- Dish type
- Salad dressing
If you like horseradish - this creamy peppery dressing is a cinch to make and is great with beetroot, new potatoes or a simple green salad.
12 people made this
- 225g (8 oz) low fat natural yoghurt
- 100ml (4 fl oz) soured cream
- 4 tablespoons creamed horseradish
- 1 spring onion, chopped
- 100g (4 oz) mayonnaise
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
MethodPrep:10min ›Ready in:10min
- In a small bowl, whisk together the yoghurt, soured cream, horseradish, spring onion, mayonnaise, salt and pepper until well combined. Cover and chill until serving.
Reviews & ratingsAverage global rating:(11)
Reviews in English (10)
As a horseradish and general spicy food fan, I was looking forward to making this dressing for some time and finally had all the ingredients on hand. The first day I made it I was a bit disappointed because it was a little TOO horseradishy. But the next day either it was milder or I was more in the mood for it or something. Now I find it delicious.I made it with nonfat yogurt, nonfat sour cream, and regular Miracle Whip dressing. I used Beaver Cream Style Horseradish sauce, since that is what I had on hand. It was strong enough that I may try a little less horseradish next time.With my changes to nonfat ingredients, by my calculations, there are 70 calories in 50 grams. I am not a scientist though, but that is what I am using for my calorie calculations.-11 Oct 2004
Yum! I paired my crab cakes with this dressing. I'd suggest putting 1/8 cup horseradish first and gradually adding a little more until you find the perfect mix. This way you're not overwhelmed by too much horseradish!-07 Dec 2007
I used this as a dip for preztels and chips. (It's a bit thick for a salad dressing.) I love the combo of horseradish with yogurt. Yum!-18 Aug 2009
The Very Best Creamy Horseradish Sauce
The perfect accompaniment for all your favorite dishes, this Creamy Horseradish Sauce recipe is a snap to whip up. Fantastic for your favorite Beef Tenderloin or Prime Rib recipes or for slathering on a roast beef sandwich. Stash it in the fridge to amp up the flavor in so many dishes!
I’m a big fan of condiments and spreads….and jams and peanut butter. My pantry is totally busting at the seams with all kinds of jars, bottles and containers filled with various sauces to put on all the things.
Unfortunately, my pantry is small so it’s a real problem this hoarding of flavorful toppings and so I try to make my own from scratch on an as needed basis. This Creamy Horseradish Sauce recipe is a regular occurrence in my kitchen for the pure reason that it’s simple and AHHHMAZING!
30 Best Salad Dressing Recipes That'll Make Eating Your Greens so Much Easier
Caesar dressing, ranch dressing, Greek dressing&mdashwe've got 'em all!
The key to an unforgettable salad isn't in the types of lettuce you choose or the toppings you include. Instead, the success hinges on the salad dressing, which serves as the delicious finishing touch to a big bowl of greens. Creamy ranches, light vinaigrettes, spicy dressings&mdashthere are so many excellent ways to top off your dinner side dish or healthy lunch.
If a hearty dressing is what you're after, we have plenty to offer here. Who doesn't love a classic ranch drizzled over a big wedge of crunchy iceberg? "Ranch is like Cheetos&mdash it&rsquos so wrong, it&rsquos right," Ree Drummond says of her favorite dressing. We can't help but love it! If that's not speaking to you, a green goddess or French dressing might do the trick. Or, if vibrant summer spinach salad recipes are what you're after, one of the zingy vinaigrettes will make a great choice. The balsamic blueberry vinaigrette, for example, is a delicious complement to a berry salad (which you should consider bringing as a barbecue side to your next party). Some of these ideas can even be combined with heavier ingredients for a 30-minute meal that will leave you feeling full for hours.
Take a look at these homemade dressings and you might find that salad becomes your new favorite food. Imagine that!
How To Make This Recipe
One of the nice things about this potato salad is that you don&rsquot have to worry about peeling the potatoes. They stay on the potatoes and add a great texture to the dish.
- Cut them in half or quarters, depending on their size. You just want nice bite size chunks.
- Then steam them in a saucepan with a steamer basket until they are tender.
The Greek Yogurt Dressing
I wanted it to be really creamy so I used thick and velvety non-fat Greek yogurt for the base of the dressing. To that I added only ¼ cup of full-fat mayonnaise, which gives it richness without too much added fat per serving.
I also added grated onion and the horseradish for a big burst of flavor that melds right into the creamy Greek yogurt dressing!
