Horseradish Lime Sauce Recipes

HORSERADISH SAUCE FOR ROAST BEEF

Steps:

• Gather the ingredients.
• Add the sour cream, mustard, prepared horseradish, chives, salt, and pepper into a mixing bowl. Stir well.
• Cover and refrigerate for at least 2 hours to let the flavors come together.
• About 15 minutes before you want to serve it, take it out of the fridge and let it sit at room temperature so it isn't ice-cold. Stir before serving.

HORSERADISH AND LIME SAUCE

Steps:

• 1. Using a blender or food processor, mix all ingredients together for 1 minute until thoroughly blended.
• 2. Place in a tightly sealed jar and refrigerate overnight before serving.

CRISP SCALLOPS WITH HORSERADISH LIME SAUCE

Steps:

• Put graham crackers in a resealable plastic bag and with a rolling pin lightly crush until crumbs are coarse. In a bowl stir together crumbs and salt. Discard small tough muscle from side of each scallop and halve any large scallops. Pat scallops dry.
• In a 4-quart heavy saucepan or heavy kettle heat 1 1/2 inches oil to 365°F. on a deep-fat thermometer. Working in batches of 6, dip scallops in egg to coat, letting excess drip off, and roll in crumb mixture. Fry scallops, stirring gently, 2 minutes, or until browned and cooked through. Transfer scallops as cooked with a slotted spoon to paper towels to drain and season with salt and pepper.
• Serve scallops on a platter with sauce.

CREAMY CHIVE AND HORSERADISH SAUCE

Steps:

• Bring a small pot of salted water to a boil. Add the chives and cook until bright green and tender, about 3 minutes. Drain and rinse under cold water until cooled. Gently squeeze the water out of the chives. Put the chives, sour cream, horseradish, 1 1/4 teaspoons salt and 1/4 teaspoon pepper in a blender and blend until smooth.

HORSERADISH SAUCE

Steps:

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

GRILLED SALT AND PEPPER SHRIMP WITH TOMATO HORSERADISH SAUCE WITH LIME JUICE

Steps:

• Preheat the grill to medium-high heat. Thread the shrimp onto skewers. Sprinkle the shrimp generously with salt and pepper. Cook the shrimp on the grill for 2 minutes, flip, and then cook until pink, an additional minute. Serve with lemon wedges and the Tomato Horseradish Sauce with Lime Juice.
• Preheat the oven to 400 degrees F.
• Place the cherry tomatoes in a 13-by-9-inch baking dish. Toss the tomatoes in the olive oil, oregano and garlic. Season heavily with salt and pepper. Roast until the tomatoes are fully cooked, about 40 minutes.
• Once the tomatoes are cooked, place them in a blender and process until smooth. Stir in the horseradish and lime juice. Check for seasoning and serve.

HORSERADISH CREAM SAUCE

Steps:

• Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

HORSERADISH SAUCE

Steps:

• Mix the ingredients together: In a medium-sized bowl, mix ingredients together. Serve as a sauce for steak or pork.

HORSERADISH SAUCE

Steps:

• Mix together the sour cream, horseradish, heavy cream, mustard and some salt and pepper in a bowl. Refrigerate until needed.

SMOKED SALMON WITH PRAWNS, HORSERADISH CREAM & LIME VINAIGRETTE

Steps:

• Mix the crème fraîche with the horseradish and a little salt and pepper. For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil. Lay the smoked salmon and prawns on 2 plates, then top with a dollop of the horseradish cream. Toss the salad in most of the dressing and pile on top. Drizzle the remaining dressing around the plate and serve.

HORSERADISH SAUCE

Steps:

• Put the sour cream in a mixing bowl. Add the horseradish, vinegar, salt, pepper and Tabasco. Stir to blend the ingredients. If desired, add more horseradish to taste.

LIME HORSERADISH SALAD

Steps:

• Drain pineapple, reserving the juice.
• Add enough water to the juice to make 2 cups liquid.
• Place Jello in saucepan with the liquid.
• Heat until it is dissolved; do not boil.
• Set aside.
• Mix pineapple, cottage cheese, milk, horseradish, nuts and mayo.
• Pour Jello into this mixture and blend well.
• Pour into a 9"x13" Pyrex dish.
• Refrigerate until set.
• Recipe can be halved and placed in an 8"x8" dish.