Set aside. Wipe out the skillet. In a small bowl, combine the mayonnaise, horseradish and mustard, then season with salt and pepper. Heat the remaining oil in the skillet over high heat.

Horseradish has been a staple for many years, often added to cold meats. You can tone it down with sour cream, eggs, or mayonnaise if it tastes too intense. Horseradish also positively impacts the ...

Horseradish — a member of the mustard family native to Eastern and Central Europe — has been enjoyed by people since antiquity. Even so, when Peter Kump, one of my mentors, wrote in praise of ...

Mix horseradish and mayonnaise together in a small bowl, and set aside. Line a baking sheet with foil, and spray with olive oil spray. Place snapper on the sheet.

In a food processor, combine crème fraîche, horseradish, mayonnaise and lemon juice, and pulse until smooth. Add egg yolks, and pulse until smooth. Transfer to a bowl, and fold in shallots and ...

Lemon-horseradish mayonnaise: In a medium bowl whisk together the mayonnaise, lemon juice, parsley, horseradish, salt, pepper and all but a pinch of the lemon zest. Spoon into a small ramekin and ...

Add mayonnaise, horseradish, mustard, ground pepper and a pinch of kosher salt. Mash or blend until filling is smooth. Transfer filling to a resealable plastic bag and snip off the corner.