Hard Boiled Eggs and Parsley
I added in hard boiled eggs, which is pretty traditional, but I don&rsquot do it very often. The bits of yolk mix with the dressing and potatoes to add even more creaminess and also nice bright color. And the chunks of the whites add a really nice and interesting texture.
Then the fresh parsley gets folded in for a burst of color and texture that makes the whole dish extra special.
Hot beef Salad With Horseradish Dressing Recipe
I found this on Cooks Recipes and tweaked. It is really good and can all be done the day before except the beef. Give it a try!
Schedule your weekly meals and get auto-generated shopping lists.
- 8 ounces green beans
- 1 1/2 cups packaged, peeled baby carrots (I used fresh in the bag from store)
- 12 ounces beef sirloin steak, cut 1-inch thick
- 4 cups torn Boston or Bibb lettuce (I used romane)
- 1 (16-ounce) can julienne beets, rinsed and drained
- Horseradish Dressing (recipe follows)
- Freshly ground pepper or cracked pepper
- 1 (3-ounce) package cream cheese, softened
- 1/4 cup horseradish sauce
- I used some real grated in it too, but I like it hotter.
- 1/3 to 1/2 cup milk
- 8 ounces green beansshopping list
- 1 1/2 cups packaged, peeled baby carrots (I used fresh in the bag from store) shopping list
- 12 ounces beef sirloin steak, cut 1-inch thick shopping list
- 4 cups torn Boston or bibb lettuce (I used romane) shopping list
- 1 (16-ounce) can julienne beets, rinsed and drained shopping list Dressing (recipe follows) shopping list
- Freshly ground pepper or cracked peppershopping list
- 1 (3-ounce) package cream cheese, softened shopping list
- 1/4 cup horseradish sauceshopping list
- I used some real grated in it too, but I like it hotter. shopping list
- 1/3 to 1/2 cup milkshopping list
How to make it
- Wash string beans remove ends and strings.
- Cut beans in half crosswise.
- In a covered medium saucepan, cook beans in boiling water for 5 minutes.
- Add baby carrots and cook for 10 to 15 minutes more or until vegetables are tender drain.
- Cover and chill for 4 to 24 hours.
- Trim fat from meat.
- Place meat on the unheated rack of a broiler pan.
- Broil 3 to 4 inches from the heat to desired doneness, turn once. Allow 10 to 12 minutes for medium rare or 12 to 15 minutes for medium.
- Thinly slice across grain into bite-size strips.
- Divide torn lettuce among dinner plates.
- Arrange green beans, baby carrots, meat slices and beets on lettuce.
- Spoon the Horseradish Dressing over salads. Sprinkle with pepper, if desired.
- In a small mixing bowl, beat together the cream cheese and horseradish sauce.
- Stir in enough milk to make desired drizzling consistency.
- Cover and chill until serving time.
- (Dressing will thicken slightly if made ahead and chilled.)
People Who Like This Dish 7
- anitapicositaNowhere, Us
- quazieflyALL POINTS
- turlakSpring, TX
- krumkakeChicago Suburbs, IL
- clbaconBirmingham, AL
- rosiekWaterloo, CA
- morninliteKalamazoo, MI
- waterlilyJoplin, MO
- linebb956La Feria, TX
- Show up here?Review or Bookmark it! ✔
I'm loving that dressing on a beef salad, linebb. I had something similar a few years back and wanted to re-create it at home, but kept forgetting about it. Thanks for the reminder AND the recipe to follow - I know I'm gonna love this one. horsera. more
I am going to have this for dinner with the leftover steak from the weekend. I'll just use extra green beans, leave out the carrots and beets (don't have any). The dressing sounds great! My husband and I will enjoy this while the kiddo is at drill te. more
Remoulade Sauce is a classic spicy condiment from Louisiana. It starts with a mayonnaise base that's kicked up with Cajun seasoning, whole grain mustard, hot sauce and grated fresh horseradish. I've tried many versions of this delicious sauce, but this recipe is my absolute favorite!
Some versions of Louisiana-Style, homemade Remoulade Sauce recipes start with an olive oil base, but I much prefer the creaminess and flavor of a mayonnaise base. Some also call for dill pickles or pickle relish, but I think it's better without them.
Though both tartar sauce and remoulade start with mayonnaise as a base, tartar sauce typically has just a few ingredients (mayonnaise, pickles, dill and often lemon juice), while Louisiana-style remoulade is a more complex blend of ingredients and spices.
