by linzarella
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1
lemon
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3 tablespoons
creme fraiche
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3 tablespoons
plain whole milk yogurt
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1 tablespoon
honey
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2 tablespoons
prepared horseradish
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2 tablespoons
dijon mustard
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1 pinch
salt
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1 pinch
freshly ground pepper
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Zest the lemon, then juice half of it. In a jar, combine juice & zest with remaining ingredients, stir, then cover the jar and shake. Taste and adjust to make it spicier, creamier, or sweeter to your preference.
Ask the hotline about this step!I saved this last year and it sort of got lost in my saved recipes section, so it was a great remender to see it in the contest this week. I made it this weekend and it's just a delicious, tangy dressing. I just used it over salad to counterpoint a saltier dish, but I am thinking of lots of ways to use it. thanks!
Made this last night for a potato, bean and radish salad. It was fabulous!! Just the right balance of flavors. It's amazing how the honey makes this a real standout.
Just two words - Deviled Eggs.
Oh man, I just used this to braise some savoy cabbage. Definitely not was I envisioning when I first put the dressing together, but really good! Ate it over noodles with sausage and it was a perfect dinner...
I love horseradish!!! And I absolutely adore horseradish sauce. This one sounds like a keeper!! I'm bookmarking it now. I always make my dressings in a small mason jar....so easy to just shake it up! Thanks for sharing!!
Epic. Truly epic. I just had this on leftover salmon for lunch. I've been looking for this for a long time. It has just achieved instant "Staple" status in my kitchen. I plan to use it on my warm German style potato salad with bacon and fennel (which is pickled in champagne vinegar -- the recipe for the fennel and the potato salad are posted on this site) later this week. ;o)
Made this last night and used it to make coleslaw. Delicious! Then, today, I put it on rye bread with thinly sliced pastrami and it was so yummy! Thanks for this great recipe.
What I meant to say is I put the leftover coleslaw on the sandwich.
This will be gracing my dinner table tomorrow night.
A delicious, simple recipe. There are so many great uses for it!
I see a Savoy cabbage slaw with apples . . . . on crostini with smoked salmon . . . . on a simple baked potato, with snips of garlic chives . . . . I can see how I might have to make a large jar of this, soon. ;o)
ooh I just dug up a fresh horseradish root from my garden..how do you think that would work???
I am totally seeing this with 1) smoked trout & apples & beets 2) arugula, scallions and radishes & sliced grilled steak salad 3) somehow involved with a sandwich....like the cabbage slaw idea, that would be AMAZING on pulled pork.
I've never tried it with fresh horseradish root, but I'm sure it would be amazing! Let me know how it turns out.
I could also see tossing this with some Brussels sprouts, lightly steamed, and small pieces of crisp bacon . . . . . love horseradish and bacon together. Yummmmmm.;o)
LOVE the Brussels sprouts suggestion. Rather than steamed, what about raw? Shaved very thin and crunchy on a mandoline (like slaw) - and still with bits of bacon! YUM.
I think Amanda and Merrill may have given us our summer salad. Watercress Shrimp and this dressing sound soooooo goooood. What a great dressing thanks for sharing it.
That was actually Kristen's idea, which we love!
Big horseradish lover too - especially in creamy sauces like this. This would be perfect on a rare roast beef sandwich, with some soft lettuce, maybe a slice of ripe juicy tomato. I am seriously salivating just thinking about it now.
Cngrats, linzarella! Simple and so tasty. (Aren't mason jars great?)
P.S. I just whipped this up! (or shook it up, rather.) It's REAL good! Going to dress some thin-sliced cabbage for slaw tonight. Subbed 4 T sour cream and 2 T heavy cream for the creme fraiche/yogurt (didn't have any.) Definitely a spoon-licker, this one.
I think this has a place with my corned beef/cabbage supper this evening. I love horseradish sauce with any kind of beef...Thanks!
I was thinking the exact same thing! I might do a cabbage slaw.
Thanks! I was inspired to post this after all those beet recipes a few weeks ago...I made Amy_N-B's French Peasant beets, and didn't have any cheese to go with it, so I drizzled some of this over it instead and it was great.
Haven't tried it with maple syrup yet but I hate getting honey to dissolve, so I'll have to try that!
Love it! I also don't care for chilis, but adore horseradish, and dijon mustard . . . will make this with maple syrup however because I prefer it to honey; I know it will be fabulous! Can imagine using this in a German style (slightly wam, very lightly dressed) potato salad, too. Mmmmm. Already saved to my recipes!! Congrats, Linzarella!
This makes my mouth water to think about it...can't wait to try it!
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
so much yum!