Recipe for quick and delicious horseradish and mayonnaise sauce
Posted by Fiona Nevile in Sauces Gravy Dressings | 6 comments
Horseradish leaves
Photo: ©Marie Iannotti
Danny found some thin steaks to flash fry on the CFC recently. Having been holed up in bed with a bug for a few days I fancied some lean meat – so one of these was a perfect introduction to something a bit more substantial than soup. We ate the steaks with low fat oven fries and a simple tossed salad.
Just before everything was about to be served I decided that I’d like a piquant sauce. Mustard or horseradish would be too strong so I mixed a little horseradish with mayonnaise and came up with this sauce. Simple, quick and absolutely delicious.
A quick foray on the Internet told me that this is quite a regular sauce in the United States. Until I made the sauce that went with Heston’s Boerewors burgers, I hadn’t considered mixing a sauce out of different ingredients that are considered sauces in their own right. So I’m going to have some fun experimenting with the contents of our larder from now on.
Quick horseradish and mayonnaise sauce
Ingredients:
1 teaspoon of horseradish sauce (I used Colemans) or half a teaspoon of finely chopped fresh horseradish mixed with a teaspoon of double cream
2 tablespoons of mayonnaise
Pinch of smoked paprika to garnish
Method:
In a small bowl, mix the sauces well, sprinkle with a pinch of smoked paprika and serve.
The sauce was great as a dip for the oven chips and would be perfect for adding to tiny Yorkshire puds topped with a slice of rare beef for a party. It would also give a nice buzz to smoked salmon canapés.
Do you have any good sauce combinations that you’d like to share?
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Oh snap! you remind me that I have horseradish in the yard I need to harvest, grate, and keep in vinegar. I recently emptied my last jar of mayo. We decided that 1) since we don’t know the provenance of the eggs in commercial mayo and the lifestyle of the chickens that produce them, and 2) we buy pasture-raised eggs currently, that I will be making our mayonnaise from here on out. Mustard too, but that’s a long way off yet since I have a lot of the commercial stuff currently. But the homemade mayo will be right in keeping with the homemade catsup. (I’ll never go back to store-bought catsup).
And while we’re on the subject of cross-pond condiments, I’d love to try mushroom catsup or ketchup someday, which isn’t available here.
A very quick Asian-style dressing, sauce or dip:
5 tbsp sweet chilli sauce (Mae Ploy brand has best flavour);
5 tbsp lime juice;
2tbsp fish sauce.
I love equal quantities of rice wine vinegar, mirin and light soy mixed with minced fresh garlic, finely chopped fresh ginger, fresh coriander, a pinch of chilli flakes and a squirt of lime juice added. It’s a lovely dip for party nibbles and makes a good marinade/sauce for chicken, pork or fish.
Glad Danny and you are starting to feel better.
My hubby likes ‘french’s’ mild burger mustard in a yellow bottle. Sometimes if we have run out I make a very good substitute by mixing a teaspoon of hot colemans english mustard into half a cup of mayo he never knows the difference but swears blind he’d never touch english mustard as its too hot!
I remember my mother mixing together Thousand Island dressing when I was a child – it’s another American condiment-concoction not doubt. Made up with equal quantities of mayonnaise, Ketchup and Mustard, it can be served on a green salad or as a dip for veggies.
I often mix kefirs or yogurt with mayonnaise and mustard for a coleslaw type dressing. Much healthier than purely mayonnaise.