Horseradish Sauce With Dill Recipes

YOGURT-HORSERADISH-DILL DRESSING

Yogurt-Horseradish-Dill Dressing image

Provided by Katie Lee Biegel

Time 5m

Yield about 1/2 cup

Number Of Ingredients 7

Ingredients

1/2 cup full-fat plain Greek yogurt
2 tablespoons sweet pickle relish
1 teaspoon prepared horseradish
1 teaspoon honey
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
2 tablespoons chopped fresh dill

Steps:

In a large bowl, whisk together the yogurt, relish, horseradish, honey, vinegar and mustard. Add the dill and toss. Cover and refrigerate until ready to serve. Serve with broccoli slaw or any other summer side.

HORSERADISH SAUCE

Horseradish Sauce image

This sauce is wonderful with London Broil or Prime Rib. It is also very good with Roast Beef. We use it on beef sandwiches like a spread.

Provided by CAROL46

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 5m

Yield 8

Number Of Ingredients 6

Ingredients

2 tablespoons prepared horseradish
1 tablespoon cider vinegar
1 teaspoon dry mustard
3 tablespoons reduced-fat mayonnaise
⅛ teaspoon ground red pepper
½ cup nonfat sour cream

Steps:

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

Nutrition Facts : Calories 20.3 calories, Carbohydrate 3.2 g, Cholesterol 2.7 mg, Fat 0.2 g, Fiber 0.2 g, Protein 0.7 g, Sodium 33.1 mg, Sugar 1.4 g

FISH CAKES WITH COLESLAW AND HORSERADISH-DILL SAUCE

Fish Cakes with Coleslaw and Horseradish-Dill Sauce image

Provided by Bon Appétit Test Kitchen

Categories Food Processor Fish Sauté Quick & Easy High Fiber Dinner Horseradish Mayonnaise Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

2 large lemons
1/2 cup mayonnaise
1/2 cup chopped green onions, divided
2 tablespoons sweet pickle relish
2 tablespoons prepared horseradish
3 tablespoons chopped fresh dill, divided
4 slices white sandwich bread, torn into pieces
8 ounces mahi-mahi, cut into 8 strips
1 large egg, lightly beaten
1 8-ounce bag coleslaw mix
2 tablespoons olive oil

Steps:

Grate enough lemon peel to measure 2 1/2 teaspoons. Halve lemons; squeeze enough juice to measure 1/4 cup. Mix peel, 2 tablespoons juice, mayonnaise, 1/4 cup green onion, relish, horseradish, and 2 tablespoons dill in bowl; set sauce aside.
Grind bread to fine crumbs in processor. Place 1 cup breadcrumbs in medium bowl. Place remaining breadcrumbs in 13x9-inch baking dish. Using on/off turns, very coarsely chop fish in processor (do not form paste). Add fish to breadcrumbs in bowl; gently mix in egg, 1 tablespoon sauce, and 1/4 cup green onion. Shape fish mixture into four 31/2-inch-round cakes; thickly coat with breadcrumbs in baking dish.
Toss coleslaw mix, 3 tablespoons sauce, 2 tablespoons lemon juice, and 1 tablespoon dill in bowl. Season with salt and pepper.
Heat oil in large nonstick skillet over medium heat. Add fish cakes; sauté until cooked through, about 2 minutes per side. Serve fish cakes with slaw and sauce.

SALMON WITH CREAMY DILL SAUCE

Salmon with Creamy Dill Sauce image

There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery, Everett, Washington

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 salmon fillet (about 2 pounds)
1 to 1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 cup butter, cubed
DILL SAUCE:
1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
Pepper to taste

Steps:

Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

Nutrition Facts : Calories 418 calories, Fat 33g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 643mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.

HORSERADISH DILL SAUCE

Horseradish Dill Sauce image

Great on smoked salmon, smoked trout, a juicy hamburger or roast beef! I love the Horseradish Dill Sauce from Annie Gunn's (a restaurant here in St. Louis. . .they serve it with their smoked seafood platter), so I made an attempt to recreate it here and it's not bad :)

Provided by januarybride

Categories Sauces

Time 5m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon horseradish
1 teaspoon minced garlic
1 tablespoon fresh dill
1/2 teaspoon dried dill
1 tablespoon chopped chives
1/4 teaspoon no salt all purpose seasoning (I used Don's Flavor Enhancer With Very Low Sodium)
1/8 teaspoon seasoning salt

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).

