Creamy horseradish is one of the best and most indispensable sauces in cooking. It is good with roast beef in any form, ham, fish, poultry, boiled tongue, pork, potatoes, jellied meat, aspic, sandwiches, especially with turkey.
Spicy, airy, delicately tender - this is all creamy sauce with horseradish.
The prepared dressing can be served immediately or allowed to brew, leaving it in the cold for a period of 12 hours to a day. This will allow the flavors to meld together.
Ingredients:
- lemon juice - 1 tablespoon;
- olive oil - 3 tablespoons;
- sour cream - 7 tablespoons;
- mustard - 1 teaspoon;
- salt to taste.
Sour cream sauce. Step by step recipe
- Whisk lemon juice, olive oil and mustard with a whisk.
- Then carefully add sour cream one spoon at a time and stir.
Sour cream sauce is suitable for salads with meat, vegetable salads, and for baking fish and seafood. This sauce will replace mayonnaise in your usual salad. Try it, it's really tasty.
Ingredients:
- yolks - 2 pieces;
- juice of half a lemon;
- olive oil - 120 milliliters;
- garlic - 1 clove;
- green onions - 100 grams;
- pickled cucumber - 1 piece;
- salt to taste.
Tartar sauce. Step by step recipe
- Boil 2 eggs, remove the yolks, and mash them with lemon juice with a fork.
- Add olive oil and beat with a mixer or whisk. When the sauce begins to thicken, add finely chopped onion, garlic and cucumber. Mix everything up thoroughly.
Tartar sauce is quite independent, I would say, it “feels” more important on the table than the dish with which it is served! The taste is incredible! Even a piece of boiled fresh fish, if dipped in an incredibly tasty sauce, will give you completely new taste sensations.
Useful properties of horseradish
Horseradish is a perennial crop that grows throughout Europe; it multiplies quickly in any soil and is unpretentious to climatic conditions. It contains five times more vitamin C than exotic lemons.
Other useful components of the plant are essential oils, phytoncides, carbohydrates and mineral salts. Due to its rich vitamin composition and excellent taste, it is used:
- In cooking. Chopped horseradish is used to prepare seasonings and sauces. In summer, the root and leaves of the plant can be used to preserve vegetables;
- In folk medicine. The plant is valued for its antimicrobial and bactericidal properties. It is used to treat sore throat and infectious diseases. The use of horseradish-based infusions allows you to get rid of stones in the bladder, overcome hypertension, helps treat burns, improves appetite and intestinal activity;
- In cosmetology. Gruels from the root of the culture help to reduce pores, they have whitening properties, so they help get rid of freckles and age spots.
Ingredients:
- hard cheese - 175 grams;
- garlic - 2 cloves;
- cream - 200 grams;
- ground nutmeg;
- salt to taste.
Creamy cheese sauce. Step by step recipe
- Pour the cream into a small saucepan, bring it to a boil, but do not boil, add grated cheese to it, mix well and cook for 2 minutes.
- Pass the garlic through a press, add to this mass, then nutmeg and salt to taste. Boil for 3 minutes and the sauce is ready.
Creamy cheese sauce is usually served with chicken and mushrooms. And the julienne it makes is incredible, and the pizza is simply magical! With this sauce you can bake chicken and serve it with the finished dish.
Horseradish with garlic and tomatoes (“Hrenoder”)
- horseradish – 1 kg;
- tomatoes – 1 kg;
- garlic – 3 cloves;
- sugar – 40 g;
- salt – 20 g.
- Wash the tomatoes, pour boiling water over them, peel and cut into 4 parts.
- Peel the soaked roll and cut into small pieces.
- Peel the garlic and pass through a press.
- Prepare the meat grinder by attaching a thick plastic bag to it.
- Place several pieces of horseradish and tomatoes into the meat grinder one at a time and crank them until you run out. If the bag becomes full early, change it and then mix the contents of both bags.
- Add salt, sugar, garlic to the tomato-horseradish mixture and stir well.
- Place in clean, dry jars, roll them up or screw on the lids. Put it in the refrigerator for the winter.
If stored in the refrigerator, homemade Chrenoder will easily last for 9 months; if you manage to eat it in six months, even better. The snack turns out to be spicy, juicy and very healthy.
