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I didnt have the chives but boy was this good
Hi I’ made the prepared horseradishand then the sauce it seems to be fibrous , how do I fix this ,?
Hi Raewynne, it sounds like perhaps the horseradish root you used needed to be be more finely chopped in your food processor. Either that or perhaps the root you were using was a little too old and fibrous to begin with. As for fixing once you’ve already made the prepared horseradish? I would just put it back in the food processor or a blender and pulse it several times.
Great sauce to accompany prime rib! Did not have chives or scallions but it was a hit at the table.
Perfectly balanced. Don’t hesitate to make for prime rib or any other other beer/pork roast.
This was a fantastic sauce to accompany prime rib!
Easy to make and tastes great. I’m going to try freezing some for the new year as I made rather a lot
Made half the recipe since there’s just my husband and me. Delicious! No need to add salt. Our rib roast had tremendous flavor due to pre-salting curing for 24 hours uncovered in the fridge before slow roasting. We are eating like Kings today! Thanks Simply Recipes!
I too had to add salt! And pepper of course :) but nice and easy. Although I used 0% fage Greek yogurt instead of sour cream and it was still great! Thanks!
I made it for my husband will have it tonight nothing I thought it lacked was no garlic got to have garlic. And it lacked salt and I really like a nice course also with those two ingredients a little bit of pepper I think it made the difference. I used to have a pretty high-end Dijon mustard. Does anybody have any sense of what is the best Dijon mustard to use that may be why I felt the need a little bit of salt. Maybe I’m just craving salt today. Definitely wonderful recipe to go on his steak tonight. Happy Father’s Day.
In my Polish family ,after we prepare our roots we mix a few jars with ground red beets! Its great for pickled eggs and goes great on Easter ham or kolbasi!
Great taste and so easy to make loved it.How long will it keep and how is it stored?
Hi Pat, the sauce should last 5 to 6 days, and you would store it in the fridge. The one ingredient that will keep this sauce from lasting more than 5 or 6 days in your fridge is the chopped chives. All of the others are ingredients that last a long time in the fridge on their own.
Marianne!!! I love it on biscuit’s and gravy!!! My favorite!!!
This is my go to recipe for horseradish sauce. We grow a raised bed of horseradish and make fresh when ever we have a rib eye steak. Probably should sit for awhile to get a little stronger but we make it when we are using it. Love this recipe. Pefect!!!!!!!!!!!!!
Thanks for your prime rib recipe!!! It was out of this world.I went to my Doctor and he told me about putting it in at 500 but nothing else. i found you on the web. Thanks for a great Xmas dinner. Joan
My wife and I are so excited to start growing more and more of what we eat and horseradish is going in ASAP. But I am wondering how or why some horseradish is hotter than others? It it a timing thing with the vinegar? Extra Hot=no vinegar?
Bruce in Gold Beach Oregon
Hi Bruce, I think it has more to do with timing. The more time after the horseradish has been shredded, the less hot it is. Vinegar helps slow down this process. That, and perhaps it also has something to do with the actual horseradish root. Perhaps some roots are hotter than others. ~Elise
horseradish is to be harvested in the month with an r in it september october november december january marrch and april… the other months its usually to hot too each.
Has anyone every seen a recipe for Horseradish jam or jelly? I am looking for one. Thanks,
I made your sauce tonight for dinner. It was just what I was looking for. Thanks so much for the recipe.
I like to do a similar sauce with slightly different proportions and adding a bit of lemon and pepper. It’s great on sandwiches!
You’ve done it again! I was in dire need of a tastey horseradish sauce for Christmas and Elise, you saved the day! You saved me hours of Google searching and everyone LOVED this sauce with the standing rib roast. “He” said, “Let’s have this again with ham at Easter!” You betcha!
Another Idea. With my prim rib I usually make a Horseraddish Bourbon Peppercorn Demi. Quite simply, I sautee diced onions and garlic in butter until translucent, add flour to make roux right in the roasting pan. Make sure to pour off drippings before cooking. Deglaze with Boubon, (Jack Daniels works best) add any drippings from roasting pan back into the pan. At this time I usually add the Horseraddish and some whole peppercorns. Bring to a boil, reduce and simmer until thickness desired is reached. This is also a nice accompaniment to Apple Cornbread Stuffed Pork Loin.