Spicy Horseradish Sauce Food

SHRIMP BOIL WITH SPICY HORSERADISH SAUCE

Steps:

• Squeeze lemon juice into 4 qt water in a 6- to 8-quart pot, then stir in lemon quarters, Creole seasoning, 2 teaspoon cayenne, bay leaves, garlic, potatoes, and 2 tablespoons salt (omit salt if it is the first ingredient in seasoning).
• Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10 to 12 minutes.
• Increase heat to high, then add corn and simmer, partially covered, 4 minutes. Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
• Meanwhile, stir together ketchup, mayonnaise, horseradish, and remaining 1/2 teaspoon cayenne.
• Drain shrimp, potatoes, and corn and serve with sauce.

HORSERADISH SAUCE

Steps:

• Mix together the sour cream, horseradish, heavy cream, mustard and some salt and pepper in a bowl. Refrigerate until needed.

SPICY HORSERADISH SAUCE

Steps:

• Stir together all ingredients in a small bowl.
• Cover and chill 1 hour or up to 3 days.

SPICY HORSERADISH SAUCE

Steps:

• Combine the mayonnaise and horseradish and mix until uniform. Season with salt and pepper to taste.

SPICY HORSERADISH MUSTARD

Steps:

• In large jar, combine all ingredients and 1/2 cup water and shake well. Cover and refrigerate 48 hours. In food processor, process mixture until smooth, about 2 minutes. Divide among 6 (4-ounce) sterilized mason jars. Seal jars and store in cool, dark place for 2 weeks before opening. (Mustard can be eaten immediately, but flavors will not have had a chance to meld.)

SWEET AND SPICY HORSERADISH SAUCE OR GLAZE

Steps:

• Jelly -- Add the apple and currant jelly to a small bowl and microwave 30 seconds on medium heat. This will loosen up the jelly and make it a bit easier to mix with the other ingredients.
• Sauce -- To the jelly, add the the horseradish (more or less to taste), shallot, thyme, red pepper flakes, salt and pepper to taste.
• Serve -- If you serve this as a sauce on the side, you can serve it either warm or cold. Otherwise, it can be made ahead and kept refrigerated. I don't keep mine more than 2-3 days however. I usually make what I need at that time. ENJOY!

SWEET AND SPICY HORSERADISH SAUCE

Steps:

• Sauce -- Mix everything (except the thyme) together in a small measuring cup or bowl and microwave for 1 minute on medium heat. Heating it will thin the jelly and make it easy to brush on. Add the thyme after it is heated and it is ready to use.
• Brush over your favorite meat, poultry, lamb, pork, seafood and even vegetables as they grill or roast in the oven.

SPICY HORSERADISH SAUCE

Steps:

• Whisk all ingredients in medium bowl. DO AHEAD: Can be made 2 days ahead. Cover tightly; chill. Rewhisk before using.
• MORE INFO:
• Atomic brand horseradish sauce is available at some supermarkets and from cosmicchile.com. 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.