your favorite sandwiches. Goes well with fish and chicken, too!

Provided by Kellie

Categories Condiment sauce

Time 2m

Number Of Ingredients 7

Ingredients

1 cup sour cream
1/4 cup prepared horseradish
1 1/2 tablespoons dijon mustard
1 teaspoon champagne vinegar
1 teaspoon worcestershire sauce
1/2 tablespoon fresh chopped chives
salt and pepper to taste

Steps:

Whisk together the sour cream, horseradish, dijon, vinegar, worcestershire sauce, salt, pepper and chives.
Transfer to an airtight container and store in the refrigerator for up to 5 days.

Nutrition Facts : Calories 41 kcal, Carbohydrate 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 62 mg, Sugar 1 g, ServingSize 1 serving

HORSERADISH CREAM SAUCE RECIPE

Horseradish Cream Sauce Recipe image

Horseradish cream sauce is the perfect accompaniment for beef of all kinds, particularly roasts and steaks.

Provided by Joshua Bousel

Categories Condiments and Sauces Sauce Condiment

Time 40m

Number Of Ingredients 7

Ingredients

1/2 cup heavy cream
1/2 cup crème fraîche or sour cream
1/2 cup store-bought or homemade preserved horseradish
2 tablespoons minced chives
1 tablespoon freshly squeezed lemon juice
Kosher salt, to taste
Freshly ground black pepper, to taste

Steps:

In a medium bowl, whisk heavy cream until thickened, but not yet at soft peaks.
Fold in crème fraîche, horseradish, chives, lemon juice, salt, and pepper. Refrigerate for 30 to 60 minutes before using, or transfer to airtight container and refrigerate up to 2 weeks.

Nutrition Facts : Calories 77 kcal, Carbohydrate 2 g, Cholesterol 23 mg, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, Sodium 86 mg, Sugar 1 g, Fat 8 g, ServingSize Makes 1 1/2 cups, UnsaturatedFat 0 g

HORSERADISH CHIVE SAUCE

Horseradish Chive Sauce image

Provided by Tyler Florence

Categories condiment

Time 5m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 pint sour cream
1 teaspoon Dijon mustard
1/2 cup prepared horseradish
2 tablespoons chopped chives
Salt and freshly ground black pepper, to taste

Steps:

Fold all ingredients together in a mixing bowl and combine well. Refrigerate until ready to use.

CREAMY CHIVE AND HORSERADISH SAUCE

Creamy Chive and Horseradish Sauce image

This sour cream and chive sauce heats things up a bit with the addition of horseradish.

Provided by Food Network Kitchen

Time 15m

Yield 8-10

Number Of Ingredients 4

Ingredients

Kosher salt and freshly ground black pepper
1 bunch chives, roughly chopped (about 3/4 cup)
1 cup sour cream
1/3 cup prepared horseradish, drained

Steps:

Bring a small pot of salted water to a boil. Add the chives and cook until bright green and tender, about 3 minutes. Drain and rinse under cold water until cooled. Gently squeeze the water out of the chives. Put the chives, sour cream, horseradish, 1 1/4 teaspoons salt and 1/4 teaspoon pepper in a blender and blend until smooth.

HORSERADISH SAUCE

Horseradish Sauce image

This recipe is for a classic, creamy horseradish sauce that pairs perfectly with meat like steaks, beef tenderloin, or prime rib. It's flavorful but not overpowering with ingredients like fresh chives, dijon mustard, and sour cream.

Provided by Megan

Categories Sauce

Time 5m

Number Of Ingredients 7

Ingredients

½ cup sour cream
2 tablespoons prepared horseradish
1 tablespoon chives (finely chopped)
1 teaspoon apple cider vinegar
1 teaspoon dijon mustard
¼ teaspoon salt
Pinch black pepper

Steps:

Add all ingredients to a small mixing bowl and stir to combine. Serve immediately, optionally topped with chopped chives. Store covered in the fridge for up to 5 days.

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