Easy to Make Horseradish Sauce | Chef Jean-Pierre
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- Опубликовано: 4 окт 2024
- 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! Let me know what you think in the comments below.
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Dear Chef, I spent the last two days following your instructions for Horseradish Sauce, Au Jus and Prime Rib so I could treat my family for Christmas. Thanks to your guidance, our dinner was spectacular! Thank you for helping me do things I never thought I could do! Your friend and committed follower, Mike
You can't beat a good horseradish sauce.... Prime Rib, cold veggie dip....sky is the limit... Chef J.P. ain't kidding g when he says "AMAZING" .... KEEP THOSE DISHES COMING, CHEF !!!!!
I really like the videos which cover sauces and soups, there's nothing like a homemade sauce or soup. Thanks Chef!
This is why I love Chef Jean. Consistency. He applies the same methodology to one simple dish like this, to every dish he makes! THIS is how you learn to cook. This is how you learn great techniques. This is how you create marvelous dishes with flair and elegance!
I am a trained chef myself, now retired, a former restaurant and entrepreneur. I am still learning some terrific things from the Chef!
Thank you Chef Jean!
Oh yay for this!! I don't care for horse radish but my husband loves it. So thank you for this! We just butchered awhile back so I will make this sauce and the prime rib like you showed us. He will be in heaven. Thank you Chef! God bless you.❤️😘💞💞💞🙏🙏🙏🙏🙏🙏🙏🙏🌞🌞🌞🌞✌️👶
Damn I need a babe like U
Thank you, Jean Pierre! For the first time, it’s a recipe that actually is actually easy enough for a child to make! 😂
I love the way you don't measure amounts. That's how my Granny and my Momma taught me to cook this way...no measuring just go by taste test
I like his other comments in previous vids '................measure carefully '.........LOL ! ! ! Wishing y'all a Merry Christmas !
It helps to have a base understanding of proportions. For example, I know the amount of salt in bread dough should be around 2.2% by weight. 2.5% is on the salty side and 1.5% is on the bland side. Eyeballing a 1 to 50 ratio is basically not going to be easy and to hit 2.2 you need more precision than that. And you are not going to taste the dough before you bake typically. So, I measure it.
With soup, it's a completely different story. You go by taste. Nobody ever mentions weight percentages of salt for soup even though it is a very important aspect of the end result. It's probably a bit over a percent if you care to know (baker's weight excludes the water). Unsalted soup is disgusting and too salty soup is not much better. It needs to be just right but that is subjective. But you can totally trust your taste-buds and go pinch by pinch.
In this case, the ratio mayonnaise to sour cream looked about 2:1 to me but it's not that important to be precise as they taste similar. Plus a few splashes of this and that but less than a percent by volume/weight probably. You can't measure that accurately unless you are very precise; and why would you? You use lemon juice to thin it out and mellow out the taste. All these things are accents to the epic amount of horse radish he dumps in. The point here is that the ratios of these things to each other are less important than their impact; which is not the same and varies depending on the quality and origin of your ingredients. Horse radish is not subtle. Just how bad it is depends on how it was grown, how fresh it is, etc. So, pointless to measure out: dump it in and compensate. That's why lemon's are involved here.
If you look at e.g. Indian cooking recipes, something you pick up on quickly is that they use simple 1:1 or 1:2 ratios for their complex spice blends. Teaspoons are the name of the game. If you look for repeatable recipes, you need some notion of ratios of ingredients to each other. With seasonings and spicing, what you measure is two things: the ratio that goes into the blend and the amount of the blend that you use. The last one is to taste. You can go stronger or milder as you prefer. The first one needs to be more precise because you get wildly different outcomes otherwise.
So, it may seem like he's doing whatever but in fact he's "measuring carefully" with his eyes and taste buds. You can express accents and your preferences by putting your thumb on the proverbial scale.
A perfect trifecta: prime rib, au jus, and horseradish sauce. Thank you, Chef!
Hi chef,
I just wanted to let you know that I use your horseradish sauce recipe every time I make prime rib and it turns out perfect every time. thanks for your great wisdom.
