My ongoing obsession with sauces continues…
It’s actually starting to feel like Spring in Northeast Ohio, so this sauce is a fresh, bright horseradish vinaigrette. It’s funny – the more recipes I post, the more I’ve been thinking about why I cook certain things. I know that my cooking has been influenced by my CSA and trying to use in season veggies whenever possible, but I’ve noticed recently that the weather also has a major effect on what I cook. Now that it’s a little warmer and the sun is making a rare appearance, I find myself wanting food that’s lighter, with lots of citrus and fresh herbs. Plus, it’s much more pleasant to grill when you aren’t wading through snow!
This is another recipe inspired by the book Smart Chefs Stay Slim. I typically only think of vinaigrettes as salad dressing, so I was quite intrigued by the idea of serving it over a steak.
I first tried the recipe as presented in the book, but although the flavors were great, it seemed a bit oily. I adjusted the amounts, added a splash of lemon and tried using the food processor instead of blending it by hand. Perfect!
The bright green color from the parsley and thyme were so pretty. I made this version with a top sirloin (grassfed) grilled simply with olive oil, salt and pepper, and some roasted asparagus. The little bite from the horseradish and the vinegar, and the freshness of the herbs were such a good combination!
- 1/4 cup white wine vinegar
- juice of 1/2 a lemon
- 3 Tablespoons prepared horseradish
- 2 teaspoons whole grain mustard
- a handful of fresh, flat leaf parsley
- 1 teaspoon fresh thyme leaves
- 1/2 cup olive oil
- salt and pepper to taste
This vinaigrette is so easy! Add all the ingredients except the olive oil to a food processor. Blend for a few seconds until all the ingredients are combined.
As the food processor is on, add the olive oil in a thin stream through the hole in the lid. Blend until smooth. Taste – add salt and/or pepper as needed. That’s it!
Use to top steak, fish, veggies – just about anything! It might even be good as a dressing on a sub sandwich – Yum!
Does your cooking style change with the seasons? What are your favorite spring/summer dishes?