Best 19 Mustard Horseradish Sauce Recipes

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Mustard horseradish sauce is a versatile condiment that can add a spicy and tangy kick to a variety of dishes. Whether you're looking for a simple sauce to serve with pretzels or a flavorful marinade for chicken, there's a mustard horseradish sauce recipe out there to suit your needs. With a few simple ingredients and a little bit of time, you can create a delicious and zesty sauce that will elevate any meal.

Let's cook with our recipes!

FILET OF BEEF WITH MUSTARD MAYO HORSERADISH SAUCE



Filet of Beef with Mustard Mayo Horseradish Sauce image

Provided by Ina Garten

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 9

1 whole filet of beef tenderloin (4 to 5 pounds), trimmed and tied
6 tablespoons (3/4 stick) unsalted butter, melted
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise
1/3 cup sour cream
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
Bunch of parsley, for garnish

Steps:

  • Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
  • Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important.
  • Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
  • Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
  • Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.

FILET OF BEEF WITH MUSTARD HORSERADISH SAUCE



Filet of Beef with Mustard Horseradish Sauce image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 12

1 whole filet of beef (4 to 5 pounds), trimmed and tied
2 tablespoons unsalted butter at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
Mustard Horseradish Sauce (recipe follows)
Fresh parsley, for serving
1 1/2 cups good mayonnaise
1/3 cup sour cream
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 500 degrees F.
  • Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium rare.
  • Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thick, 1/2-inch thick per slice. Transfer to a serving platter. Garnish with parsley. Serve warm, at room temperature, or cold with Mustard Horseradish Sauce on the side.
  • Whisk together the mayonnaise, sour cream, mustards, horseradish, and salt in a bowl. Refrigerate until ready to serve.

HORSERADISH-MUSTARD SAUCE



Horseradish-Mustard Sauce image

A mix of three no-cook ingredients, this simple dipping sauce for our Fondue Bourguignonne can be made in advance.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 1 1/3 cups

Number Of Ingredients 4

1 cup sour cream (8 ounces)
6 tablespoons prepared horseradish
1 1/2 tablespoons Dijon mustard
Coarse salt and freshly ground pepper

Steps:

  • Stir sour cream, horseradish, and mustard in a small bowl; season with salt and pepper.

SEARED BEEF TENDERLOIN WITH MUSTARD-HORSERADISH SAUCE



Seared Beef Tenderloin with Mustard-Horseradish Sauce image

Categories     Beef     Cheese     Mustard     Appetizer     Horseradish     Beef Tenderloin     Party     Bon Appétit

Yield Makes 20 servings

Number Of Ingredients 8

1 1 1/2-pound piece beef tenderloin (thick end), fat and sinew trimmed
3 1/2 tablespoons extra-virgin olive oil
1 large bunch watercress, trimmed
1 4-ounce jar capers, drained
1/2 cup shaved Parmesan cheese
2 tablespoons fresh lemon juice
1 French-bread baguette, sliced
Mustard-Horseradish Sauce

Steps:

  • Tie beef with kitchen string to hold shape. Sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Rub 1 tablespoon oil over beef. Add beef to skillet. Sear until brown on all sides and cooked to desired doneness, about 20 minutes for medium-rare. Transfer beef to plate. Freeze until almost frozen solid, about 3 hours. Remove string. Using large sharp knife, cut beef crosswise into very thin slices. (Can be prepared 8 hours ahead. Arrange slices between sheets of waxed paper on baking sheet. Cover tightly and refrigerate.)
  • Cover large platter with watercress. Arrange beef slices atop watercress. Drizzle with 2 1/2 tablespoons oil. Sprinkle with capers and Parmesan cheese. Drizzle with lemon juice. Sprinkle with pepper. Serve with baguette slices and sauce.

