Time 2m Number Of Ingredients 7 Steps:
In a small mixing bowl, stir all of the ingredients together. Serve right away or cover and refrigerate for about 2 weeks.
Time 5m Yield about 3 cups Number Of Ingredients 4 Steps:
Combine all ingredients together in a mixing bowl. Transfer to an airtight container and refrigerate until ready to use.
Time 5m Yield 16 Number Of Ingredients 7 Steps:
In a medium bowl, stir together the sour cream, horseradish and lemon juice. Season with salt, paprika, garlic salt and minced onion. Mix and then chill for about 20 minutes to let the flavors blend before you start dipping.
Time 10m Yield 1 cup. Number Of Ingredients 4 Steps:
In a small saucepan, combine all ingredients. Cook and stir over medium-low heat until heated through. Serve immediately.
Number Of Ingredients 9 Steps:
Blend all ingredients well and let sit 2 hours to overnight in the fridge.
Time 5m Yield 8 Number Of Ingredients 6 Steps:
In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.
Time 5m Yield 1/2 cup Number Of Ingredients 3 Steps:
In a small bowl stir together all ingredients. Top with additional pieces of chive.
Time 30m Yield 1/2 cup Number Of Ingredients 3 Steps:
Combine above ingredients in a small bowl. Allow to stand 30 minutes, then serve as a dipping sauce with seafood cocktails, grilled or batter-fried shrimp, fish or vegetables
Time 30m Yield 2 1/2 pints, 36-48 serving(s) Number Of Ingredients 4 Steps:
Thoroughly rinse the horseradish roots, and then peel them with a potato peeler until all dark areas are gone. Use the blunt tip of the peeler to remove imbedded dark areas of the root. ***The amout of horseradish that you use/add to the rest of the ingredients is up to you, and depends on how mild or potent you want the sauce to be and/or what consistency you want (also, see below). Cut the horseradish root in sections that will fit into the hopper of your food processor. Use the shredding wheel of your food processor to produce thin slivers of horseradish. At this point, it is like chopping onions, try to keep your face away from the top of the processor. The fumes are pretty intense. You may need to make two batches of the horseradish, depending on the volume of your processor. Remove the shredding wheel and horseradish from the processor and place horseradish into a bowl. Fold in 1/4 cup of vinegar and mix with a spoon. This will stabilize the horseradish so the desired fumes and flavor will not escape. Wipe clean the inside of your processor with a moistened paper towel. Insert the standard chopping blade into the processor. Add the shredded horseradish back into the processor, and then add approximately 14 ounces of sour cream to the horseradish. Process until the mixture is creamy, however, there should be some noticeable texture to the mixture. Add more sour cream if a creamier mixture is desired, then process for about 10 seconds. At this point you may want to decide how much plain horseradish sauce you want and how much horseradish with barbecue sauce you want. To make the horseradish barbecue dipping sauce, simply combine approximately 3 parts of the prepared horseradish sauce to approximately 5 parts Stubbs Barbecue Sauce. After you comine the two, place the mixture in a sealed Tupperware container. You may also store in a sealed Mason Jar. Although there is sour cream in these recipes, I have found that if I store the sauces in a sealed container in the refrigerator, it will stay viable for several weeks. The intensity of the horseradish will not allow bacteria to feel at home (my own unprofessional opinion). Hint. Before you experience the true taste of the sauces, allow to rest in their containters, refrigerated for at least 24 hours. And, when tasting for the first time, use no more that approximately 1/2 teaspoon. This will cure any nasal congestion or sinus problems that you may have! Enjoy! Enjoy!
Number Of Ingredients 4 Steps:
Whisk together mayonnaise, horseradish, and ketchup in a small bowl. Once combined, stir in cajun seasoning. Adjust as needed. Cover and refrigerate until you are ready to eat it. Whisk together mayonnaise, horseradish, and ketchup in a small bowl. Once combined, stir in cajun seasoning. Adjust as needed. Cover and refrigerate until you are ready to eat it.
