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Spicy Horseradish Sauce Recipe

Spicy Horseradish Sauce Recipe

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  • 1 16-ounce container sour cream
  • 1 tablespoon extra-hot prepared white horseradish (such as Atomic) or regular prepared horseradish
  • 1 tablespoon whipping cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon (scant) hot pepper sauce
  • 1/2 teaspoon (scant) Worcestershire sauce

Recipe Preparation

  • Whisk all ingredients in medium bowl. DO AHEAD Can be made 2 days ahead. Cover tightly; chill. Rewhisk before using.

  • Atomic brand horseradish sauce is available at some supermarkets and from A word to the wise: Don't smell the horseradish to confirm that it's extra-hot (as we did). Take our word for it.

Reviews Section

Recipe Summary

  • 1 pound horseradish root - peeled, ends trimmed, cut into 1/4-inch dice
  • ¾ cup water, or as needed - divided
  • ⅓ cup distilled white vinegar
  • 1 ½ teaspoons kosher salt

Place diced horseradish in a food processor add a splash of cold water. Pulse on and off until mixture begins to blend. Scrape down sides of food processor container (the fumes are very strong, so keep your face away from the bowl and the room well ventilated).

Continue blending, adding a bit more water if mixture seems too dry. Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Continue processing until mixture is smooth and creamy or to your desired consistency, adding more water if necessary. Transfer to airtight storage containers. Refrigerate.

Maryland Crab Cakes with Horseradish-Sriracha Remoulade

It all started about 2 months ago, when my good friend and past housemate (and avid reader of this blog– hi, Rachel) mentioned that she wants to meet up at Chickie’s & Pete’s some day over the summer, which may or may not be my favorite sports bar due to it’s abundance of shellfish, mollusks, and Old Bay seasoned “Crab Fries” served with melted cheese dip that you can enjoy while guzzling down a beer and cheering on your team. It’s really a staple of South Jersey / Philadelphia , and if you’ve ever enjoyed their crab legs, which are served dirty Maryland Style with seasoned juices dripping into pools of flavor, you know why.

And exactly that– the thought of Old Bay and crab and good beer– has consumed my thoughts for the past 2 months. I didn’t want to go to Chickie’s & Pete’s without Rachel, but her busy schedule was leaving me with a huge void where good crab belonged. Then, wouldn’t you know it, I finally remembered hey, I’m a food blogger and decided to make a crab recipe myself.

What came of that decision was maybe too good for words, but I’ll try my best. I’m a bit of a crab cake connoisseur– they’re right up there on my list of favorite foods, maybe even ahead of pretzels– but I’ve never had a crab cake like this before. I’ve had crab cakes that were proclaimed “the best”. I’ve had crab cakes that say they have “tons of flavor” and “hardly any filler” and what-have-you. I’ll tell you what, though, I’ve been wronged. This is the crab cake of my dreams, in all of its lump crab glory, and I will most certainly be making it again and again and again. And again after that.

I made these crab cakes on Mother’s Day for my family, and the feedback was great. These would make awesome and surprisingly easy appetizers or meals for any get together, and your guests will beg for the recipe. Just make sure you make the Horseradish-Sriracha Remoulade, because it’s just not quite the same without it!

The recipe for the remoulade was adapted from Food Network Star Jeff Mauro, and it is perfect for any type of fried seafood. Try it on fried clams or fried shrimp, too, and you won’t be disappointed. It’s way better than even the greatest tartar sauce, in my opinion, although I may be somewhat biased due to my love of both Horseradish and Sriracha. Still, even my grandparents– who refuse to eat spicy food– were in love with the sauce, so that’s gotta mean something.

What Ingredients You Need For Seafood Sauce

  • KetchupEssentialfor the perfect tomato base of a great cocktail sauce.
  • Fresh lemon juice – The acidity needed to brighten all of the ingredients.
  • Worcestershire sauceAdds a smoky, earthy depth of flavor. Use a vegan version to make this entire recipe vegan-friendly.
  • Prepared horseradishThis gives the cocktail sauce its signature spicy zippiness.
  • Minced garlicHelps to perfectly balance the spice of the horseradish.
  • Hot sauce (optional)If you would like to make an even spicier sauce!

Horseradish Cocktail Sauce

While sometimes the bottled stuff may be just as good as homemade, that’s certainly not the case for this Horseradish Cocktail Sauce!

      It adds umami to many dishes and helps to enhance the taste of this homemade cocktail sauce. While soy sauce is often recommended as a good substitute, the flavor is definitely different, with Worcestershire sauce being tangier and sweeter with a lot more depth.

      We would love to know if you tried this recipe, tag us on Instagram or Facebook so we can see your beautiful dish.

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      When grilling, use tin foil on the grill to keep the spices on the fillets.


      View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

      Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

      Calories per serving: 165

      Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

      How to Make Your Own Prepared Horseradish

      If you would like to make your own prepared horseradish out of horseradish root instead of purchasing it at the store -go for it! Horseradish is available year-round in most areas in the United State and can found in the produce section. When buying horseradish roots, choose those that are firm and not dry or shriveled without any signs of mold or green spots.