Wonderful. Like all sauces, a general outline, and let your mouth tell you what is needed. Chef, thank you for the show.
I just love the friendly face and jovial mood you bring to the table. I am not a gourmet or a food enthusiast but I watch it for the pleasant atmosphere in the videos!
J.P., I just wanted to thank you for your enthusiasm and wonderful recipes! I enjoy every one of them and tell all I know to watch.
Thank you so much Mike! 😀
Chef JP, your videos are always wonderful no matter how simple or complex they can be. You make them all simple to make. On top of all that you always show the names of product you are using not like many others that hide the product names because those companies are not sponsoring them. They must think these big companies are just going to come crawling to them for sponsorship. I think they are very cheesy when they do that and I really appreciate that you do show the names of products you use, it saves us a lot of time getting the right ingredients. Thank you for all your hard work to teach how to cook not just recipes.👍
Nice another follow up to the Prime Rib video. Gotta have horseradish with Prime Rib always.
I always learn something watching CJ-P. He's my favorite...always cooking up something practical and delicious
I have a similar sauce with only two ingredients. Two-part horseradish one part Grey Poupon. I call it horse poup. Trust me you got to love it it's delicious
I was waiting for this exact recipe to go with the beef! I will have to try to cook this for Christmas. Always worried about screwing up an expensive piece of beef…this year that costs even more!!
I know what you mean. I’m going to follow his recipe for my prime rib.
@@nathanthomas5461 you know. Like terrified I’m going to blow $100+ and have it turn out like shoe leather.
You'll be fine just be sure to use a meat thermometer!!! If you do not have one buy one before you cook your roast! Merry Christmas and Happy holidays😀
@@ChefJeanPierre I cooked a great Turkey and gravy and garlic mashed potatoes last week. They all turned out great after watching your videos (the gravy….ohhh. Was that good).
I will have to just get over it and cook a nice prime rib.
Is there ANYTHING Chef Pierre can't make? I sure haven't found it! Fantastico!
I just bought a loin strip on sale - 50+ bucks! Crazy how expensive meat is. I'll definitely be making this to go with it.
Thank Brandon for those high prices!
Yes California here crazy prices
Tks for the tip on the lemon........I learn something every time I see his videos ! Joyeux Noel Jean-Pierre !
I’ve made it to the end of the video twice now. Thinking of sending this to my daughter and (almost) son in law who enjoy cooking.
Sorry this was a comment on the cutting vegetables video.
This is the best cooking show I've ever seen. Chef Jean-Pierre is such an enthusiast, and explains things brilliantly. I'm gonna make this sauce for Christmas.
I love how Chef Jean-Pierre has a giant bowl of butter sitting there even though he doesn't use it. A giant bowl of butter is never wrong. Oh, and horseradish sauce is amazing. Thanks!
made the sauce tonight for the standing rib roast i'm making for christmas dinner. the sauce is yummers!
Chef John @ Food Wishes is straight-up about being disappointed, sometimes. I shall try this horseradish sauce. I have horseradish in my garden. I'll bet it livens-up the sauce in a dramatic way.
This looks delicious. I can't get your prime rib out off my mind, Chef!
30 years ago I used to work at Beaver Brand Foods in Beaverton, Oregon, on the packaging line. Beaver Brand has been famous for their horseradish preperations for almost 100 years now, established in I believe 1928. Our employee entrance was through the grinding room, and let me tell you, nobody had stuffed sinuses during the winter LOL 😁
You literally are my go-to-guy for many recipes, and a good laugh. I recently prepared a Prime Rib, followed all of your directions to a T. The best I've ever had, and served. I'm preparing one Tuesday night, for a special dinner. A man who can cook a prime rib that good, and one that looks as good as it tastes, has to have a great Horseradish sauce recipe also....And you didn't disappoint!
Great recipe and video, chef! Even if it was tick-tac-toc length... Cheers!
i WATCH YOU EVERY NEW EPISODE. this is from Elsa's Kitchen, here in Vancouver. Thank you for your tips in cooking.