Ingredients:
- grated - 3 tablespoons;
- cream 20% - 200 milliliters;
- chopped garlic - 0.5 teaspoon;
- several green onions;
- salt to taste.
Creamy sauce with horseradish. Step by step recipe
- Grate the horseradish on a fine grater, chop the garlic or pass through a press.
- Pour the cream into the pan, warm it up a little, add horseradish, salt and garlic, stir, bring to a boil.
- Remove from heat and add finely chopped onion.
They still appear on our table. November is the season of accessible and healthy horseradish. This perennial plant contains fiber, essential oils, vitamin E, B vitamins, and folic acid. Horseradish is superior to citrus fruits in the amount of vitamin C, and it also contains significantly more ascorbic acid than black currants. At the same time, the vegetable is the basis for simple dressings and sauces, which will be an excellent addition to meat and fish dishes. Classic horseradish dressings can be stored in the refrigerator for several months. Today we will prepare a lighter and more delicate version - creamy sauce with horseradish. See our master class for a detailed recipe!
In full screen
Ingredients:
cream 33% - 240 ml, sour cream - 1 tbsp. l., grated horseradish - 2-3 tbsp. l., garlic - 1 clove, Dijon mustard - 1 tsp, cayenne pepper - 1 pinch, salt to taste, ground black pepper to taste.
Cooking method:
1. Prepare all ingredients. Peel the horseradish root in advance and grate it on a fine grater or grind it in a meat grinder.
2. Peel the garlic and crush it using a press.
3. Place all ingredients in a deep container and beat with a food processor, mixer or whisk until fluffy.
4. Transfer the sauce to a container with an airtight lid. Place in the refrigerator for 12-24 hours.
5. Store the sauce in the refrigerator for 2-3 days.
On a note
To soften the pungent taste of horseradish, it can also be combined with apples, beets, tomatoes, sweet peppers, lemon, and nuts.
To avoid tears due to the release of essential oils from horseradish, grind it in a meat grinder, securing a plastic bag over the outlet hole.
Creamy horseradish is one of the best and most indispensable sauces in cooking. It is good with roast beef in any form, ham, fish, poultry, boiled tongue, pork, potatoes, jellied meat, aspic, sandwiches, especially with turkey.
Spicy, airy, delicately tender - this is all creamy sauce with horseradish.
The prepared dressing can be served immediately or allowed to brew, leaving it in the cold for a period of 12 hours to a day. This will allow the flavors to meld together.
Tips for making horseradish seasoning
Before you start cooking, carefully read our tips, as this process is unsafe. It’s not for nothing that the phrase “evil devil” has developed. You need to be more careful with him.
If you plan to process a large amount of roots, prepare gloves, otherwise burns cannot be avoided.
Leave the leaves for pickles and marinades or for making medicinal rubs.
You can bring apples to the desired condition not only in a saucepan. Put them in the microwave for a few minutes - it will be faster and you won’t need to add water. You don’t have to drain the released juice; the seasoning will just be liquid. If the apples are very sour (this will be clear when you try the juice), you don’t need to add vinegar.
Hello, dear readers of my blog! Tell me, how many of you are spicy lovers? My husband doesn't sit down at the table without horseradish sauce. Seasons meat, jellied meat, okroshka and dumplings with it. To make it not only tasty, but also natural, I found how to cook horseradish at home. It turned out to be very simple and can be stored all winter. Moreover, there is no shortage of this plant. I myself like to add such a strong snack to sour cream sauces, borscht, potatoes, stewed cabbage, or just lightly grease a piece of bread.
So that the cooking process does not cause inconvenience, and the result pleases you, follow simple rules:
- The thickness of the roots should be no thinner than the index finger, otherwise the sauce will not have a pronounced strength.
- The roots do not need to be thoroughly washed, much less soaked, so that the sharpness is not lost.
- For chopping, it is better to use a meat grinder rather than a grater, it’s easier. Place a plastic bag over the outlet hole and secure it with a rubber band. This way, more essential oils will be retained in the finished sauce.
This spicy, spicy root contains a lot of vitamin C and B vitamins, which is beneficial for the nervous system and immunity. And even when harvested for the winter, the beneficial properties of the plant are preserved. Therefore, try recipes and prepare food for the winter
