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.

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 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 ...

2 teaspoons Dijon mustard juice of 1 lemon ½ cup of your favorite mayonnaise Mix together all ingredients. For the patties: 15 oz. canned salmon, drained of any excess liquid 1 teaspoon olive oil ...

2. In a large bowl, combine the mayonnaise, cream, horseradish, onion, salt and pepper; add carrots and toss to coat. 3. Transfer mixture to a greased 1 and 1/2 quart baking dish.

Makes 16-18 fritters.Lemon-Horseradish Mayonnaise: ½ cup mayonnaise (regular or light) 1 tablespoon lemon juice 1 tablespoon minced fresh parsley, plus more for garnish 1½ teaspoons jarred ...

For the mayonnaise: 1/2 cup mayonnaise (regular or light) 1 tablespoon lemon juice 1 tablespoon minced fresh parsley, plus more for garnish 11/2 teaspoons jarred horseradish 1/8 teaspoon salt ...