Creamy and tart with the strong heat of horseradish.
Pairs well with…
- Roast beef sandwiches
- Crab, tuna or chicken salad
- Baked potatoes
- Raw or steamed vegetables
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Our horseradish sauce can be described with one word: sassy! It has the sinus-clearing effects of our prepared horseradish, but it’s milder and creamier. The smooth consistency of this horseradish sauce makes it perfect for spreading on sandwiches and blending into other sauces. It’s delicious on roast beef and other meats. And you can dip your raw veggies into it for a slightly tart zing that makes healthy snacking easier and more enjoyable. Add a few fresh herbs to tailor the taste to suit whatever meal is on your plate. This versatile horseradish sauce might just become the most-loved condiment in your fridge! GIVEITZING™
9.25 oz. Product - Water, Soybean Oil, Horseradish, Distilled Vinegar, Sugar, Food Starch, Salt, Egg Yolks, Mustard Flour, Natural Flavor, Lemon Juice Concentrate, Vitamin E, Xanthan Gum, Paprika, Spices. CONTAINS: EGGS Gallon Product - Water, Soybean Oil, Horseradish, Distilled Vinegar, High Fructose Corn Syrup, Cornstarch, Sugar, Salt, Egg Yolks, Mustard Flour, Artificial Flavor, Lemon Juice Concentrate, Xanthan Gum, Calcium Disodium EDTA (to protect color & flavor), Paprika, Spices. CONTAINS: EGGS
Top Recipes for Horseradish Sauce
1 bone in prime rib beef roast, 3 ribs, about 6 lbs
5 garlic gloves, smashed
1 jar of Silver Spring Prepared Horseradish
1 jar of Silver Spring Sassy Horseradish Sauce
Leaves from two fresh rosemary sprigs
Leaves from four fresh thyme sprigs
1/2 cup Kosher salt
1/4 cup freshly ground black pepper
1/2 cup extra virgin olive oil
Preheat oven to 350 degrees F. Lay beef in a large roasting pan with the bone side down (the ribs act as a natural roasting rack).
In a small bowl mash together the garlic, 1/4 cup of prepared horseradish, rosemary, thyme, salt, pepper and olive oil to make a paste. Massage the paste generously over the entire roast.
Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1.5 hours to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving. The internal temperature of the meat will continue to rise by about 10 degrees.
Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. Serve prime rib with remaining beef juice and horseradish sauce.
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Horseradish Tarragon Sauce
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