TONGUE WITH MUSTARD-HORSERADISH SAUCE



Tongue with Mustard-Horseradish Sauce image

Categories     Milk/Cream     Beef     Mustard     Horseradish     Meat     Spring     Winter     Anise     Dill     Simmer     Boil     Gourmet

Yield Serves 6

Number Of Ingredients 18

For tongue:
1 (3 pound) fresh beef tongue
1 large onion, sliced
6 garlic cloves, smashed
1 bay leaf
1 whole star anise
1/2 teaspoon black peppercorns
2 tablespoons salt
For sauce:
1/4 cup chopped shallot (1 large)
2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
1/4 cup heavy cream
2 tablespoons whole-grain Dijon mustard
1 tablespoon bottled horseradish
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
1/2 teaspoon fresh lemon juice

Steps:

  • Cook tongue:
  • Rinse tongue well with cold water and place in a deep 6- to 8-quart pot. Add cold water to cover by 3 inches, then add remaining tongue ingredients. Cover pot and bring to a boil. Simmer, partially covered, until tongue is fork-tender, 2 1/2 to 3 hours. fork-tender, 2 1/2 to 3 hours.
  • Transfer tongue to a cutting board (reserve 1 1/2 cups cooking liquid) and, when cool enough to handle, peel off skin and trim any fat or gristle. Skim off fat from cooking liquid and pour liquid through a paper-towel-lined sieve into a large bowl, discarding solids. Keep tongue warm, covered.
  • Make sauce:
  • Cook shallot in butter in a 2-quart heavy saucepan over moderate heat, stirring frequently, until softened. Whisk in flour and cook, whisking, 1 minute. Gradually whisk in reserved cooking liquid and cream, then bring to a boil, whisking.
  • Simmer sauce, whisking, until slightly thickened, 2 to 3 minutes. Whisk in mustard, horseradish, herbs, lemon juice, and salt and pepper to taste.
  • Slice tongue and serve with sauce.

MUSTARD-HORSERADISH SAUCE



Mustard-Horseradish Sauce image

Categories     Sauce     Dairy     Mustard     Low Carb     Horseradish     Winter     Tarragon     Sour Cream     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 5

2/3 cup sour cream
1/4 cup Dijon mustard
2 tablespoons olive oil
2 tablespoons prepared white horseradish
2 tablespoons chopped fresh tarragon

Steps:

  • Mix all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

EASY HORSERADISH MUSTARD SAUCE



Easy Horseradish Mustard Sauce image

Make and share this Easy Horseradish Mustard Sauce recipe from Food.com.

Provided by CountryLady

Categories     Sauces

Time 2m

Yield 12 serving(s)

Number Of Ingredients 4

1/4 cup prepared horseradish
1/4 cup Dijon mustard
1 cup sour cream
salt and pepper (to taste)

Steps:

  • Drain horseradish in a strainer.
  • I push down with my knuckles to remove excess liquid.
  • Combine with remaining ingredients& mix well.

PORK WITH HORSERADISH-MUSTARD SAUCE



Pork With Horseradish-Mustard Sauce image

Wonderful way to easily prepare a pork tenderloin. I found this in the local newspaper and it was described as "heart healthy". The sauce adds quite a kick! The recipe calls for unsalted stone ground mustard, but I had the regular stone ground mustard on hand and used that.

Provided by kitchendiva

Categories     Meat

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 6

2 garlic cloves, minced
1/2 teaspoon pepper
2 lbs pork tenderloin
1 cup evaporated skim milk
2 tablespoons prepared horseradish
1/4 cup stone ground mustard

Steps:

  • Combine garlic, pepper and salt to taste, rub over tenderloins.
  • Cover and chill 1 hour.
  • Preheat oven to 425 degrees.
  • Lightly coat rack of shallow roasting pan with non-stick cooking spray.
  • Brown tenderloins in large non-stick skillet over medium-high heat 1 - 2 minutes on each side.
  • Place in roasting pan on rack.
  • Bake 25 - 30 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees.
  • Let stand 10 minutes before slicing.
  • Heat evaporated milk in medium saucepan over medium heat, stirring frequently.
  • Add horseradish and mustard; cook, stirring constantly, until mixture is heated.
  • Serve over tenderloin.

