For me, creamed horseradish sauce is a must with prime rib or any rare roast beef. If you don't like your horseradish too hot, make the sauce a couple of days in advance and refrigerate. Horseradish loses its punch with age. Prepared bottled horseradish doesn't work as well due to the vinegar. This version is a copycat version of the tiger dill sauce served at Outback Steakhouse restaurants.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 1/2 cup fresh grated horseradish (see Note)
- 1/2 cup heavy cream
- 1/8 teaspoon salt
- 1 teaspoon dill weed
Preparation:
Place grated horseradish, heavy cream, and salt into the bowl of a small food processor fitted with the metal blade. Pulse until thickened to the consistency of stiff whipped cream. (Do not over-beat or you will end up with butter.)
Scrape into a bowl and fold in dill weed. Refrigerate at least two hours or overnight to let flavors meld.
Serve with Garlic Herb-Crusted Prime Rib Roast.
Yield: about 3/4 cup
Note: Use a microplane to grate the horseradish. It's finer, faster, and easier than a box grater. The food processor doesn't chop it finely enough.
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
Scrape into a bowl and fold in dill weed. Refrigerate at least two hours or overnight to let flavors meld.
Serve with Garlic Herb-Crusted Prime Rib Roast.
Yield: about 3/4 cup
Note: Use a microplane to grate the horseradish. It's finer, faster, and easier than a box grater. The food processor doesn't chop it finely enough.
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
