Recipe Categories
Tex Mexican 
Back to Tex Mex Sauces
Meat Sauces 

    Kat's Horseradish Sauce 

1/2 cup heavy cream
1 tbs vinegar
4 tbs ground horseradish *
Salt

Whip cream until stiff then whip in vinegar. Add salt and horseradish. Chill thoroughly.
Do not make too long in advance.

* If prepared horseradish is used, drain it thoroughly before blending it with the cream

               Horseradish Sauce

1/4 cup  mayonnaise
1/4 cup  sour cream
1 tablespoon  Dijon mustard
2 green onions, finely chopped
3 teaspoons prepared horseradish

Combine all ingredients and refrigerate

   Horseradish Sauce

make day before

• Creamy Horseradish & Chive Sauce:

• In 1-quart bowl, combine 2 cups dairy sour cream, 1/2 cup prepared horseradish, 1/3 cup milk, 2 tablespoons snipped fresh chives and 1/4 teaspoon ground white pepper. Set aside 1 cup sauce for Horseradish-Stuffed Potatoes. Cover and refrigerate remaining sauce until ready to serve. Makes approximately 2 3/4 cups.

Chop suey was created in America by a Chinese cook who worked in a California mining camp in the 1800s. He stir-fried a variety of vegetables, called it tsa sui, Mandarin Chinese for “various things,” so people called it chop suey.