Nutrition Facts : Calories 187.6, Fat 6.5, SaturatedFat 2.2, Cholesterol 76.1, Sodium 191.8, Carbohydrate 5, Fiber 0.4, Sugar 4.2, Protein 26.1

MUSTARD-HORSERADISH SAUCE



Mustard-Horseradish Sauce image

This is an easy-to-prepare accompaniment to many steak meals such as Seared Flat Iron Steaks with Wine Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes 1/2 cup

Number Of Ingredients 4

1/4 cup Dijon mustard
2 tablespoons grainy mustard
1 tablespoon prepared horseradish
Coarse salt and ground pepper

Steps:

  • In a small bowl, stir together Dijon mustard, grainy mustard, and horseradish. Season with coarse salt and ground pepper.

CORNED BEEF WITH HORSERADISH MUSTARD SAUCE



Corned Beef with Horseradish Mustard Sauce image

Categories     Mustard     Horseradish     Brisket     Gourmet

Yield Serves 4 generously

Number Of Ingredients 3

a 3-pound corned beef brisket
2 tablespoons bottled horseradish
2 tablespoons Dijon-style mustard

Steps:

  • In a kettle combine the corned beef with enough cold water to cover it by 2 inches, bring the water just to a boil, skimming the froth, and simmer the corned beet, covered, for 3 hours, or until it is tender. (Do not let the cooking liquid boil.) Remove the kettle from the heat and let the corned beef stand in the cooking liquid 20 minutes. In a small bowl stir together the horseradish and the mustard. Transfer the corned beef to a cutting board and with a sharp knife remove all but a very thin layer of fat. Cut the corned beef across the grain into 1/4-inch-thick slices and serve it with the sauce.

GRILLED STEAKS WITH HORSERADISH-MUSTARD SAUCE



Grilled Steaks with Horseradish-Mustard Sauce image

Horseradish, a natural partner with grilled beef, proves its stuff again in this easy recipe for boneless steaks.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 8

2 tablespoons spicy horseradish mustard
2 tablespoons chopped fresh parsley
2 teaspoons Worcestershire sauce
1 teaspoon honey
4 (1/2 to 3/4-inch-thick) boneless beef top loin steaks (New York, Kansas City or strip steaks)
1 tablespoon olive oil
1 teaspoon garlic-pepper blend
1/2 teaspoon seasoned salt

Steps:

  • In small bowl, combine all sauce ingredients; mix well. Refrigerate while cooking steaks.
  • Heat closed contact grill for 5 minutes.
  • Meanwhile, brush steaks with oil. Sprinkle both sides of each steak with garlic-pepper blend and seasoned salt.
  • When grill is heated, place steaks on bottom grill surface. Close grill; cook 3 to 5 minutes or until of desired doneness. Serve sauce with steaks.

Nutrition Facts : Calories 305, Carbohydrate 3 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 37 g, SaturatedFat 5 g, ServingSize 1/4 of Recipe, Sodium 470 mg, Sugar 2 g

GRILLED PRIME RIB BONES WITH DEVILED MUSTARD-HORSERADISH SAUCE



Grilled Prime Rib Bones With Deviled Mustard-Horseradish Sauce image

The sauce for this must be made a day ahead and refrigerated overnight to blend flavors, then the ribs have to marinade in the sauce 8-24 hours, so plan a day ahead! This sauce has a definite "kick" to it, but you can adjust the cayenne, hot sauce and horseradish to taste.