Hi chef, I love your videos!!! I was born in New Orleans and live in cajun country. I use to watch you on public tv in NOLA. Keep up the great videos!!! I love all of them!!!!
🙏🙏😊❤️
Grey poupon is really a throwback for me I think this sauce recipe is gonna bring me great memories from when my grandma made a recipe is so close to being exactly grandmas. I like how you give us a base recipe so we can make our own renditions and make recipes that our grandkids will one day remember
I made a minimalist version just now with the mayo, sour cream, extra hot horseradish, lots of fresh pressed garlic, fine sea salt and coarse ground black pepper. It was AMAZING!!! Thank You Jean Pierre, it’s my new go-to for all beef in our house.
I put a bit in a separate bowl and added the dijon mustard, parsley and white worchestire. It’s a slightly different taste but I love them both the same. I wanted to see what was required as a minimum to whip it up quickly if we decide to have beef for dinner and don’t have everything on hand. Try it and you’ll love it!
Well Chef. Still haven't been able to find white W sauce, so i threw in a few dashes of the og W sauce. Modified your recipe by adding half of 1 shallot, and two teaspoons of rosemary. Left out the siracha. Entire fam loved it. even the kids who don't normally eat this kind of thing!
Back again. Followed chef JP recipe and made it using what I had. Priceless. Thank you chef.
I have been making this exact sauce for at least 20 years. I thought I invented it :)! It is absolutely delicious. But the most important lesson you teach is taste, taste, taste. I am constantly amazed when I cook with people who never taste their cooking. You don't have to have a snack sized portion, but tasting is so crucial to flavor, texture, spiciness and you never know until you dip a tiny sampling spoon into your creation. Thank you for your work.
Duke’s Mayo is the best!!
Chef JP with a 3 minute video! What's this world coming to!?!
Can't wait to make my prime rib for Christmas Day with the horseradish sauce.
He’s been watching that tick tack tock
Missed my ingredients list and portions sizes but it's still a joy to fellowship with you chef. Merry Christmas to you and your entire family. 🙏
There is a recipe link at the top above the video
All recipes can be found under the each video when you click "SEE MORE" 😀
I made this today, for the Prime Rib I am making tomorrow (also made your quick beef broth recipe yesterday, and am currently simmering it in the final steps of Au Jus) I have to say without exception this is literally the best horseradish sauce I've ever tasted. I can only imagine how it gets after the sauce gets some time in the fridge to mix. It's so good I want to eat it as a chip dip. Just wow! Here's hoping the Au Jus turns out as amazing, and the Prime rib even more so. Thank you Chef, love your style and so far your recipes are amazing
That recipe looks easy to make sure looks delicious to put on everything you make plus hard to find fresh horse radish were I'm from Hawaii 👍🏻
Once again the Chef's prime rib, au jus and horseradish sauce will be the stars of our Christmas dinner.
ditto, this time instead of a 4 rib, i got a 7 rib ~22lb roast and am going to su vide it for 16hr then 15 minutes in the oven at 500 to finish just before eating. but the au jus and this sauce are going to be featured, i am making a quadruple batch of this sauce.
Merry Christmas and the happiest of holidays to everyone. With all these wonderful recipes, whatever your taste, we shall all have a truly festive season.
It's these kind of delicious sauce techniques that let me step out of my strict policies of consistency in measuring. TY 😊
Thank you for that. On Dec. 24th, we have a family fondue (boiling oil, no cheese) with all these pieces from beef, pork and poultry on small forks as always.
Nothing beats a good sauce along with the fondue. Horseradish Sauce, that should be on the table next week. Fondue is served with Baguette, so a good creamy garlic Jalapeno cheese sauce to dip the bread is a good idea. The fondue is also very popular for Dec. 31, so there is not much to do to in the kitchen, and more time to celebrate.
Cheers from Germany, Bernd
Definitely will try this recipe, thank you Chef!!
My pleasure 😊
As usual, simple comme bonjour but brilliant, effective, and easy. Thanks Chef!
