Whipped Horseradish Sauce Recipes

WHIPPED HORSERADISH SAUCE

Steps:

• Whisk the cream in a mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Season with the white pepper, hot sauce, and horseradish. Stir to combine.

WHIPPED POTATOES WITH HORSERADISH

Steps:

• Brush an 8x8x2" or other 6-cup baking dish with 1 tablespoon melted butter. Place potatoes in a large pot and add cold water to cover by 1". Add a large pinch of salt; bring to a boil, then reduce heat to medium-low. Cover with lid slightly ajar and gently simmer until potatoes are tender, about 20 minutes.
• Drain potatoes; return to same pot. Shake and stir with a wooden spoon over very low heat until dry. Then, using a potato masher, mash coarsely. Using a hand mixer, beat 1/2 cup butter into potatoes, a few pieces at a time, until blended. Beat in cream cheese, adding a few pieces at a time, then horseradish. With motor running, gradually add milk, beating until potatoes are light and fluffy, 4-5 minutes. Season well with salt and pepper.
• Stir in scallions. Scrape potatoes into prepared dish.3 Use a spatula to create peaks across the surface. Drizzle potatoes with remaining 1 tablespoon melted butter and sprinkle with paprika. DO AHEAD: Potatoes can be made 1 day ahead. Let stand at room temperature to cool. Cover and chill.
• Preheat oven to 350°F. Bake potatoes, uncovered, until they are heated through and top is golden, about 40 minutes (if chilled, add 10 minutes).

HORSERADISH CREAM SAUCE

Steps:

• Stir the mayonnaise, horseradish, and Dijon mustard in a bowl until evenly combined. Fold in the whipped cream, then season to taste with sugar, salt, and pepper.

HORSERADISH CREAM SAUCE

Steps:

• In a small bowl, combine horseradish, vinegar, lemon juice, mustard, salt and pepper. In another bowl, beat cream until soft peaks form; fold into horseradish mixture.

WHIPPED HORSERADISH SAUCE

Steps:

• In small bowl, stir all ingredients except whipping cream until well mixed; set aside.
• In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff. Carefully fold into sour cream mixture.
• Store sauce covered in refrigerator.

WHIPPED HORSERADISH SAUCE

Steps:

• With a mixer using the whisk attachment, whip cream and cream cheese on medium speed until whisk just begins to leave marks, about 4 minutes. Remove from mixer and add horseradish, pepper, 2 tsp. lemon juice, and 1/2 tsp. salt. Whisk by hand to blend and thicken. Taste and add more salt and lemon juice if you like.

HORSERADISH BUTTER

Steps:

• Pulse 1 stick softened butter in a food processor with 1/3 cup chopped chives, 3 tablespoons horseradish, 1 teaspoon salt and 1/2 teaspoon lemon zest until smooth. Scrape the butter onto plastic wrap or parchment, wrap and shape into a log. Chill until firm. Slice and serve over grilled steak.
• TIP: Try making other flavored butters with odds and ends from your fridge: capers, pickles, olives or even hot sauce.

CREAMY HORSERADISH SAUCE

Steps:

• In a bowl, whip cream until soft peaks form. Add mayonnaise and salt; blend thoroughly. Fold in horseradish. Chill until serving. Use as a condiment with roast beef, corned beef, pork or sandwiches.

LAWRY'S WHIPPED CREAM HORSERADISH

Steps:

• Whip cream until stiff peaks form.
• Fold in seasoned salt, horseradish and Tabasco until well mixed.
• Make sure to use either the prepared horseradish or the freshly grated horseradish but not both.

HORSERADISH SAUCE

Steps:

• Stir horseradish, salt, pepper, and lemon juice into whipped cream.

WHIPPED HORSERADISH

Steps:

• Line a fine mesh sieve with cheesecloth. Strain the horseradish for 2-3 minutes, or until reduced to 3/4 cup. Press on the horseradish with a spoon or squeeze the cheesecloth to extract all the liquid.
• In a mixing bowl, whip the cream with a wire whisk until it thickens to the consistency of sour cream. You can use an electric mixer set on medium-high, but watch carefully so that the cream does not overwhip.
• Add the horseradish, mustard, salt, pepper and Tabasco.
• Whisk until thickened using a wire whisk or electric mixer. The sauce should be moist and the consistency of whipped cream.
• Refrigerate for at least 1 hour, then serve immediately or transfer to a covered storage container and refrigerate up to an additional day.

HORSERADISH SAUCE

Steps:

• Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended and smooth add the broth, stirring rapidly with the whisk.
• When thickened and smooth add the cream and bring to a boil, stirring. Add salt and pepper. Stir in the horseradish and Tabasco sauce.

TRADITIONAL HORSERADISH SAUCE

Steps:

• Beat cream with mixer on high speed until soft peaks form.
• Whisk in remaining ingredients.
• Refrigerate 1 hour.