      To make prepared horseradish, you will need:

      • 1 8-10-inch-long piece of horseradish root
      • 2 tablespoons water
      • 1 tablespoon white vinegar
      • Pinch of salt
      • Prep: Open the windows and get the fan going. Ground up fresh horseradish is much more potent than freshly chopped onions and can hurt your eyes -so work in a well-ventilated room and don’t get too close after it’s chopped.
      • Peel and chop: Use a vegetable peeler to peel off the skin. Chop it into 1-inch pieces.
      • Process: Add chopped horseradish to the food processor with water, and process until fine.
      • Strain: While the horseradish is still in the processor, work quickly to strain out some of the water if it’s not too liquidy. The longer you wait to add vinegar in the next step the hotter and stronger the horseradish will be. I can even become bitter if you wait too long-so strain quickly.
      • Add vinegar and salt: Immediately add one tablespoon of vinegar and a pinch of salt to the mixture. Pulse to combine.
      • Store: Transfer the now prepared horseradish to a jar using a rubber spatula. Refrigerate for up to 3 to 4 weeks.

      Remoulade Sauce

      Remoulade Sauce is a classic spicy condiment from Louisiana. It starts with a mayonnaise base that's kicked up with Cajun seasoning, whole grain mustard, hot sauce and grated fresh horseradish. I've tried many versions of this delicious sauce, but this recipe is my absolute favorite!

      Some versions of Louisiana-Style, homemade Remoulade Sauce recipes start with an olive oil base, but I much prefer the creaminess and flavor of a mayonnaise base. Some also call for dill pickles or pickle relish, but I think it's better without them.

      Though both tartar sauce and remoulade start with mayonnaise as a base, tartar sauce typically has just a few ingredients (mayonnaise, pickles, dill and often lemon juice), while Louisiana-style remoulade is a more complex blend of ingredients and spices.

      The remoulade recipe originated in France (classic French Remoulade Sauce) as something like a tartar sauce with mini pickles called cornichons, but it evolved into the spicy versions that you'll find all over Louisiana (I always think of New Orleans). And when people in the United States hear the term 'remoulade sauce,' it's likely the spicy Louisiana style that comes to mind.

      Spicy or Not Horseradish Cocktail Sauce

      To me, the essential ingredient in classic cocktail sauce is the fresh horseradish. I love it in almost equal proportions to the ketchup. But I realize that many people prefer it sweeter and less spicy. This is a cocktail sauce made to order for everyone, since the horseradish is served on the side and quickly whisked in by each diner. If everyone in your party likes it spicy, mix ¼ cup fresh horseradish into the base recipe.

      Notes Good for Seasoning: Shrimp, calamari, grilled oysters

      Total Time under 15 minutes

      Dietary Consideration egg-free, gluten-free, halal, kosher, lactose-free, low calorie, low cholesterol, peanut free, soy free, tree nut free, vegan, vegetarian

      Five Ingredients or Less Yes

      Taste and Texture hot & spicy, light, savory, sharp, spiced, tangy

      Type of Dish seafood sauce


      • 1 cup ketchup
      • 1 cup Heinz Chili Sauce
      • Juice and zest of 2 lemons
      • 8 shakes Tabasco sauce
      • ½ teaspoon sea salt
      • Freshly ground pepper , optional
      • 2 to 4 heaping tablespoons prepared white horseradish (not cream-style)


      In a medium nonreactive bowl, mix the ketchup, chili sauce, lemon juice, zest, Tabasco, and salt until well combined. Add the pepper, if desired. Serve immediately, or store, tightly covered, in the refrigerator for up to 1 week.

      Just before serving, divide the horseradish between 4 small saucers and divide the sauce into 4 bowls. Serve a bowl of sauce with the horseradish on the side for diners to customize as they desire.

      Horseradish Sauce Recipe

      Sorry, ranch dressing. This Horseradish Sauce is about to become everyone’s new favorite condiment, complementing everything from beef and pork to veggies and fries with its signature face-tingling flavor. Pin it to your SAUCE BOARD to save for later! Be Sure To Follow Gonna Want Seconds on Pinterest for more great recipes! As you probably

      Sorry, ranch dressing. This Horseradish Sauce is about to become everyone’s new favorite condiment, complementing everything from beef and pork to veggies and fries with its signature face-tingling flavor.

      Pin it to your SAUCE BOARD to save for later!

      Be Sure To Follow Gonna Want Seconds on Pinterest for more great recipes!

      As you probably know, most of our ability to enjoy different flavors don’t rely on our capacity to taste food. Somewhere around 90% of what we “taste” is actually coming from our sense of smell. It’s definitely the smell of coffee brewing in the morning that triggers my salivation response (and pulls my reluctant body out of bed), and some foods are pretty assertive in reminding us just how related our sinuses are to the whole eating thing. I’m pretty sure horseradish is at the top of that list.

      Horseradish , or “sting nose” as it’s called in some parts of the world, is a pungent root that’s grated and mixed with vinegar to be used as a condiment.

