Best 3 Remoulade Sauce With Horseradish Recipes

**Remoulade Sauce with Horseradish: A Savory and Versatile Condiment**

Remoulade sauce is a classic French condiment that is typically served with fried or grilled fish, seafood, and vegetables. It is a creamy and flavorful sauce made with mayonnaise, mustard, herbs, and spices. This recipe adds a touch of horseradish to the traditional remoulade sauce, giving it a slightly spicy and tangy flavor. The horseradish also helps to balance out the richness of the mayonnaise and adds a bit of complexity to the sauce. This remoulade sauce is sure to be a hit at your next party or gathering. It is also very easy to make, and can be stored in the refrigerator for up to two weeks.

**Variations and Serving Suggestions**

In addition to the classic remoulade sauce with horseradish, this article also includes recipes for two other variations: a spicy remoulade sauce and a roasted red pepper remoulade sauce. The spicy remoulade sauce is made with chili peppers and cayenne pepper, while the roasted red pepper remoulade sauce is made with roasted red peppers and paprika. All three of these sauces are delicious and versatile, and can be used in a variety of ways. Serve them with fried or grilled fish, seafood, vegetables, or even as a dipping sauce for chips or crackers. They are also great for adding flavor to sandwiches, wraps, and salads.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP PO' BOY WITH HORSERADISH REMOULADE

Shrimp Po' Boy with Horseradish Remoulade image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 24

Ingredients

Vegetable oil, for frying
3/4 cup all-purpose flour
2/3 cup yellow cornmeal
1 teaspoon seafood seasoning, such as Old Bay
Kosher salt and freshly ground pepper
1/2 cup buttermilk
2 teaspoons Sriracha
1 egg
1 1/2 pounds medium shrimp, peeled, deveined and butterflied
4 Soft Hoagie Rolls, brushed with butter and slightly toasted in the oven
Horseradish Remoulade, recipe follows
1 cup cherry tomatoes, sliced into rounds
8 leaves green leaf lettuce
1/2 red onion, thinly sliced
1/2 cups mayonnaise
1 tablespoon capers
1 tablespoon Sriracha
1 tablespoon horseradish
1 tablespoon lemon juice
1 tablespoon sweet pickle relish
1 tablespoon apple cider vinegar
1 teaspoon stone-ground mustard
1/2 medium shallot, cut into chunks (1/4 cup)
Kosher salt and freshly ground pepper

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 REMOULADE

Horseradish Remoulade image

Yield makes about 1 1/2 cups

Number Of Ingredients 13

Ingredients

1/2 cup your favorite or Homemade Mayonnaise (page 280)
1/2 cup Greek yogurt
1/4 cup prepared horseradish
2 scallions, trimmed and chopped
2 small dill pickles, chopped
2 small sweet pickles, chopped
1 hard-boiled egg, chopped
2 tablespoons chopped fresh parsley
2 tablespoons capers
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Sea salt and freshly ground black pepper
Pinch of ground cayenne pepper

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

Rémoulade Sauce image

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

Ingredients

1 large egg yolk
3 tablespoons Dijon- or Creole-style mustard
1/4 cup white-wine vinegar
1 tablespoon paprika
1 cup vegetable oil
2 tablespoons grated horseradish, fresh or prepared
1 teaspoon finely chopped garlic
1/3 cup finely chopped scallions
1/3 cup finely chopped celery
2 tablespoons finely chopped parsley
2 tablespoons ketchup
Salt and freshly ground black pepper to taste

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

Tips:

Choose fresh, high-quality mayonnaise as the base of your sauce.
Use freshly grated horseradish for the best flavor. If using prepared horseradish, taste it before adding it to the sauce to ensure it's not too spicy.
Adjust the amount of horseradish to your taste preferences. For a milder sauce, use less horseradish. For a spicier sauce, use more.
Add other ingredients, such as Dijon mustard, capers, and chopped pickles, to taste.
Serve the sauce chilled or at room temperature.

Conclusion:

Remoulade sauce with horseradish is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. Whether you're using it as a dipping sauce for seafood or vegetables, or as a spread for sandwiches or wraps, this sauce is sure to please. With its creamy texture, tangy flavor, and just the right amount of heat, remoulade sauce with horseradish is a surefire hit.