Horseradish - Green Peppercorn Sauce

You must try this! 

Incredibly easy, incredibly simple, and an incredibly good accompaniment to just about any protein.  If there’s a catch, no one’s discovered it yet.   

It is infinitely variable, allowing scope for whimsical improvisation.  Vary it by taking out the mayonnaise and using all sour cream, or vice versa.  Or, replacing the mayonnaise with whipped cream.  Or, using all whipped cream.  Or, you could leave out any one of the three flavor components – green pepper corns, mustard and horseradish – and just go with two.  Or, even just one.  Or, using different mustards.  Or, pink peppercorns.  Or, adding hot pepper.  Or adding hot sauce – Sriracha, Habanero, Chipotle, you name it.  Or exchanging the parsley for herbes de Provence for chicken, or tarragon for fish.  Or, ...

You get the idea.

Note:  The sauce feels like something you can throw together while the meat is resting.  And, indeed you can.  But the doing the “do-ahead” aspects ahead really does make things better.


HORSERADISH - GREEN PEPPERCORN SAUCE


Quantity:     More Than Enough for 2 – the recipe is easily multiplied
Difficulty:      Not very
Time:            Seconds only, but best if you can give it an hour for the flavors to coalesce

Ingredients:

    •    1 tbs green peppercorns, or to taste
    •    1/4 cup mayonnaise
    •    2 tbs sour cream
    •    1 tbs Dijon, or 1 or 2 tsp  hot mustard, or to taste
    •    1 or 2 tsp fresh, grated horseradish, or to taste
    •    1 pinch salt
    •    2 tsp minced parsley (omit for beef and lamb)

Shopping Note: Green peppercorns are sold two ways – dry or in a liquid brine.  Brined pepper will help you make this recipe more quickly and easily, but most stores don’t give you the choice.  Don’t make yourself nuts shopping around for peppercorns packed in brine, as will be explained, you can brine the dried ones yourself.

Brine (if necessary):
    •    3/4 cup water
    •    1 tsp (optional) distilled vinegar
    •    2 tsp table salt
   
Technique:

Note: There are some “do ahead” aspects to this which can make a big difference in the ultimate quality of the sauce. 

 If you’re using dry green peppercorns (see, I told you), measure 3/4 cup hot tap water into a measuring cup, and mix in the vinegar and salt.  Place the peppercorns in a small bowl, and cover them with the brine.  Soak long enough to soften the peppercorns.  1 hour is more than enough.   

Meanwhile, mix the remaining ingredients – excepting the herbs – in a small bowl.  If using horseradish (you should, you should!), you’ll want to give the sauce a few minutes for the horseradish and salt to marry with the other ingredients.  So, cover with cling wrap and refrigerate for at least one hour.

Taste the sauce, and adjust for horseradish by either adding more or by adding more mayonnaise.  Drain the green peppers, and mix them in.  If using, mix in the herbs. Taste again.  You don’t want this salty, but if necessary, adjust for salt.  

The above recipe is my original creation.  If you wish to share it you have my permission to do so as long as you credit it to me, Boar D. Laze.  I'd consider it a kindness if you would also mention my website, www.cookfoodgood.com where this recipe is also posted.

 

Interesting that this got so many views but no responses.  Is it just boring -- everybody does it.  Univeral approbation -- so what's the point?  Room temperature sauces on meat are for barbarians and I an't no stinkin' barbarian.  Or, what?

BDL

 

Mary darling,

Let me know, please.  Bison ribeye sounds delicious.

BDL

 

FF,

Sorry to respond to you so tardily, I missed your post.

You can certainly use parsley if you like.  It won't add much in the way of flavor profile, will have a tendency to "mellow out" the horseradish, and will definitely add some color.    

BDL

 

Originally Posted by skatz85  

Certainly worth a shot -- and since you're thinking fish, maybe you could add some pink pepperconrs and a (very) little tarragon.  Anyway, try it in whatever way it seems best to you.  And, by all means, let us know how it looks and tastes.

BDL