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 ...

Here, I’ve combined our prepared horseradish with mayonnaise and mustard to form a super-tangy glue for the crumbs adorning some steaks. It would be equally wonderful with fish.

Horseradish Crusted Snapper 2 tablespoons prepared horseradish 2 tablespoons reduced fat mayonnaise Olive oil spray 3/4 pound snapper fillet Salt and freshly ground black pepper Heat the broiler.

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 ...

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.