Provided by Kittencalrecipezazz

Categories     Meat

Time P1D

Yield 4 serving(s)

Number Of Ingredients 18

5 lbs prime rib beef bones
seasoning salt
pepper
4 tablespoons oil
3 tablespoons butter
1 large onion, finely chopped
3 tablespoons fresh minced garlic
3 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons dried thyme
1/4 teaspoon cayenne pepper (can use more)
1/3 cup Dijon mustard
1/3 cup yellow mustard (use a grainy mustard for this)
1 tablespoon Worcestershire sauce
1/4 cup horseradish (can use more to taste)
2 teaspoons seasoning salt
black pepper
1 teaspoon louisiana hot sauce (or to taste)

Steps:

  • Make this sauce a day or even days ahead and cool.
  • For the sauce, heat the oil and butter over medium-high heat in a heavy saucepan.
  • Saute the onions for about 5 minutes until softened.
  • Add in the minced garlic, brown sugar, lemon juice, thyme and cayenne pepper; cook stirring for about 3 minutes.
  • In a bowl, whisk together Dijon mustard, yellow mustard, Worcestershire sauce, horseradish, salt, pepper and hot sauce; add into the onion/garlic mixture; mix to combine with a wooden spoon and bring to a simmer.
  • Cook/simmer the sauce for about 30 minutes over very low heat to blend flavors, adjusting salt, cayenne pepper and hot sauce.
  • Cool the sauce to room temperature then refrigerate overnight to blend the flavors.
  • The following day, in a large dish arrange the beef ribs in a single layer.
  • Pour the cooled sauce over the ribs and turn to coat on both sides, using clean hands to rub the sauce well over all the meat.
  • Cover and refrigerate for a minimum of 8-24 hours.
  • When ready to grill reserve the marinade.
  • Season the ribs with seasoning salt and pepper.
  • Grill over medium heat turning occasionally and brushing with the marinade.
  • Delicious!

SEARED BEEF TENDERLOIN MINI SANDWICHES WITH MUSTARD-HORSERADISH SAUCE RECIPE - (5/5)



Seared Beef Tenderloin Mini Sandwiches with Mustard-Horseradish Sauce Recipe - (5/5) image

Provided by lisalang

Number Of Ingredients 12

2/3 cup fat-free sour cream
1/4 cup Dijon mustard
2 tablespoons minced fresh tarragon
2 tablespoons prepared horseradish
1 (1 1/2-pound) beef tenderloin, trimmed
1/2 teaspoon freshly ground black pepper
Cooking spray
2 tablespoons fresh lemon juice
3 cups trimmed watercress (about 1 bunch)
1 (8-ounce) French bread baguette, cut diagonally into 16 slices
2 tablespoons capers
1/2 cup (2 ounces) shaved fresh Parmesan cheese

Steps:

  • Combine first 4 ingredients, stirring well with a whisk. Cover and chill. Secure beef at 2-inch intervals with twine. Sprinkle beef with pepper. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add beef to pan; cook 15 minutes or until desired degree of doneness, turning frequently. Let stand 15 minutes. Cut into 16 slices. Sprinkle with lemon juice. Arrange watercress evenly on bread slices. Place 1 beef slice and about 1 tablespoon chilled sauce over each bread slice. Arrange capers and cheese evenly over sauce.

PEPPERED BEEF TENDERLOIN WITH MUSTARD HORSERADISH SAUCE



Peppered Beef Tenderloin With Mustard Horseradish Sauce image

This is a great special occasion recipe. I made it for my family for Christmas a few years back and everyone loved it! The sauce is a delicious touch! You can add more horseradish if you desire!

Provided by Andreadmb

Categories     Roast Beef

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup sour cream
2 teaspoons prepared horseradish (more if you like it spicy!)
3 tablespoons Dijon mustard
6 teaspoons peppercorns (black, white and green)
2 teaspoons coarse salt
3 tablespoons Dijon mustard
5/8 cup room temperature butter
1 cup loosely packed fresh parsley, chopped
1 (2 lb) beef tenderloin, trimmed

Steps:

  • Sauce: whisk all ingredients together. Cover and refrigerate until you serve. Can be prepared 2 days in advance.
  • Beef:
  • Coarsely grind all peppercorns and transfer to bowl. Mix in salt.
  • Whisk butter, parsley and mustard together and spread over tenderloin.
  • Roll in pepper mixture and cover completely with pepper.
  • Heat oven to 450.
  • Place tenderloin on rack in shallow baking pan.
  • Roast until meat thermometer inserted in center registers 130 degrees for rare/about 35 minutes; (or 40-50 minutes for medium, 50-60 for well).
  • Transfer to platter and let stand 10 minutes. then slice and garnish with parsley and sauce.

