|The New Professional Chef, 5th Edition|
|by The Culinary Institute of America|
This encyclopedic classic--the definitive reference in professional kitchens for decades--has been thoroughly revised.
Tip: Try remoulade sauce for more 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.
Place in bowl: ... paprika, Worcestershire, garlic, horseradish, lemon juice ... mayonnaise. If well refrigerated in glass jar, will keep for several months.
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.
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.
Blend all ingredients in food processor. Chill 2 hours. This is good with cold 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.
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.
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