|Chez Panisse Desserts|
|by Lindsey Remolif Shere|
Lindsey Shere, pastry chef at Chez Panisse since 1971, shares recipes for basic pastries, cookies, cakes, and creams grouped around their dominant...
Tip: Try remoulade sauce for more results.
Results 1 - 10 of 25 for horseradish remoulade sauce
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Puree in food processor or blender until smooth.
Blend all ingredients ... bowl with lid and refrigerate for at least 2 hours so that flavors may blend. Makes a great dipping sauce for mini crab cakes.
Combine all ingredients ... chill. Make the sauce. Combine all ... sauce makes a good dip for dipping raw vegetables, steamed artichokes or boiled shrimp.
Prepare potatoes according ... browned on both sides, about 10 minutes. Serve with sauce. 4 servings. Stir together the above ingredients. Cover and chill.
Combine all ingredients in a blender and blend for about 5 minutes on medium. May be stored in a jar in refrigerator for several days.
Place all ingredients in blender jar and blend thoroughly, to serve, mix with cooked shrimp, or allow shrimp to marinate in sauce for about 4 hours.
Blend all ingredients in food processor. Chill 2 hours. This is good with cold boiled shrimp.
Mix all of ... boiled shrimp, pour small amount over shrimp on lettuce as a salad, or stir into peeled and deveined shrimp for unusual shrimp salad sauce.
Combine lemon juice, ... Marinate in above sauce. More lemon ... and less vinegar, or vinegar taste may be cut by adding a tablespoon or so of sour cream.
Place in bowl: ... paprika, Worcestershire, garlic, horseradish, lemon juice ... mayonnaise. If well refrigerated in glass jar, will keep for several months.
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