Leslie Moore’s Horseradish Sauces are simply fabulous. You’ll wonder how you ever lived without them. We’ve tasted plenty of horseradish sauces over the years, but none that were made with this quality of ingredients and passion. Her “She’s Hot He’s Spicy” (you gotta love that name) has the perfect amount of warmth and spice to add a delicious kick to any dish. Her newest sauce—the Provencal Horseradish Sauce—adds a delicious French influence that has a cooler and more mellow flavor.
Leslie’s delicious creations are the fulfillment of a promise she made to herself after retirement to live out her passion for cooking. She believes that the whole point of cooking is to enjoy the total experience. With the encouragement and taste testing of friends and family, Leslie knew she was ready to share her sauce with the public. People are raving about the sauces. Here’s a quote from one of Leslie’s customers:
“When I served “She’s Hot He’s Spicy” Horseradish sauce with Prime Rib…it was such a hit people were licking it off the forks and knives and said I had to get them a jar.”
These sauces are the perfect accompaniment to beef, poultry, fish or vegetables, and they’re great for dipping, spreading on sandwiches, or adding to your favorite dishes for a little kick. We’ve included a few recipes featuring both the Provencal and the She’s Hot He’s Spicy Horseradish Sauces:
SIGNATURE CORNED BEEF SANDWICH
2 slices deli rye bread or artisan flatbread
She’s Hot He’s Spicy Original Horseradish Sauce
¼ lb. corned beef, shredded
¼ cup drained sauerkraut, the fresher the better
Butter for grilling sandwich
Place cheese slices on bread and spread with horseradish sauce. Add corned beef and drained sauerkraut. Repeat with the cheese and cover with a second slice of bread. Butter outsides of bread and place in a pan or Panini press & grill until cheese is melted and bread is grilled to perfection.
2 cup panko (Japanese breading)
1 cup either Parmagiano, Asiago or Manchago cheese, grated
PROVENCAL TUNA SALAD
1-6 oz. can chunk white tuna, drained
2 Tbsp. Moore’s Provencal Horseradish Sauce
1 Tbsp mayonnaise
Fresh grated pepper to taste
Ciabatta roll (You can butter and “pan fry” the inside of the roll like a grilled cheese.)
Mix together the celery, scallions, tuna, capers or pickles, horseradish sauce, and mayonnaise. Add pepper to taste. Spread mixture on roll and serve.
GRILLED VEGETABLE TRAY
Yellow, red & green peppers
Provencal or She’s Hot He’s Spicy Horseradish Sauce
Begin by parboiling the carrots then allowing to cool. Cut eggplant into ½ inch rounds. Cut peppers into two inch pieces. Break stems off of asparagus and clean and trim portabellas. Toss all vegetables in olive oil, balsamic vinegar and fresh rosemary and sprinkle with salt and pepper. Using a grill pan or outdoor grill sear vegetables until there are visible grill marks. Arrange on a platter (can be served at room temperature) with either Provencal or She’s Hot He’s Spicy Horseradish Sauce.
Other serving suggestions:
Open-Faced Ham & Brie Sandwiches