If you've ever bought a hunk of fresh horseradish root to use in preparing a dish, like perhaps for making homemade horseradish cream sauce to serve with roast beef, you might find yourself with a big ...

But eaten with oily fish or rich meat, a good horseradish sauce can act as an excellent aid to digestion. Fresh grated horseradish root applied to chilblains is reputed to cure them. Consumed ...

With the motor running, drizzle in oil slowly until the mixture becomes thick. Remove the mayonnaise to a bowl, and fold in the sour cream and horseradish.

Bring to the boil, stirring until thickened, then add the Worcestershire sauce and sugar and season ... Mix the mustard, horseradish and double cream (if using) in a bowl until well combined.

To test that the beef is ready, use a meat thermometer – see the Recipe Tips for temperature ... is great served in bread rolls with the horseradish sauce, some cripsy fried onions and salad ...

Serve the celeriac on a warm platter, with the extra stuffing around the edges and the horseradish cream, and some cranberry sauce if you ... you with a searchable recipe database that would ...

Perry’s Master Development Chef Rick Moonen Perry’s Steakhouse & Grille, Oak Brook5 Oakbrook CenterOak Brook, IL 60523Telephone: 630-571-1808 Perry’s Steakhouse & Grille, Schaumburg1780 ...

Make cocktail sauce without horseradish for various dishes, such as seafood, shrimp, tilapia, or even homemade air-fried ...

Amazing combinations of rare beef, crispy potatoes, earthy beetroot and a hot creamy sauce. This serves enough for me but when serving more I just multiply the recipe and works out great!

Much-loved TV legend Mary Berry's hearty beef recipe is a perfect meal for the colder nights and is quick to prepare. It is ...

Rocky’s NY Deli in Savannah, Ga., is serving up the Polar Bear, a nod to Pete Alonso made with half-a-pound of roast beef, melted provolone and homemade onion rings in a horseradish cream sauce. The ...

Buying free-range meat is an ethical choice so the Christmas treats on my menu this season include New Zealand farm-raised pork and turkey sourced from farms ‘down by the Southern Alps’.