Moore Sauces by Leslie
A Dynamic Duo
Moore Sauces by Leslie

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.”
Tish Rodriguez
Fork, MD

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:

2 slices deli rye bread or artisan flatbread
She’s Hot He’s Spicy Original Horseradish Sauce
Gruyere cheese
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 - 4 boneless chicken breasts
½ cup either Provencal or She’s Hot He’s Spicy Horseradish Sauce
2 cup panko (Japanese breading)
1 cup either Parmagiano, Asiago or Manchago cheese, grated
Mix breading and cheese together. Spread horseradish sauce on the top of the chicken breasts (you can pound these out if you like) and bread with the mixture. Bake in a preheated 375 degree oven for 45 min to 1 hour or until done. Be careful to not let the chicken dry out.

Celery & scallions, finely diced
1-6 oz. can chunk white tuna, drained
1 Tbsp. capers or finely diced dill pickles
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.

Yellow, red & green peppers
Portabella mushrooms
Olive oil
Balsamic vinegar
Fresh rosemary
Salt and pepper, to taste
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
Pot Roast
Potato Salad
Mashed Potatoes
Deviled Eggs
Crab Cakes