Tongue With Mustard Horseradish Sauce Recipes

BAREFOOT CONTESSA'S MUSTARD HORSERADISH SAUCE

Barefoot Contessa's Mustard Horseradish Sauce image

Saw this on the Contessa's show on the Food Network last night. She serves it with a standing rib roast. I think it has many possibilities, perhaps as a base for a dip with chipped beef? The whole-grain mustard adds great texture. I made this for Christmas to go with Recipe #95534 ("da Best" Chicago-style Italian Beef) and it was a heavenly combination. This made a lot so I took one and a half cups of the sauce, added about one cup of shredded sharp cheddar cheese and 3 chopped hard-boiled eggs. It was a lovely dip for crackers.

Provided by Kats Mom

Categories Sauces

Time 5m

Yield 2 cups

Number Of Ingredients 6

Ingredients

1 1/2 cups mayonnaise, the good kind
3 tablespoons Dijon mustard
1 1/2 tablespoons whole grain mustard
1 tablespoon prepared horseradish
1/3 cup sour cream
1/4 teaspoon kosher salt

Steps:

Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.

Nutrition Facts : Calories 1891, Fat 133.9, SaturatedFat 17.2, Cholesterol 65.7, Sodium 20601.8, Carbohydrate 133.7, Fiber 55.7, Sugar 27.7, Protein 75.9

MUSTARD-HORSERADISH SAUCE

Mustard-Horseradish Sauce image

Categories Sauce Dairy Mustard Low Carb Horseradish Winter Tarragon Sour Cream Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 5

Ingredients

2/3 cup sour cream
1/4 cup Dijon mustard
2 tablespoons olive oil
2 tablespoons prepared white horseradish
2 tablespoons chopped fresh tarragon

Steps:

Mix all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

BEEF TONGUE AND HORSERADISH SAUCE

Beef Tongue and Horseradish Sauce image

Different and not for everyone. The first time I served this family dish to my husband, he just looked at me.... and then he tried the first bite and loved it!

Provided by Aroostook

Categories Beef Organ Meats

Time 4h30m

Yield 30 serving(s)

Number Of Ingredients 7

Ingredients

1 beef tongue
2 medium onions
2 bay leaves
salt and pepper
2 whole cloves
1 cup heavy cream
2 tablespoons prepared horseradish

Steps:

Scrub fresh beef tongue with vegetable brush in running water.
Soak 1 hour in salted water.
Place tongue in pot, cover with hot water.
Add spices and simmer for 4 hours.
Remove pot from heat and let cool.
Remove cooled meat from pot.
Using a sharp knife, split outer layer, trim and remove outer layer of skin.
To serve, slice thin at a slight angle.
Reheat in microwave for 1 minute.
Serve with horseradish cream.

EASY HORSERADISH MUSTARD SAUCE

Easy Horseradish Mustard Sauce image

Make and share this Easy Horseradish Mustard Sauce recipe from Food.com.

Provided by CountryLady

Categories Sauces

Time 2m

Yield 12 serving(s)

Number Of Ingredients 4

Ingredients

1/4 cup prepared horseradish
1/4 cup Dijon mustard
1 cup sour cream
salt and pepper (to taste)

Steps:

Drain horseradish in a strainer.
I push down with my knuckles to remove excess liquid.
Combine with remaining ingredients& mix well.

TONGUE WITH MUSTARD-HORSERADISH SAUCE

Tongue with Mustard-Horseradish Sauce image

Categories Milk/Cream Beef Mustard Horseradish Meat Spring Winter Anise Dill Simmer Boil Gourmet

Yield Serves 6

Number Of Ingredients 18

Ingredients

For tongue:
1 (3 pound) fresh beef tongue
1 large onion, sliced
6 garlic cloves, smashed
1 bay leaf
1 whole star anise
1/2 teaspoon black peppercorns
2 tablespoons salt
For sauce:
1/4 cup chopped shallot (1 large)
2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
1/4 cup heavy cream
2 tablespoons whole-grain Dijon mustard
1 tablespoon bottled horseradish
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
1/2 teaspoon fresh lemon juice

Steps:

Cook tongue:
Rinse tongue well with cold water and place in a deep 6- to 8-quart pot. Add cold water to cover by 3 inches, then add remaining tongue ingredients. Cover pot and bring to a boil. Simmer, partially covered, until tongue is fork-tender, 2 1/2 to 3 hours. fork-tender, 2 1/2 to 3 hours.
Transfer tongue to a cutting board (reserve 1 1/2 cups cooking liquid) and, when cool enough to handle, peel off skin and trim any fat or gristle. Skim off fat from cooking liquid and pour liquid through a paper-towel-lined sieve into a large bowl, discarding solids. Keep tongue warm, covered.
Make sauce:
Cook shallot in butter in a 2-quart heavy saucepan over moderate heat, stirring frequently, until softened. Whisk in flour and cook, whisking, 1 minute. Gradually whisk in reserved cooking liquid and cream, then bring to a boil, whisking.
Simmer sauce, whisking, until slightly thickened, 2 to 3 minutes. Whisk in mustard, horseradish, herbs, lemon juice, and salt and pepper to taste.
Slice tongue and serve with sauce.

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