Horseradish Salsa Verde Recipes
HORSERADISH SALSA VERDE
From Bon Appetit....great on steak, roast chicken, or on a baguette. Only use fresh herbs! Can be made 3 days ahead....just store in the refrigerator and bring to room temperature and stir before serving.
Provided by breezermom
Categories < 30 Mins
Time 20m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Whisk the first 9 ingredients and 1 tsp salt in a medium bowl to blend.
- Season to taste with more salt, if desired.
- Add pepper to taste.
HORSERADISH SALSA VERDE
Steps:
- Whisk first 9 ingredients and 1 tsp salt in a medium bowl to blend. Season to taste with more salt, if desired, and pepper. Can be made 3 days ahead. Cover and chill. Return to room temperature and stir again before using.
SALSA QUEENS COPYCAT "CREAMY HORSERADISH SAUCE"
I was paying $5 for a small container at Whole Foods so I decided to make it myself. My family likes my version better than the "Sauce Queens" brand! This sauce has a wonderful, creamy, full flavor that compliments instead of overwhelming. We use it in place of mayo all the time. Perfect with steaks, London broil, prime rib, burgers, sandwiches, meatloaf, fish, an addition to your potatoes and even hot dogs! Amazing versatile sauce.
Provided by Nedley Meyers
Categories Sauces
Time 5m
Yield 1 3/4 cups, 14 serving(s)
Number Of Ingredients 8
Steps:
- Combine sour cream, mayonnaise, horseradish, apple cider vinegar, mustard powder, salt and both peppers in a medium bowl. Chill for at least an hour before serving.
- May be refrigerated for up to 5 days.
- Use instead of mayo. Perfect with steaks, London broil, prime rib, burgers, sandwiches, meatloaf, fish, an addition to your potatoes and even hot dogs! Amazing versatile sauce.
ROAST SALMON WITH RYE & HORSERADISH CRUMBLE & KALE SALSA VERDE
A great alternative Sunday lunch, try this play on the classic combination of salmon, rye, horseradish and kale that work so well in a salad or sandwich
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 1h
Number Of Ingredients 15
Steps:
- Heat oven to 160C/140C fan/gas 4. To make the crumble, mix the crumbs, onion flakes, herbs, horseradish, 1 tsp salt and melted butter together, then set aside. Line a baking tray with baking parchment, scatter over the sliced onions and drizzle with cider. Sprinkle with a little salt and lay the salmon on top, skin-side up. Loosely pack over the crumble mix. Roast in the oven for 20 mins, or until just cooked through.
- While the fish is cooking, blanch the kale in boiling water for 2 mins, drain and refresh under cold water. Put the kale, garlic, lemon zest, oil and anchovies in a food processor and blend to a coarse salsa. Season to taste.
- Once the fish is cooked, remove from the oven and leave to rest for 5 mins. Pull apart into large chunks and serve with onions, salsa and crème fraîche.
Nutrition Facts : Calories 638 calories, Fat 46 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 1.9 milligram of sodium
SALSA VERDE (GREEN SAUCE)
Try our delicious salsa verde recipe with tarragon, parsley, capers and wild garlic. This herby green sauce is perfect with traditional roast chicken and fish
Provided by Rosie Birkett
Categories Side dish
Time 10m
Number Of Ingredients 7
Steps:
- Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
- Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
- Add the vinegar, little by little, stirring and tasting as you go - trust your palate!
Nutrition Facts : Calories 474 calories, Fat 51 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 2.4 milligram of sodium
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