Horseradish Remoulade Recipes

SHRIMP PO' BOY WITH HORSERADISH REMOULADE

Steps:

• Fill a Dutch oven halfway with oil and heat to 375 degrees F.
• Whisk the flour, cornmeal, seafood seasoning and sprinkle with salt and pepper in a small bowl and set aside. In another small bowl, whisk the buttermilk, Sriracha and egg and set aside.
• Place the shrimp into the buttermilk mixture, let the excess drip off, then dredge in the flour mixture and shake off any excess. Place the shrimp onto a wire-racked baking sheet. Repeat until all shrimp are breaded.
• Fry the shrimp in batches, not overcrowding the oil, until golden brown and cooked through, 2 to 4 minutes. Place the shrimp onto a paper-towel-lined-plate. Repeat until all the shrimp are fried. Sprinkle with salt and pepper.
• Spread both sides of the rolls heavily with the Horseradish Remoulade. Place the shrimp on top and then the tomatoes, lettuce and some onions. Eat away!
• Add the mayonnaise, capers, Sriracha, horseradish, lemon juice, relish, vinegar, mustard, shallots and sprinkle with salt and pepper in a food processor. Blend until slightly chunky. Adjust seasoning if necessary.

HORSERADISH-CRUSTED STEAK ROULADE

Steps:

• Prepare the stuffing for the steak: Preheat the broiler and place the peppers cut-side down on a foil-lined broiler pan. Broil until the skin is charred, 8 to 10 minutes. Transfer to a bowl, cover with a plate and set aside until cool enough to handle. Peel the peppers with your fingers or a paring knife. If necessary, lightly rinse to remove any remaining skin and pat dry.
• Preheat the oven to 425 degrees. Heat the olive oil in a large skillet over medium heat. Add the leek and garlic and cook until soft, about 5 minutes. Remove from the heat, add the parsley and season with salt and pepper. Let cool.
• Gently pound the steak with the flat side of a mallet or heavy skillet until 1/4 inch thick. Lay out on a cutting board with the long side facing you and season with salt and pepper. Place the roasted peppers evenly over the meat, leaving a 1-inch border all around. Top with the cheese slices, then the leek mixture. Roll the meat away from you into a tight cylinder, tucking in the filling as you roll.
• Make the crust: Mix the breadcrumbs, rosemary, parsley, horseradish, olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl until moistened. Brush the steak roll with a bit of olive oil and press the breadcrumb mixture over the top and sides. Tie the roll with twine in three or four places, making sure it's not too tight (you want the crust to stay intact).
• Place the steak roll on a rack in a roasting pan and roast until the crust is golden and a thermometer inserted into the center registers 130 degrees for medium-rare, about 45 minutes. Transfer to a cutting board and let rest 15 minutes. Carefully cut off the twine, then slice the roll crosswise into 1-inch pieces.

REMOULADE SAUCE A LA NEW ORLEANS

Steps:

• Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.

20 WAYS TO USE HORSERADISH (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

HORSERADISH-CRUSTED WHITEFISH WITH RéMOULADE

Steps:

• Make rémoulade:
• Pulse all rémoulade ingredients in a food processor until combined, then transfer to a bowl.
• Make fish:
• Preheat oven to 350°F with rack in middle.
• Stir together parsley, horseradish, mustard, garlic, and zest. Gradually stir in panko, then drizzle with 1/3 cup olive oil and gently stir.
• Pat fish dry and arrange, skin side down, on a large platter. Brush flesh with 1 tablespoon oil, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Gently pat about 1/2 cup panko mixture evenly onto each fillet.
• Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot, then sauté fillets in 2 batches, crumb side down first, carefully turning once with a large spatula, until golden on both sides, about 6 minutes total per batch. Transfer to a large shallow baking pan. (Fish will not be fully cooked.) Wipe skillet clean and add remaining tablespoon oil for second batch.
• Bake fish in oven until just cooked through, about 5 minutes. Serve with rémoulade.

SHRIMP REMOULADE

Steps:

• Put the mustard in a mixing bowl and add the vinegar and paprika. Start blending with a wire whisk.
• Begin adding the oil gradually, beating briskly with the whisk. Season with salt and pepper and stir in all of the the remaining ingredients except the shrimp and lettuce. Add the shrimp and stir to blend. Refrigerate for several hours or overnight. Serve on a bed of shredded iceberg lettuce.

REMOULADE

Steps:

• In a bowl, stir together all ingredients until blended. Refrigerate until ready to use.

MARYLAND-STYLE CRAB CAKES WITH HORSEY REMOULADE

Steps:

• Mix crabmeat, mayonnaise, green onion, egg, lemon juice, 1/2 of the jalapeno, panko, seafood seasoning, hot pepper sauce, Worcestershire, ginger, and mustard together for crab cakes in a large bowl. Mix creamy salad dressing, horseradish, and ketchup for remoulade with remaining jalapeno in another bowl. Cover and refrigerate both for 1 hour.
• Remove crab mixture from the refrigerator and portion into 2- to 3-ounce cakes. Roll in panko, coating generously.
• Heat oil in a large frying pan over medium-high heat. Place crab cakes in the hot oil and fry until they are a crispy golden brown, about 3 minutes per side.
• Serve immediately with remoulade.

