Table of Contents
show
Amazing Horseradish Sauce Recipe!
Hello There Friends, Today I'm going to show you how to make a simple Horseradish Sauce. So easy in fact, you might have all the ingredients right now. This Horseradish sauce pairs perfectly with the Prime Rib video that I posted just a few days ago. Also to make an amazing coleslaw!
Recipe Video
Recipe Ingredients
- ¾ cup Mayonnaise
- ½ cup Sour Cream or Crème Fraiche
- ½ cup Prepared Horseradish
- 2 tablespoons Dijon Mustard
- 1 tablespoon White Worcestershire Sauce, Marinade for Chicken it may be difficult to find so use just a dash of regular Worcestershire Sauce
- 1 dash or more if you like of Spicy Hot Sauce
- 1 teaspoon Garlic finely minced
- Salt and Pepper to taste
- 1 teaspoon fresh Lemon Juice
- 1 teaspoon Parsley chopped
Recipe Instructions
- The measurements are APPROXIMATE, mix all the ingredients and check it to make the adjustments to your taste buds as required!
Private Notes
Master Chef at ClickThru Digital Marketing & SEO
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
- My Best Gazpacho Soup Recipe: Chilled to Perfection - August 24, 2023
- Simply The Best Deviled Eggs Recipe: Eggstraordinary! - August 21, 2023
- How To Make Crème Fraiche: Creamy & Delicious! - August 20, 2023
I see your recipes ,on YouTube,i like it,respect for you Master
Looks wonderful. I will be using this recipe for my small prime rib tonight! Thank you, Chef!
Chef, I used (in place of white Worcestershire) a teaspoon of Shao-shing wine and a 1/4 tsp of Colatura di Alici to give some umami. Worked out great. Thank you. The beef came out perfect. About 7 1/2 pounds at 250F for 3 1/2 hours. Excellent
Great idea to add some umami flavor! So glad you enjoyed the recipes! 😊
Made this with the port wine sauce and 7 rib prime rib last year for christmas. My family LOVED all 3. Already requested that I make it again this year.
Thank you Leonard!