Grouper Horseradish Sauce Recipes

HORSERADISH SAUCE

Steps:

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

GROUPER & HORSERADISH SAUCE

Steps:

• Place bell pepper in a 9-inch pie plate, cover w/ plastic wrap & vent, microwave on high 2 minutes, remove & set aside.
• Wipe pie plate.
• Quarter fish, arrange in pie plate, sprinkle with pepper; top with bell pepper and onion.
• Microwave, uncovered, on high 7-8 minutes until fish flakes easily.
• Drain & cover.
• Combine salad dressing and next three ingredients in 1-cup glass measure; stir.
• Microwave on high for 1 minute.
• Serve sauce with fish and garnish with lemon wedges.

HORSERADISH DILL SAUCE

Steps:

• Mix together all ingredients and refrigerate for at least 2 hours prior to serving. (It is best if left 24 hours for flavors to truly come together).

ROASTED GARLIC AND HORSERADISH CREAM SAUCE FOR PRIME RIB

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Cut about 1/2 inch off the top of the garlic head, making sure that the tops of the cloves are open and exposed. Place on a square of aluminum foil, drizzle the top with olive oil, and lightly season with pepper. Wrap the bulb up in the foil.
• Bake in the preheated oven until the cloves are soft and the tops are brown and caramelized, 30 to 40 minutes. Set aside.
• Pour the cream in a small saucepan and heat over medium heat, stirring often, until just starting to bubble. Reduce heat to low and simmer, stirring occasionally, until reduced by half, 25 to 30 minutes.
• Remove the garlic cloves from the head using a fork and place them in a small bowl. Mash them with the fork until smooth. Add horseradish and salt and stir until combined.
• Stir horseradish-garlic mixture into the cream and continue to simmer until the sauce is thick and creamy and the horseradish flavor has mellowed, 5 to 10 minutes.