      Although we’ve only been eating it since around the 17 th century, horseradish has been around for about 3,000 years and was originally used medicinally for things like rheumatism, tuberculosis, and gout. Some people still swear it’s a great headache remedy if you slather it on your forehead, though I think I’ll stick with something more pharmaceutical.

      Horseradish is part of the mustard family, which includes cabbage, kale, and Brussels sprouts, and creates an intense but short-lived heat on your tongue while simultaneously releasing its vapors directly into your nostrils. All those nasal nerves start to react, and soon there will be little doubt something spicy’s going on!

      Obviously, horseradish “heat” is very different from what you’ll find in spicy peppers, and it isn’t listed on the Scoville scale, but some have compared the spicy quality of horseradish to a habanero pepper. The flavor itself is similar to a radish.

      If you like spicy food or eat much sushi, you’re probably already a big fan. (FYI – The “wasabi” served in many sushi restaurants in the U.S. is often just horseradish mixed with green food coloring since wasabi is an expensive crop to grow.)

      If you’re not a fan of tongue-numbing heat, though, don’t stop reading yet!

      The chemical that gives horseradish its characteristic heat, isothiocyanate, is released only once you start grating it, and that intensity wanes the longer it’s exposed to oxygen (adding vinegar also helps neutralize it a bit).

      That means unless you’re grating the stuff directly into your mouth, you can tame the heat with time or by diluting it with a few carefully chosen ingredients like the ones in my easy Horseradish Sauce. That way you can still enjoy the warmth and flavor of this tasty tap root without starting a three-alarm fire in your mouth.

      The horseradish sauce Alton Brown makes uses fresh horseradish, and fresh is almost always better.

      Depending on where you live, you may have access to the actual root of your grocery store. It’s hard for me to find, though, and is presumably for a lot of other people, so rather than making a fresh horseradish sauce, I use a prepared variety.

      It’s already preserved at an ideal heat with vinegar, and it saves my knuckles from the hazards of a box grater.

      Just make sure you buy a fresh jar of prepared horseradish for this recipe. That jar in your fridge that’s been hidden since your last shrimp cocktail party (like more than four months), has lost a lot of its characteristic flavor and heat.

      So, let’s talk about how to make horseradish sauce.

      To turn this flavorful root pulp into something a little more palatable to mere mortals, we’ll want to add some dairy.

      It mitigates the effects of the heat and adds a wonderful creamy quality that makes it perfect for dipping and spreading. I like to use just sour cream, rather than a combo that includes mayo like the horseradish sauce Ina Garten makes because it results in a thicker, richer sauce without the airier, eggy component mayonnaise adds.

      The only other ingredients are a little salt and pepper, with a touch of vinegar to offset any sweetness in the horseradish and add a little more tanginess to the sauce. These ingredients work to temper the horseradish but you’ll still enjoy that wonderful whole-head-warming sensation.

      So, now you’re wondering why you’re making this sauce. What is some Horseradish Sauce uses?

      Well, you’ve probably enjoyed a side of horseradish sauce for prime rib at your favorite steakhouse, and you can definitely use this Horseradish Sauce for beef of any kind (including horseradish sauce for corned beef). It’s a great dipper for grilled meats too – I love using my Horseradish Sauce for steak (especially one that’s been sitting in my killer marinade ) and have used this Horseradish Sauce for pork loins and tenderloins too. Then there’s always cold shrimp (move over, cocktail sauce), fish, and other shellfish.

      Aside from meat, it’s a great add-in for potatoes – salad, mashed, or baked – and goes great on any sandwiches you might think about adding mustard to (so probably not PB&J unless you’re feeling adventurous).

      You can also throw a few tablespoons into salad dressings and other creamy dips, like guacamole or hummus, or just dive into it straight with some hot, crispy fries or cool, crunchy crudite.

      Since this horseradish cream sauce will last for two or three weeks in the fridge, you’ll have plenty of time to experiment.

      Recipe Notes:

      Types of Horseradish – You’ll likely find two types of horseradish in the grocery store: prepared, which is grated and typically mixed with vinegar and a little salt and sugar, and creamed or cream-style, which has eggs and/or some dairy. These will come in shelf-stable versions (with those hard-to-pronounce preservatives) and refrigerated options.

      The cold varieties will be the best bet for freshness, and you’ll want a prepared, not creamy, variety for this dish since we’ll be making our own creamy sauce. Keep in mind the heat, texture, and overall quality will vary dramatically from one brand to another.

      America’s Test Kitchen, which is a great resource for reliably taste-tested recipes and products, chose the Boar’s Head Pure Horseradish as its favorite, and it’s usually available anywhere you can find Boar’s Head products. (This one’s the runner-up: Ba-Tampte Prepared Horseradish )

      Watch the video: Παρασκευή σπιτικής Σάλτσας Ντομάτας σε σπίτι στην Έδεσσα HD


  1. Charleson

    Certainly. I agree with told all above. We can communicate on this theme.

  2. Felar

    Hour by hour is not easier.

  3. Yao

    I hope that the second part will be no worse than the first

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