Using up horseradish cream sauce

Cooking Discussions Cooking, Cookbooks, Ingredients
1

I made St Patrick’s day dinner early over the weekend (got no time for that on a weeknight!) and made horse readish cream sauce for the first time to go with the corned beef. I have leftovers, but maybe only need 2 Tbs of the sauce at most, which will leave almost a cup of this sauce in my fridge. :expressionless_face:

So what are you recommendations for using that up? I’ve enjoyed it on a lovely roast before, so ideally something not a steak or roast, since I’ve also just had corned beef. There’s only so much of beef I can eat over the next two weeks.

1 Like
2

Mix it into mashed potatoes (or as a topping for baked potatoes) or coleslaw.

5 Likes
3

Smoked or poached salmon. I also like it with roast beef, but of course you just had it with beef…

As a dip for blanched asparagus or broccoli?

2 Likes
4

Potato salad with additional veggies…celery, red onion, etc.

Cucumber salad.

2 Likes
5

Horseradish cream ( or horseradish with sour cream) goes well with smoked fish, as well as cooked carrots, and beets. Also with gefilte fish or fish quenelles.

Could add a dollop to borscht or Russian cabbage soup.
.

6

Smoked fish. A mackerel and horseradish cream sandwich is a thing of joy.

2 Likes
7

I put horseradish in tuna salad, and on raw oysters. I would not kick horseradish cream sauce off either.

1 Like
8

Used in devilled eggs?

9

Anywhere that cream, sour cream, crème fraiche, or mayo would work.

Potatoes / sweet potatoes — scalloped / gratin, mashed, salad

Gratins — potato, cauliflower, fennel

Savory egg custards — Quiche, Soufflé, Savory bread pudding

Chicken — in chicken salad or as a sauce for roasted chicken thighs

Fish — as a sauce for a white fish or salmon, or in a fish salad or rillettes or mousse

10

Potato chips

1 Like