The remoulade recipe originated in France (classic French Remoulade Sauce) as something like a tartar sauce with mini pickles called cornichons, but it evolved into the spicy versions that you'll find all over Louisiana (I always think of New Orleans). And when people in the United States hear the term 'remoulade sauce,' it's likely the spicy Louisiana style that comes to mind.
To make these Roasted Potatoes simply toss the potatoes, olive oil and garlic together and layer onto a baking sheet. Bake in a 400 degree oven for 30 minutes. Take out of the oven and sprinkle with chopped parsley. Done!
To make the Horseradish Aioli combine horseradish, mayonnaise, lemon juice and garlic in a small bowl. Season with salt and pepper to taste. When the potatoes are ready serve the horseradish aioli on the side for dipping or drizzled on top. Enjoy!
Whisk sour cream, horseradish, chives, honey, and vinegar in a small bowl season with salt and pepper.
While steak rests, wipe out skillet and heat remaining 1 Tbsp. oil over medium-high heat. Add potatoes, season with salt, and cook, tossing occasionally, until tender, 8–10 minutes.
Slice steak and serve with horseradish dressing, potatoes, cucumber, radishes, greens, and Pickled Red Onions.
How would you rate Steak Salad with Horseradish Dressing?
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Horseradish Sauce Recipe
Sorry, ranch dressing. This Horseradish Sauce is about to become everyone’s new favorite condiment, complementing everything from beef and pork to veggies and fries with its signature face-tingling flavor. Pin it to your SAUCE BOARD to save for later! Be Sure To Follow Gonna Want Seconds on Pinterest for more great recipes! As you probably
Sorry, ranch dressing. This Horseradish Sauce is about to become everyone’s new favorite condiment, complementing everything from beef and pork to veggies and fries with its signature face-tingling flavor.
Pin it to your SAUCE BOARD to save for later!
Be Sure To Follow Gonna Want Seconds on Pinterest for more great recipes!
As you probably know, most of our ability to enjoy different flavors don’t rely on our capacity to taste food. Somewhere around 90% of what we “taste” is actually coming from our sense of smell. It’s definitely the smell of coffee brewing in the morning that triggers my salivation response (and pulls my reluctant body out of bed), and some foods are pretty assertive in reminding us just how related our sinuses are to the whole eating thing. I’m pretty sure horseradish is at the top of that list.
Horseradish , or “sting nose” as it’s called in some parts of the world, is a pungent root that’s grated and mixed with vinegar to be used as a condiment.
Although we’ve only been eating it since around the 17 th century, horseradish has been around for about 3,000 years and was originally used medicinally for things like rheumatism, tuberculosis, and gout. Some people still swear it’s a great headache remedy if you slather it on your forehead, though I think I’ll stick with something more pharmaceutical.
Horseradish is part of the mustard family, which includes cabbage, kale, and Brussels sprouts, and creates an intense but short-lived heat on your tongue while simultaneously releasing its vapors directly into your nostrils. All those nasal nerves start to react, and soon there will be little doubt something spicy’s going on!
Obviously, horseradish “heat” is very different from what you’ll find in spicy peppers, and it isn’t listed on the Scoville scale, but some have compared the spicy quality of horseradish to a habanero pepper. The flavor itself is similar to a radish.
If you like spicy food or eat much sushi, you’re probably already a big fan. (FYI – The “wasabi” served in many sushi restaurants in the U.S. is often just horseradish mixed with green food coloring since wasabi is an expensive crop to grow.)
If you’re not a fan of tongue-numbing heat, though, don’t stop reading yet!
The chemical that gives horseradish its characteristic heat, isothiocyanate, is released only once you start grating it, and that intensity wanes the longer it’s exposed to oxygen (adding vinegar also helps neutralize it a bit).
That means unless you’re grating the stuff directly into your mouth, you can tame the heat with time or by diluting it with a few carefully chosen ingredients like the ones in my easy Horseradish Sauce. That way you can still enjoy the warmth and flavor of this tasty tap root without starting a three-alarm fire in your mouth.
The horseradish sauce Alton Brown makes uses fresh horseradish, and fresh is almost always better.
Depending on where you live, you may have access to the actual root of your grocery store. It’s hard for me to find, though, and is presumably for a lot of other people, so rather than making a fresh horseradish sauce, I use a prepared variety.
It’s already preserved at an ideal heat with vinegar, and it saves my knuckles from the hazards of a box grater.
Just make sure you buy a fresh jar of prepared horseradish for this recipe. That jar in your fridge that’s been hidden since your last shrimp cocktail party (like more than four months), has lost a lot of its characteristic flavor and heat.
