Horseradish Mayo Dipping Sauce Recipes

Steps:

• Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
• Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important.
• Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
• Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
• Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.

Steps:

• Blend all ingredients well and let sit 2 hours to overnight in the fridge.

Steps:

• In a medium bowl, stir together the sour cream, horseradish and lemon juice. Season with salt, paprika, garlic salt and minced onion. Mix and then chill for about 20 minutes to let the flavors blend before you start dipping.

Steps:

• In a small bowl stir together all ingredients.
• Top with additional pieces of chive.

Steps:

• Use a vegetable peeler or a knife to peel the surface skin off of the horseradish. Using a microplane grater, grate up about 4 hefty tablespoons of the stuff. Add to your mayonnaise and add the lemon juice, hot sauce, salt and prepared horseradish. Cover, and let rest in the refrigerator until ready to use.

Steps:

• Mix together the sour cream, horseradish, heavy cream, mustard and some salt and pepper in a bowl. Refrigerate until needed.

Steps:

• In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.

Steps:

• In a small bowl combine mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper. Store, covered, in the refrigerator.

Steps:

• Whisk together mayonnaise, horseradish, and ketchup in a small bowl.
• Once combined, stir in cajun seasoning. Adjust as needed.
• Cover and refrigerate until you are ready to eat it.
• Whisk together mayonnaise, horseradish, and ketchup in a small bowl.
• Once combined, stir in cajun seasoning. Adjust as needed.
• Cover and refrigerate until you are ready to eat it.

Steps:

• In a small bowl, combine all ingredients.
• Serve with deli meats, crackers or raw veggies.

Steps:

• In a bowl, combine the first six ingredients. Cover and chill for at least 1 hour. Serve with vegetables.