Horseradish Mustard Mayonnaise Recipes

HORSERADISH-MUSTARD MAYONNAISE (BOBBY FLAY)

Steps:

• Whisk all ingredients together.
• Cover and refrigerate for at least 30 minutes.
• May be made 1 day in advance.

FILET OF BEEF WITH MUSTARD MAYO HORSERADISH SAUCE

Steps:

• Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
• Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important.
• Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
• Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
• Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.

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 MAYONNAISE SAUCE

Steps:

• Stir mayonnaise, mustard, horseradish, and Worcestershire sauce together until smooth.

HORSERADISH MUSTARD DIP

Steps:

• In a small bowl, combine the yogurt, chives, mayonnaise, dill, horseradish, mustard, salt and pepper. Cover and refrigerate until serving. Serve with vegetables.

HORSERADISH MAYONNAISE

Steps:

• Mix all ingredients together.
• Cover and chill until ready to serve.
• Store in an airtight container in refrigerator up to 1 week.

MUSTARD HORSERADISH SAUCE

Steps:

• In a small mixing bowl, beat the whipping cream just until it starts to thicken. Add the remaining ingredients, blend well with a spoon, and serve. Store any leftover sauce in a tightly sealed container and refrigerate for up to 3 days.

HORSERADISH MAYONNAISE

Steps:

• Put the egg yolk, mustard, vinegar, salt and pepper in a mixing bowl. Start beating briskly with a wire whisk and gradually add the oil until all of it is added.
• Stir in the horseradish.

HORSERADISH MUSTARD MAYONNAISE

Steps:

• Whisk together the mayonnaise, mustard, and horseradish in a small bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be prepared 1 day in advance and kept covered in the refrigerator.

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 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.

EASY HORSERADISH-MUSTARD SAUCE

Steps:

• Mix sour cream, horseradish and mustard until well blended. Season with pepper; cover.
• Refrigerate at least 1 hour.
• Serve with cooked roast beef.