Dressings and Sauces | Food Embrace

I wasn’t a huge beef eater growing up but I did enjoy a nice deli roast beef sandwich on occasion. Horseradish was always paired with beef and I never understood that. Maybe because I didn’t really enjoy that flavor unless it was part of cocktail sauce. I always opted for a light smidge of mayo instead.

I know, shame on me.

For several years now, I have been making my own cocktail sauce so we always have horseradish on hand. You can purchase fresh grated horseradish in a jar and it’s typically located in the refrigerated section where the shredded cheeses and dips are. This is not horseradish sauce but fresh horseradish. Make sure you read the label when you’re purchasing it so you don’t buy the wrong thing by accident.

I buy the HUGE bottles of it because now I can’t get enough horseradish. A few years back we were having some prime rib for Christmas dinner and I decided to make some cream sauce to go along with it. We loved it so much that now anytime we have beef (especially grilled steaks), horseradish cream sauce is always made.

Read more on Horseradish Cream Sauce…

Chipotle Glaze

This was another idea I came up with while working and thinking about what to make for dinner. At least I’m a great multitasker! Scott and I love fish and seafood. Because it’s such a great protein source along with all the other goodies it contains, I try to make sure we get fish at least twice a week. We were having salmon one night and I wanted a different way to serve it up. I usually marinade the salmon in a teriyaki mixture because it takes to that flavor so well. But this time I wanted something a little different.

Since I’ve been working on my heat tolerance level, I decided to try something new with the salmon by creating a sweet and spicy glaze. Glazes aren’t something I really work with too much and I thought it was about time I changed that up. I pulled out some chipotles and put together this really great tasting glaze.