The dressings that go with meat.

[redclaymud]

I just had a great smoked prime rib sandwich, reheated in one of those pressed sandwich thingies and did a light coating of prepared horseradish on the opposing piece of bread.  Let me tell you, that horseradish almost ate the skin off the roof of the mouth as I was chewing the first bite. 

I did a quick fix for myself and a few other guests.  I made up a batch of diluted horse radish sauce but it wasn't anything to knock your socks off . . . just things I found in the refrigerator.  Anyone out there have a favorite recipe with a bit of shelf life?  I tend to like mine toward the creamy side with a good bite to it. 
 

• 2-1/2 to 3 Tbsp prepared horseradish  (I used 2-1/2 and it should have been hotter.)
• 1/4 cup sour cream
• 1 teaspoon Dijon mustard (go easy to preserve the color of the sauce)
• 1 to 2 Tbsp mayonnaise (depending on how creamy you want it).  At this point you're stirring for consistency and adding sweetness to the product.  Don't overdue it.
• 1+ Tbsp chopped greens of a green onion

That's the recipe I used.  I sure hope my host didn't mind.

 

[justpassingthru]

We serve with a Blue Cheese sauce, it has a "bite," but is not hot.

Gene

 

[chef jimmyj]

That sounds good but I would have swapped the proportions of the Mayo and Sour Cream...Some Dill and a bit of Garlic would work as well...JJ

 

[SmokinAl]

I like the fresh horseradish straight out of the bottle.

 

[alblancher]

Note to forum   SmokinAl   Does Not Get Stuffy Sinuses  Horseradish right out the jar is pretty rough.

 

[chef jimmyj]

I just pureed up a batch of Horseradish last weekend...I grated it, then added enough water to get it to puree. I let it rest for 30 minutes then added Salt and Cider Vinegar and pureed again...You could not even come in the kitchen for another 30 minutes without Coughing and Crying!...It came out AWESOME!...Slathered a bunch all over Smoked Kielbasa for supper, YUM...JJ

 

[sprky]

I like the fresh horseradish straight out of the bottle.

Yep that's the way  I like it as well.

I use it on my Sammie's, burgers, roast-beef, and naturally Prime rib (don't have that very often too pricey).

I have been known to just eat a spoon full if my sinuses are bothering me.

Can ya tell I like horseradish.

I just pureed up a batch of Horseradish last weekend...I grated it, then added enough water to get it to puree. I let it rest for 30 minutes then added Salt and Cider Vinegar and pureed again...You could not even come in the kitchen for another 30 minutes without Coughing and Crying!...It came out AWESOME!...Slathered a bunch all over Smoked Kielbasa for supper, YUM...JJ

Never tried to make my own, sounds interesting. How long will it keep in the fridge. 

 

[stubshaft]

I like fresh HR mixed with a little KC style Q sauce.  I slather it on most things that resemble meat.

 

[chef jimmyj]

Sprky...It seems to be fine at 4 weeks but does lose it's Punch over time...The average root available in this area yield 4 Cups, I'm the only one eating it in my family so I make more each month...JJ