|Foolproof Asian Cookery|
|by Ken Hom|
In Foolproof Asian Cookery (now available in paperback as Simple Asian Cookery), Ken Hom expands the culinary horizon with the food of Indonesia, ...
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.
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 ... chill. Make the sauce. Combine all ... sauce makes a good dip for dipping raw vegetables, steamed artichokes or boiled shrimp.
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.
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.
Blend all ingredients in food processor. Chill 2 hours. This is good with cold boiled shrimp.
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.
Place in bowl: ... paprika, Worcestershire, garlic, horseradish, lemon juice ... mayonnaise. If well refrigerated in glass jar, will keep for several months.
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.
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