This recipe for creamed horseradish dill sauce is a copycat version of the Tiger Dill Sauce served at Outback Steakhouse restaurants. 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 is usually tamer than fresh because of the vinegar used in making it.
- 1/2 cup horseradish (fresh grated, see Note, below for tips on grating)
- 1/2 cup cream (heavy: 36 to 40% milk fat)
- 1/8 teaspoon salt
- 1 teaspoon dill
- Place 1/2 cup fresh grated horseradish, 1/2 cup heavy cream, and 1/8 teaspoon 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 small bowl and fold in1 teaspoon dill weed. Refrigerate at least 2 hours or overnight to let the flavors meld.
- Serve with Garlic Herb-Crusted Prime Rib Roast
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.
It's the volatile mustard-like oil in horseradish that brings tears to the eyes and heat to the tongue. Like mustard, the heat and fumes begin to dissipate once the cut or grated horseradish is exposed to heat (so add it at the end of the cooking process) and air (that's why you should always tightly seal a container of horseradish).
Is Horseradish a Vegetable or a Condiment?
Although horseradish is technically a vegetable, it is most often served as a condiment. These recipes use fresh and prepared horseradish.
- Batter-Dipped Fondue Meatballs
- Beet, Red Onion and Horseradish Relish
- Best Deviled Eggs
- Crispy Potato Cakes with Horseradish
- Double-Decker Club Sandwiches
- Ham and Swiss Cheese Spread
- Horseradish Apple Soup
- Horseradish Mashed Potatoes
- Horseradish Mustard
- Horseradish Slaw
- Mashed Potatoes with Carrots, Turnips and Horseradish
- Same-Day Beet Relish
- Striped Bass in Horseradish Crust in Anchovy Broth
About Prepared Horseradish
Horseradish.org says prepared horseradish is grated horseradish root mixed with distilled vinegar, spices or other ingredients such as salt, sugar, cream or vegetable oil may be added. Processed horseradish varies in color from white to creamy beige. If your bottled horseradish has turned brown, it has lost its potency. Remember, to keep it hot (spicy), keep it cold (refrigerate tightly covered).
Varieties of prepared horseradish include Cream Style Prepared Horseradish, Horseradish Sauce, Beet Horseradish and Dehydrated Horseradish.
Cocktail sauce and mustard with prepared horseradish are two more winners as accompaniments for seafood, cold cuts and hot entrées.