Remoulade Sauce With Horseradish Recipes
HORSERADISH REMOULADE
Yield makes about 1 1/2 cups
Number Of Ingredients 13
Steps:
- Combine the mayonnaise, yogurt, horseradish, scallions, dill pickles, sweet pickles, egg, parsley, capers, mustard, lemon juice, salt and black pepper, and cayenne in a blender or food processor and pulse to blend to a chunky sauce. Serve immediately or refrigerate in an airtight container until ready to serve, or for up to 4 days.
RéMOULADE SAUCE
This rémoulade sauce (that goes particularly well with these crab cakes) is not the classic French version, which is made with mayonnaise, cornichons and capers, but rather a French Creole type. This one has paprika, horseradish, garlic and - what could be more all-American? - ketchup.
Provided by Pierre Franey
Categories easy, condiments
Time 5m
Yield 2 cups
Number Of Ingredients 12
Steps:
- Put the egg yolk, mustard, vinegar and paprika in a mixing bowl. Blend with a wire whisk and add the oil gradually. Beat briskly, then add the remaining ingredients and blend well.
Nutrition Facts : @context http, Calories 542, UnsaturatedFat 51 grams, Carbohydrate 6 grams, Fat 58 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 288 milligrams, Sugar 3 grams, TransFat 0 grams
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