So, let’s talk about how to make horseradish sauce.
To turn this flavorful root pulp into something a little more palatable to mere mortals, we’ll want to add some dairy.
It mitigates the effects of the heat and adds a wonderful creamy quality that makes it perfect for dipping and spreading. I like to use just sour cream, rather than a combo that includes mayo like the horseradish sauce Ina Garten makes because it results in a thicker, richer sauce without the airier, eggy component mayonnaise adds.
The only other ingredients are a little salt and pepper, with a touch of vinegar to offset any sweetness in the horseradish and add a little more tanginess to the sauce. These ingredients work to temper the horseradish but you’ll still enjoy that wonderful whole-head-warming sensation.
So, now you’re wondering why you’re making this sauce. What is some Horseradish Sauce uses?
Well, you’ve probably enjoyed a side of horseradish sauce for prime rib at your favorite steakhouse, and you can definitely use this Horseradish Sauce for beef of any kind (including horseradish sauce for corned beef). It’s a great dipper for grilled meats too – I love using my Horseradish Sauce for steak (especially one that’s been sitting in my killer marinade ) and have used this Horseradish Sauce for pork loins and tenderloins too. Then there’s always cold shrimp (move over, cocktail sauce), fish, and other shellfish.
Aside from meat, it’s a great add-in for potatoes – salad, mashed, or baked – and goes great on any sandwiches you might think about adding mustard to (so probably not PB&J unless you’re feeling adventurous).
You can also throw a few tablespoons into salad dressings and other creamy dips, like guacamole or hummus, or just dive into it straight with some hot, crispy fries or cool, crunchy crudite.
Since this horseradish cream sauce will last for two or three weeks in the fridge, you’ll have plenty of time to experiment.
Types of Horseradish – You’ll likely find two types of horseradish in the grocery store: prepared, which is grated and typically mixed with vinegar and a little salt and sugar, and creamed or cream-style, which has eggs and/or some dairy. These will come in shelf-stable versions (with those hard-to-pronounce preservatives) and refrigerated options.
The cold varieties will be the best bet for freshness, and you’ll want a prepared, not creamy, variety for this dish since we’ll be making our own creamy sauce. Keep in mind the heat, texture, and overall quality will vary dramatically from one brand to another.
America’s Test Kitchen, which is a great resource for reliably taste-tested recipes and products, chose the Boar’s Head Pure Horseradish as its favorite, and it’s usually available anywhere you can find Boar’s Head products. (This one’s the runner-up: Ba-Tampte Prepared Horseradish )
How to make Russian dressing
Russian dressing is very simple to whip up at home: you might even have some of these ingredients in your refrigerator already! Simply combine mayonnaise and ketchup for the dressing base, then stir in some minced shallot and dill pickles, and a few shakes of hot sauce. While some Russian dressing recipes are spicier and call for horseradish, we’ve chosen to simply use hot sauce here. Use as much as you like for your taste (though we love spicy food, we don’t make our Russian dressing too spicy).
That’s it! You can use Russian dressing as a Russian salad dressing instead of Thousand Island. Or you can do what Alex and I do and use it as a sandwich spread! There are so many different sandwiches it would work well on: it would even add a super savory flair spreading a little in a quesadilla. Here are the sandwich recipes we’ve used it on:
Alex and I are obsessed with the hearty, savory quality of savory sandwiches like the Reuben, which is why we created a vegetarian version of the sandwich that we make at home. This sauce in particular brings that signature tang and creaminess to a Reuben or our new Swiss & Coleslaw Sandwich — and brings in something it totally nostalgic. In Alex’s words, it makes it taste like a Big Mac! While it’s not a “healthy” food, a little bit of it goes a long way. Just a small hint can really amp up the flavors in a humble sandwich!
How To Make Russian Dressing From Scratch:
This recipe makes a scant cup of dressing, that&rsquos thick and creamy, slightly sweet with a tangy finish from the white wine vinegar&hellip and don&rsquot you love that salmon-pink color?
If you like a little heat, try adding some horseradish to pump up the spice. If you prefer sweeter flavors, a little pickle relish will do the trick.
Don&rsquot be pigeonholed by the word &ldquodressing&rdquo either. Yes, this is a great topping for a salad, but spooned onto a burger (a la the Big Mac&rsquos special sauce) or a classic Reuben and it ties all the flavors together. It&rsquos great spooned over grilled chicken or fish too &mdash and we already know this easy homemade Russian dressing plays nice with vegetables.