Hi Chef. I made this to go with my horseradish-crusted bone-in pork roast. Excellent! Thank you.
I always learn something new when I watch Chefs videos! Always fantastic!
Yea that Lee & Perrins chicken marinade. I didn't know it was just the light color stuff. I always learn something from these clips.
Getting ready for Christmas rib roast 2022. You are an excellent teacher. Our styles and personalities mesh, which is the key to learning.
I made fresh horseradish once. Best I've ever had. It's easy and pretty basic but also a bit of a pain.
Just grated horseradish, vinegar and salt is all it takes but freshly grated horseradish can be a killer on the eyes and nose.
If you try making your own make sure you do it outside with a nice breeze blowing away from you.
I also noticed that unlike the store bought the taste just got better and stronger day by day.
Then you would appreciate my story from when I was married. For Passover my ex would buy a chunk of fresh horseradish take a bite of it and chew turn red and everyone would laugh. It's pretty strong stuff
This was very easy and much better than store bought!
I used black Worcester sauce, turned out fine
I made this for a dip for my smoked salmon. Truly wonderful!!
Hi my friend. I found the best horseradish sauce. It's called
( Seminole ). I get mine from Buddy Gandys seafood in Panama city.
Once you taste this, nothing else compares. ❤
I don’t know how I missed this one JP. White Worcestershire is a nice touch. The Dijon brings it all to life. Great sauce!!
Perfect timing! I have fresh horseradish ready to be dug up.
You never said if you can freeze it for 17 years ! 🤣...Happy Christmas chef and viewers 🤶🏻 🎄 🎅🏻
I love Horseradish! What a concept - to make your own horseradish sauce. Looks and sounds SUPERIOR to anything I've ever dragged home home the supermarket.
And you were soooo fast!
Definitely - I'll measure just as you have.
From Sacramento CA
France Driscoll
Stay Free!
Remember Eternity.
¡Viva Cristo Rey!
PS - I've made a little side bet that you're gonna hit 500k subscribers by end of 2021!
🙏🙏🙏💗
Chef, watching this brought back forgotten memories of old Lea and Perrins commercials from decades ago. Such nostalgia. I'm reverse searing a big pork sirloin tomorrow guided by your video on that. I'll use this sauce on it.
I'm glad you mentioned coleslaw, as I don't care for the sweeter dressings myself. This dressing would be delicious in a coleslaw. I think a might add some poppy or caraway seeds to a coleslaw with this dressing. Got a lot of cabbages in the cold room from my little garden this year! Lol... Thanks from snowy Canada, Jean-Pierre! I enjoy your videos. Looking forward to see what you'll be doing in the new year. Happy holidays and all the best!
Thank you! Merry Christmas and Happy holidays for you as well !😀
I love Duke's mayo. It is the best.
Thank you Chef.
Chef Jean-Pierre! This recipe is terrific with Texas BBQ Brisket!!! Wow!!
This is literally the best!
It's amazing how chef makes all the recipes look so simple. I have so much confidance, I'm thinking of opening up a restaurant using all of chef's recipes. I think I'll call it...The Right Bank. LOL
🤣🤣🤣 Be sure to check with a Psychiatrist first to make sure your head is well attached 💗🙏
I put horseradish into my recipe for coleslaw, because of allergies I will use the rest of my old recipe. Can you do more recipes with horseradish for I only use it normally for my eel salad. I don't make that too often so I often have to throw it away.
Chef that looks fantastic, another must try, I need more days off from work so I can do all of your recipes, take care Chef and God Bless.
Chef Jean-Pierre, when I was younger, I used to rescue my Sister and Brother-in-Law by washing dishes for them at high end restaurant they both worked at when the dish washer was a No-Show. One day, my Brother-in-Law the Chef, brought in a dimpled plate of Escargot and toast points and wanted to know if I wanted to try them, that a Doctor got an emergency call and they were paid for. Brave, I tried them. Oh Momma Mia! If I had to live off of only one food for the rest of my life, I would choose Escargot.
Any chance you could demonstrate the proper way to prepare Escargot? Maybe stuffed in a shell?
