Horseradish Salsa Verde

Submitted by breezermom

"From Bon Appetit....great on steak, roast chicken, or on a baguette. Only use fresh herbs! Can be made 3 days ahead....just store in the refrigerator and bring to room temperature and stir before serving."

 

• Ready In: 20mins
• Ingredients: 11
• Yields: 2 cups

ingredients

• 236.59 ml fresh flat leaf parsley, coarsely chopped
• 236.59 ml olive oil
• 78.78 ml fresh tarragon, coarsely chopped
• 59.14 ml fresh horseradish, finely grated or 177.44 ml prepared horseradish
• 29.58 ml capers, drained, coarsely chopped
• 14.79 ml fresh thyme leave, coarsely chopped
• 14.79 ml shallot, finely chopped
• 14.79 ml white wine vinegar (or more, do a taste test)
• 2.46 ml garlic, finely chopped
• 4.92 ml kosher salt (use more for seasoning)
• black pepper, freshly ground

directions

1. Whisk the first 9 ingredients and 1 tsp salt in a medium bowl to blend.
2. Season to taste with more salt, if desired.
3. Add pepper to taste.

Reviews

[Jostlori]

So good! I only made a half recipe, but it made more than expected, so we've had it so far over steak and chicken (and some on a chip!) both to great success. The fresh herbs melded perfectly with the horseradish. For sure use fresh herbs - I can't imagine it would be good with dried. I used the refrigerated prepared horseradish. Super good!

 

[Mean Bean]

This was a GREAT steak topper! Gourmet comes to mind. I could definitely imagine this on the menu at a five star steakhouse. I did reduce the olive oil to 3/4 of a cup and added some chopped toasted pine nuts. Thank you breezermom for an awesome steak night!