LAMB CHOPS WITH HORSERADISH DILL CREAM

Lamb Chops With Horseradish Dill Cream image

Simple, fast and flavorful lamb chops served with a horseradish dill cream. These chops are seasonsed with garlic and rosemary, pan seared, and finished in the oven. Served with the horseradish dill cream, they are not only a quick after work meal but a great entree for company. This recipe's cooking method is made for good quality loin or rib chops, not shoulder chops. Lamb should not be cooked to more than medium doneness for the best results. Cook time does not include marinating time.

Provided by IHeartDogs

Categories Lamb/Sheep

Time 17m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
2 large garlic cloves, minced
1 tablespoon fresh rosemary, finely chopped
1/4 teaspoon kosher salt
fresh ground pepper
4 lamb loin chops, 1 to 1 1/2 inches thick, about 4 oz. each
1/2 cup creme fraiche
2 tablespoons green onions, finely chopped (dark green part only, about two green onions)
2 teaspoons finely chopped fresh dill or 3/4 teaspoon dried dill weed
2 tablespoons prepared white horseradish
1/2 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
fresh ground pepper

Steps:

In a shallow bowl or resealable bag, combine the olive oil, garlic, rosemary, 1/4 tsp salt and pepper (about 4 turns of the peppermill). Add the chops and marinate at least 30 minutes at room temperature. If marinating longer, refrigerate and bring back to room temperature before cooking.
While the lamb is marinating, make the cream. In a small bowl combine the creme fraiche, green onion, dill, horseradish, lemon juice, remaining 1/4 tsp salt and a few more turns of the peppermill. Mix well and refrigerate until ready to use.
Preheat oven to 400 degrees F.
Place a nonstick, ovenproof skillet over medium high heat. Remove chops from marinade and place in skillet and cook for 2 minutes on each side. Transfer pan to the oven and cook for 5 to 7 minutes, depending on the thickness of your chops this should yield a medium rare to medium doneness.
Using an oven mitt, remove pan from oven, remove chops from pan to serving dish and tent with foil for a 3-5 minutes. The chops will continue to cook a bit while sitting.
Serve with horseradish dill cream on the side.

WINTER VEGETABLES WITH HORSERADISH DILL BUTTER

Winter Vegetables with Horseradish Dill Butter image

Categories Potato Steam Vegetarian Quick & Easy High Fiber Low/No Sugar Horseradish Vinegar Carrot Parsnip Turnip Winter Brussels Sprout Dill Gourmet

Yield Serves 18

Number Of Ingredients 9

Ingredients

6 pounds small red potatoes, quartered and reserved in a bowl of cold water
3 pounds Brussel sprouts, trimmed and halved
1 1/2 pounds parsnips, peeled and cut into 2-inch sticks
1 1/2 pounds carrots, peeled and cut diagonally 1 inch thick
1 1/2 pounds small turnips, peeled and cut into sixths
3 sticks (1 1/2 cups) unsalted butter
1/3 cup drained bottled horseradish
1/3 cup cider vinegar
1/3 cup minced fresh dill

Steps:

In a large vegetable steamer set over boiling water steam separately the potatoes, the Brussels sprouts, the parsnips, the carrots, and the turnips for 8 to 12 minutes, or until they are just tender. In a saucepan melt the butter over moderate heat, stir in the horseradish, the vinegar, the dill, and salt and pepper to taste, and in a large baking pan toss the vegetables with the butter mixture. Keep the vegetables warm, covered, in a 200°F. oven.

HORSERADISH SAUCE WITH DILL

Horseradish Sauce with Dill image

This is a good dipping sauce for someone looking for something more spicy than tartar sauce. Excellent with braised fish. You may use more or less horseradish to suit your taste.

Provided by Bob Cody

Categories Sauces

Time 5m

Yield 8

Number Of Ingredients 4

Ingredients

1 cup sour cream
2 teaspoons prepared horseradish
1 tablespoon chopped fresh dill weed
salt to taste

Steps:

In a small bowl, stir together sour cream, horseradish, and dill. Season to taste with salt. Serve.n

Nutrition Facts : Calories 62.3 calories, Carbohydrate 1.4 g, Cholesterol 12.6 mg, Fat 6 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 3.8 g, Sodium 19.4 mg, Sugar 0.1 g

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