Love your shows!
Thank you!!!! Chef
Hi 👋😀 @ Jean Pierre thank you thank you so much for the himade horseradish sauce I use to eat the bottled version which is not so great and tasty so that is why I have looking out for a himade version of horseradish sauce this looks so yummy and delicious thank you so much for sharing this great recipe and beautiful video and I suppose you can also freeze it for 17 years ha ha sorry only a joke thank you @ Chef Jean Pierre 👍👍😀😀🌹🌹❤️❤️
We love you chef JP!!! Thank you!!!
Merci pour cette recette de sauce originale.
Thx JP.
I just discovered you and I can’t stop watching 🤩.
What brand of S/steel pots and pans do you use? As I want to get rid of all my Teflon junk ones and invest in good ones that will last me for years.
Thanks Chef, appreciate your instructions and recipes. I try but have a lot of failures in the kitchen, but im working on it. Thanks again..
Feels kinda weird having him do a recipe without onyo. What a brave new world we live in.
But he did use garlic :)
I love your mirepoux you put your utensil after you use to containers as chefs do ❤️
👍
just found the letter you were looking for in your recipe. It's here: â
good luck !
I in particular like the carefully measured Horseradish!
I love you chef Jean pierre
Merry Christmas and happy new year to you and your family
Looking forward to another
Amazing year of recipes
God bless
Your friend in boston !!!
Just what i need...tks
I love horseradish sauce. Definitely going to try this one out.
I am so glad I came across your channel. Ordered merchandise from you and one of the items I ordered was the cooking 101 book . To my surprise I found it signed by Chef and it made me very happy! Wishing you and your team a very Merry Christmas and a wonderful new year!
Where has this channel been all my life?!
Quick and easy.
Awesome, awesome, awesome! Paired perfectly with the Prime Rib: delicious!!,
Easy to follow recipe (measure carefully 😉), prepared in advance, and an excellent complement to the beef.
Keep up the outstanding videos.
Wonderful with Gravlax too! Mini Blini, horseradish sauce & gravlax 🦈
Thanks! Awesome video to add to my repertoire!
Thank you for spoiling us with these amazing sauces! A wonderful Christmas present!
Just printed this one--will definitely make it!! It sounds especially good for cole slaw!! Thank you, Sir--again!!!
And hope you and yours have a wonderful Christmas season!! God bless!
Fantastic!!! ...and easy!
Perfect!
Larry, Curly, Mo, Shimp & Chef Jean-Pierre, would have been wonderful together, "who's on first/or who's in the kitchen"
Luv ya Chef, Happy Holidays Brother, the recipe is great by the way, so is the roast, Thanks !!! 👍👍
I added Rum.
Delicious!
Oh, mama mia! That looks delicious! Gotta make some this week.
Amazing recipe, amazing results, & an equally amazing Chef!
I made this sauce w/ your standing ribeye roast recipe on Thanksgiving. OH-MY-GOD!! So very delicious!! smash hit!! I make it all the time, goes great on EVERYTHING 😆👍👍👍
Love a good horseradish sauce…
Hi Jean,
Awesome channel and teaching method.
I'm not a bad Chef (some consider me as a good cook), but you made me proud with every single recipe you brought to the channel
Not only the recipe itself, but the techniques that they can applied to other recipes
World needs more of you!
Thanks a lot
P.S: (measure carefully!! 😜)
Thank you so much for this. I just made this and am waiting on my prime rib(Recipe also from you. This horseradish sauce is excellent.
I just discovered your channel the other day and subscribed immediately. So many great recipes and love your sense of humor.
👍👍👍😊
so my family had surprise guests for xmas saturday(sister and her family flew in from washington) so we got 2 prime ribs, one of which i made, using the 3 recipes chef posted recently, the prime rib, the au jus and this glorious sauce.
( i did a 10lb 4 rib prime rib) my step mom did a 7 rib ~21lb.....everyone loved prime rib, au jus and this sauce, i HAD TO Make more when i got home since the sauce was GONE by the time we left - son thought the sauce went great with roasted sweet potato.