PORK TENDERLOIN WITH HORSERADISH MUSTARD SAUCE



Pork Tenderloin with Horseradish Mustard Sauce image

My husband is a master at grilling and his pork tenderloin is so moist and tender. He slow cooks it in his Brinkman grill/smoker for about 1 1/2 hours. He uses hard woods and apple wood for the smoke. Yummy. This tenderloin combined with my horseradish mustard sauce gives it such added flavor. The horseradish we used he grew...

Provided by Dana Ramsey

Categories     Pork

Time 1h35m

Number Of Ingredients 9

2 1/2 - 3 pound pork loin with fat on one side.
everglades low sodium seasoning
ground course pepper
beer to marinade with pepper and salt added
SAUCE
2 Tbsp prepared horseradish (the creamy stuff)
1 tsp heaping of ground fresh horseradish
1 Tbsp extra virgin olive oil
1 tsp dijon mustard

Steps:

  • 1. Marinate the pork tenderloin in beer and season with a little salt and pepper over night.
  • 2. Next Day: Season both sides of your loin with the everglades seasoning. Prepare your grill. Now this is where you decide how you want to cook your meat. You can also do this in your oven.
  • 3. Prepare the sauce by combining all ingredients in a small bowl and mix well.
  • 4. Note he seared the meat and then cooked it with the fat side up. He said this is very important. He smoked the meat for about 35 minutes and then added the horseradish sauce. Continued to smoke it until a meat thermometer registers at 165 degrees. During the smoking/cooking process he added more sauce to each side of the loin. Flip occasionally and add more sauce. Serve with a nice salad or your favorite veggie.
  • 5. Note: This sauce is also a good dipping sauce. This is the recipe I used to prepare the horseradish we grow: https://www.justapinch.com/recipes/sauce-spread/spread/homemade-horseradish.html?p=2 It is so freakin good! Thanks Terrie!

HORSERADISH-MUSTARD DIPPING SAUCE



Horseradish-Mustard Dipping Sauce image

This is a wonderful sauce for cold cuts, chicken nuggets, raw vegetables; even cheese and crackers go well with it.

Provided by Chef Buggsy Mate

Categories     Sauces

Time 5m

Yield 10 serving(s)

Number Of Ingredients 3

1 cup sour cream
2 1/2 tablespoons prepared horseradish
2 tablespoons whole grain mustard

Steps:

  • In a small bowl, combine all ingredients.
  • Serve with deli meats, crackers or raw veggies.

HERB CRUSTED TOFU WITH MUSTARD HORSERADISH SAUCE



Herb Crusted Tofu With Mustard Horseradish Sauce image

from veggie life and missing from their online database.. Make sure you read the bottom note below recipe. This is an Apian, Lacto, Ovo Vegetarian recipe.

Provided by That is Dr House to

Categories     Soy/Tofu

Time 4m

Yield 4 serving(s)

Number Of Ingredients 13

14 -16 ounces extra firm tofu (waterpacked)
3/4 cup plain yogurt
1 1/2-2 tablespoons coarse ground honey mustard
2 teaspoons prepared horseradish
1 teaspoon chopped fresh dill or 1/2 teaspoon dried dill
1/3 cup breadcrumbs or 1/3 cup matzo meal
1/2 teaspoon chopped fresh dill
salt, to taste
pepper, to taste
minced fresh garlic, to taste
2 large eggs
1 tablespoon water
1 -2 tablespoon canola oil

Steps:

