Green Horseradish Sauce Recipes

HORSERADISH SAUCE RECIPE

Steps:

• In a small mixing bowl, stir all of the ingredients together. Serve right away or cover and refrigerate for about 2 weeks.

HORSERADISH SAUCE

Steps:

• In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.

BAKED CHICKEN WITH GREEN SPINACH-HORSERADISH SAUCE

Steps:

• Coat a large saute pan or large stovetop grill pan with cooking spray. Season both sides of chicken with salt and black pepper. Place chicken on prepared pan and cook until golden brown on each side and cooked through.
• Meanwhile, in a food processor, combine spinach, mayonnaise, vermouth, horseradish, lemon juice, and parsley. Process until blended and smooth. Season, to taste, with salt and black pepper. Spoon sauce over half of the chicken. Reserve remaining chicken for another recipe.
• Serve half (2 cups) of the rice with this meal and reserve remaining rice for another recipe. Garnish with lemon wedges.

GREEN HORSERADISH SAUCE

Steps:

• Place spinach in sieve and press very dry. Place 1/4 cup firmly packed spinach in processor (reserve remainder for another use). Add arugula and parsley; chop finely. Add remaining ingredients; blend. Add more wine by tablespoonfuls to thin to desired consistency. Season with salt and pepper. Transfer to bowl. (Can be made 1 day ahead. Cover; chill.)

GREEN BEANS IN CREAMY HORSERADISH SAUCE

Steps:

• Stir together the creamy horseradish, mustard, lemon zest and juice in a small bowl.
• Melt the butter in a large skillet over medium heat. Add the green beans and sauté until barely tender, 5 minutes. Add the horseradish mixture and continue sautéing until the beans are tender and coated in the sauce. Add salt and pepper to taste. Serve immediately.

SALMON WITH HORSERADISH GREEN GODDESS SAUCE

Steps:

• Place rack in top third of oven; preheat to 450°F. Blend mayonnaise, 1/3 cup chopped basil, and next 4 ingredients in processor. Season sauce with salt and pepper.
• Sprinkle salmon steaks with salt and pepper. Spread with thin layer of sauce. Place steaks, sauce side down, on small rimmed baking sheet. Spread second side with thin layer of sauce.
• Bake salmon until just opaque in center, about 12 minutes. Transfer to platter. Garnish with basil leaves and serve with remaining sauce.

GREEN BEANS WITH HORSERADISH SAUCE

Steps:

• Wash beans and remove ends and strings.
• In a medium saucepan cook green beans in a small amount of boiling water for 20 to 25 minutes or until crisp-tender.
• Meanwhile, for sauce, in a small saucepan stir together the yogurt and flour.
• Stir in horseradish, mustard and celery seed.
• Cook and stir till thickened and bubbly.
• Cook and stir for 1 minute more.
• Pour sauce over green beans; toss gently to coat.

GREEN BEAN SAUCE

Steps:

• Mix the eggs, mayonnaise, horseradish, lemon juice, salt, black pepper, garlic powder, parsley, and Worcestershire sauce in a bowl until well blended.

GREEN BEANS WITH HORSERADISH SAUCE RECIPE

Steps:

• How to make it Sauté onion in butter then add flour and stir well. Add milk and cook until smooth and thick. Add horseradish and mustard. Pour sauce over warm beans and serve immediately.

BUTTERMILK FRIED CHICKEN WITH GREEN CHILE-HORSERADISH SAUCE

Steps:

• Bring a large pot of salted water to boil. Add the beans and cook 3 to 4 minutes, remove and cool in a bath of ice water.
• Prepare the Green Chile-Horseradish Sauce and the Buttermilk Fried Chicken. As chicken cooks, heat 2 tablespoons butter in a large saute pan, add the green beans and season with salt and pepper. Keep warm.
• To serve, spoon 1/4 cup Green Chile-Horseradish Sauce onto each plate. Top each plate with 1/8 of green beans and 1/8 of cutlets. Garnish each plate with srirachi sauce.
• FOR THE CHICKEN: Soak the cutlets in the buttermilk for 2 hours. On a plate or in a shallow bowl, combine the flour, pepper and salt. Heat oil to 350 degrees.
• Remove the chicken from the buttermilk and dredge in the flour. Fry until golden brown and crispy on the outside, about 5-10 minutes (depending on size of cutlets). Drain on paper towels.
• FOR THE SAUCE: In a saucepan over medium heat, melt 1 tablespoon butter and add chiles, horseradish and pickle relish. Cook 3 minutes and add heavy cream. Turn heat to medium high, cook 3 minutes, then puree in a food processor or blender (be very careful with hot liquids in the blender, as they can overflow suddently). Strain the mixture and return to the saucepan over medium heat. Add the remaining butter and cook, stirring occasionally, until sauce is reduced to about 2 cups (it should be fairly thin). Keep warm.

TOMATOES WITH HORSERADISH SAUCE

Steps:

• Coat a large skillet with refrigerated butter-flavored spray. Heat skillet over medium heat. Add tomato slices; cook for 2-3 minutes on each side or until edges begin to brown. In a small bowl, whisk the mayonnaise, cream and horseradish. Spoon over tomatoes. Sprinkle with parsley.