SHRIMP SALAD WITH HORSERADISH RéMOULADE

Steps:

• Bring 6 cups water to a boil in a medium saucepan. Add bay leaf, thyme sprig, 1 tablespoon salt and 1 teaspoon pepper. Reduce heat to a simmer and add shrimp. Cook shrimp until shells turn red, only a minute or two. Transfer to a large bowl of cold water, let cool, then peel and set aside.
• Meanwhile, put beets in a saucepan, cover with water and bring to a boil. Reduce heat and cook at a brisk simmer until tender when tested with a skewer, about 20 minutes. Remove and let cool on a plate until just cool enough to touch. Slip off beet skins and discard. Cut beets into small wedges. Put in a bowl, season generously with salt and pepper, and add vinegar and oil. Toss and let marinate for 15 minutes. (You may prepare beets up to a day ahead.)
• Make the rémoulade: Stir together crème fraîche, mustard, cayenne, horseradish and capers. Add 1/2 teaspoon salt, and stir in tarragon, parsley and dill. Refrigerate for an hour (or as long as overnight). Just before serving, stir in lemon juice and check seasoning.
• Assemble the salad just before serving: Make a bed of watercress on a large platter. Spoon beets and any juices evenly over watercress, then sprinkle celery slices over top. Arrange shrimp here and there and surround with hard-cooked egg halves. Give a last, very light sprinkle of salt and serve. Pass rémoulade at the table.

HORSERADISH REMOULADE

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.

CRAB CAKES WITH RED BEET AND HORSERADISH RéMOULADE RECIPE

Steps:

• To Make The Rémoulade: Bake or steam the beets. To bake the beets, trim them, leaving 1 inch of the stem intact, but do not peel. Lightly coat with olive oil and put them in a roasting pan or baking sheet. Bake at 375 degrees until fork tender. This should take 30 to 50 minutes, depending on their size and age. To steam the beets, trim as directed but do not rub with oil. Place on a steamer rack over boiling water, cover, and steam for 15 to 25 minutes, until tender. Allow the beets to cool, then peel and grate enough to measure 1 cup. Save any leftover beets for salads. Whisk together the vinegar, mustard, and 1/4 cup oil in a bowl, until emulsified. Stir in the 1 cup beets, the horseradish to taste, and the pepper. Cover and refrigerate until serving. To Make The Crabcakes: Preheat the oven to 375 degrees. Bake the potatoes for 15 to 20 minutes for small ones and up to 1 hour if they're very large, until tender. Allow them to cool, then peel and finely grate. To make the crab mixture, combine the crabmeat, potatoes, bell pepper, scallions, parsley, jalapeño, egg, 6 tablespoons mayonnaise, salt, and pepper in a large bowl. Mix gently. Add the remaining 1 tablespoon mayonnaise if the mixture seems too dry. Sprinkle 1/2 cup of the bread crumbs over the mixture and combine gently, adding more bread crumbs, as necessary, until the mixture just holds together. (If you are going to panfry the crab cakes, the mixture can be looser.) Cover and refrigerate for at least 20 minutes (or for as long as several hours). When the crab mixture is well chilled, form the cakes. Make 12 small ones or 6 large ones, depending on your preference, making each one an equal thickness at least 3/8-inch. To deep-fry the crab cakes, pour the oil to a depth of 2 inches into a deep, heavy saucepan and heat to 375 degrees on a deep-frying thermometer. Working in batches, add the crab cakes and fry until golden brown and warm through. This should take 4 to 6 minutes, depending on how cold they are when they go in. Do not crowd the pan, and turn the cakes over if they float. Using tongs or a wire skimmer, transfer the cakes to paper towels to drain briefly and keep warm in a low oven while you fry the remaining crab cakes. To panfry the crab cakes, use just enough oil to coat the surface on a nonstick skillet. Place over medium-high heat, and when hot, add the crab cakes, again being careful not to crowd the pan. Cook for about 7 minutes, until golden brown and crisp on one side. Turn the crab cakes over and cook on the second side for about 5 minutes until brown. Place on a platter in a low oven while you cook the remaining crab cakes. To serve, divide the crab cakes among serving plates and top each with a small dollop of the rémoulade. Garnish with lemon wedges and chervil sprigs and serve at once. This recipe yields 6 servings. Other decisions to make: The crab cakes can be deep-fried or sautéed in a nonstick skillet, and you can make them any size. I like appetizer-sized crab cakes, but Brigid loves them so big you could make sandwiches with them.

SIMPLE REMOULADE SAUCE

Steps:

• Mix together and served chilled.
• FOR THE VARIATION:OMIT brown mustard and relish.
• And ADD the Worcestershire.
• (probably our preferred way).