  • Cut the tofu into four lengthwise slices.
  • In bowl whisk sauce ingredients together and set aside to let flavors blend.
  • In second bowl combine coating and toss to mix. Spread evenly on small plate and set aside.
  • In wide shallow bowl or a deep plate, combine eggs and water and beat well with fork.
  • In large nonstick skillet heat oil over med heat. Arrange bowls of egg and coating nearby. Coat 1 slice tofu with egg then to crumb cover surface well then transfer to hot skillet. Repeat until finished.
  • Cook tofu until crispy. about 2 minutes Flip and crisp other side. Drizzle with sauce at table.
  • NOTE: To get this tofu to crisp you MUST, I repeat MUST drain. To do this place the tofu on a slant board and place a heavy weight such as a plate and a cookbook on top of the tofu. Let it sit until the water stops running.
  • You can change the texture of this by freezing the tofu. After freezing drain as directed.
  • IF you do NOT DRAIN? It will NOT brown or get crispy.

Nutrition Facts : Calories 212.6, Fat 12.6, SaturatedFat 3, Cholesterol 99, Sodium 193, Carbohydrate 12.4, Fiber 1.4, Sugar 4.6, Protein 14.2

PEPPERED BEEF TENDERLOIN WITH MUSTARD AND HORSERADISH SAUCE



PEPPERED BEEF TENDERLOIN WITH MUSTARD AND HORSERADISH SAUCE image

Categories     Beef

Yield 8 Servings

Number Of Ingredients 11

Sauce:
1 cup sour cream
3 T Dijon mustard
2 T prepared horseradish
Beef:
1 2-lb beef tenderloin, trimmed
6 tsp black, pink, and green peppercorns, coarsely ground (or Montreal steak seasoning)
2 tsp kosher salt (omit it using steak seasoning)
3 T Dijon mustard
2 T butter, room temp
1 cup fresh parsley, loosely packed

Steps:

  • Sauce: Whisk all ingredients together in small bowl; cover & refrigerate. Sauce can be prepared 2 days ahead. Beef: Whisk mustard, butter, & parsley in medium bowl to blend. Rub all over tenderloin. Roll tenderloin in pepper mixture, coating completely. Can be prepared one day ahead. Cover & refrigerate. Preheat oven to 450 degrees. Place tenderloin on rack in shallow baking pan. Roast until meat thermometer registers 130 degrees for rare (or according to preference). Transfer roast to platter and let stand 10 minutes.

HORSERADISH-MUSTARD SAUCE FOR CORNED BEEF



Horseradish-Mustard Sauce for Corned Beef image

When you have a strong Irish heritage and a son named Patrick, you can't help but make a big fuss on March 17! This zesty sauce is the perfect accompaniment to corned beef. -Denise Bender, Bayville, New York

Provided by Taste of Home

Time 5m

Yield 10 servings.

Number Of Ingredients 3

1 cup sour cream
2 tablespoons prepared horseradish
2 tablespoons prepared mustard

Steps:

  • In a small bowl, combine the sour cream, horseradish and mustard. Serve with corned beef.

Nutrition Facts :

Tips:

  • For a spicier sauce, use more horseradish and less Dijon mustard.
  • For a milder sauce, use less horseradish and more Dijon mustard.
  • Add a touch of honey or brown sugar to balance out the sharpness of the horseradish.
  • Use freshly grated horseradish for the best flavor.
  • If you don't have freshly grated horseradish, you can use prepared horseradish from a jar.
  • Serve the sauce immediately, or store it in the refrigerator for up to 1 week.
  • The sauce can be used as a condiment for roast beef, ham, or fish.
  • It can also be used as a dipping sauce for vegetables or crackers.

Conclusion:

Mustard horseradish sauce is a versatile and flavorful condiment that can be used in a variety of ways. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, sweet or savory, there is a mustard horseradish sauce recipe out there for you. So next time you are looking for a new condiment to try, give mustard horseradish sauce a try. You won't be disappointed.

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