Hollandaise With Mustard And Horseradish Recipes

ASPARAGUS WITH MUSTARD HOLLANDAISE

Steps:

• Cook 2 bunches jumbo asparagus (trimmed and peeled) in salted boiling water until crisp-tender, about 3 minutes; drain. Combine 2 egg yolks and 1 tablespoon each lemon juice and hot water in a heatproof bowl set over a saucepan of simmering water. Cook, whisking constantly, until thickened, 1 to 3 minutes (remove from the heat if the eggs start to scramble). Gradually whisk in 1 1/2 sticks cut-up butter until thickened, 3 to 5 minutes. Whisk in 4 teaspoons whole-grain mustard; season with salt and cayenne. Thin with lemon juice as needed. Serve over the asparagus.

HORSERADISH MUSTARD SLAW

Steps:

• Combine cabbage, carrots, and celery in a large bowl. Whisk vinegar sugar, salt, and pepper together in a small bowl; pour over cabbage and stir until well coated. Refrigerate cabbage mixture for 15 minutes.
• Mix mayonnaise, horseradish, and mustard together in a bowl; stir into cabbage mixture. Add parsley, celery seed, onion powder, and mustard; mix well. Refrigerate until chilled, at least 30 minutes.

QUICK AND EASY MOCK HOLLANDAISE SAUCE

Steps:

• Whisk mayonnaise, sour cream, lemon juice, mustard, paprika, and hot pepper sauce together in a small saucepan over medium heat until warmed through, 2 to 3 minutes.

HOLLANDAISE WITH MUSTARD AND HORSERADISH

Steps:

• Melt butter in a small saucepan over medium heat; slowly bring to a boil, skimming froth from surface. Carefully pour melted butter into a small bowl, holding back the milky sediment in the bottom of the pan. The clarified butter should be the color of light olive oil; let cool to room temperature.
• In a medium heavy-bottomed saucepan, mix vinegar together with 1/4 cup cold water and crushed peppercorns. Place over medium-high heat until liquid is reduced by one-third; remove from heat and let cool completely. Add egg yolks to cooled reduction and whisk to combine.
• Place saucepan on a heat diffuser over very low heat; whisk, making sure the whisk comes in contact with the bottom of the pan. Gradually increase heat whisking, so the sauce emulsifies progressively and becomes smooth and creamy, 8 to 10 minutes; do not let the temperature of the sauce rise above 150 degrees.
• Remove saucepan from heat and whisk in clarified butter in a slow, steady stream; season with salt. Stir in lemon. Line a chinois or fine mesh strainer with cheesecloth; strain mixture and discard solids. Mix together mustard powder and water; stir into hollandaise sauce along with horseradish. Use sauce immediately.

HORSERADISH MUSTARD

Steps:

• Combine the mustard, horseradish and brown sugar in a medium bowl and mix together until blended. Add more horseradish for extra burn!

MUSTARD-HORSERADISH SAUCE

Steps:

• Mix all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

MUSTARD-HORSERADISH SAUCE

Steps:

• In a small bowl, stir together Dijon mustard, grainy mustard, and horseradish. Season with coarse salt and ground pepper.

HORSERADISH AND MUSTARD-CRUSTED BEEF TENDERLOIN

Steps:

• Combine mustard, crushed peppercorns and horseradish.
• Spread evenly over tenderloin.
• Pat bread crumbs onto mustard mixture.
• Cover with plastic wrap and refrigerate anywheres from 3 to 24 hours.
• Preheat oven to 350°.
• Unwrap tenderloin.
• Place tenderloin in a shallow casserole dish or roasting pan, coated with cooking spray.
• Bake for approximately 2 hour. (Medium - Well).
• Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing.
• Enjoy!

BAREFOOT CONTESSA'S MUSTARD HORSERADISH SAUCE

Steps:

• Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.

DOUBLE HOT HORSERADISH MUSTARD

Steps:

• In a blender, combine all ingredients. Cover and process until smooth. Transfer to a small jar and cover tightly. Store in the refrigerator.

HORSERADISH-MUSTARD VINAIGRETTE

Steps:

• Combine the olive oil, vinegar, shallot, horseradish, and mustard in a small bowl or a jar with a tight-fitting lid. Whisk or shake until well combined, season with salt and pepper to taste, and serve or refrigerate in an airtight container until ready to serve.