Best 18 Horseradish Mayonnaise Recipes

ROAST BEEF SANDWICHES WITH HORSERADISH MAYONNAISE

Steps:

• Whisk mayonnaise, horseradish and rosemary in small bowl to blend. Season dressing with salt and pepper.
• Spread bottom piece of bread with half of dressing. Top with roast beef, tomatoes and arugula. Sprinkle with salt and pepper. Spread remaining dressing on top piece of bread. Press bread, dressing side down, onto arugula. Cut into 4 pieces and serve.

HORSERADISH MAYONNAISE

Steps:

• Mix all ingredients together.
• Cover and chill until ready to serve.
• Store in an airtight container in refrigerator up to 1 week.

BLACK PEPPER CRUSTED STEAK SANDWICHES WITH AGED CHEDDAR, HORSERADISH MAYONNAISE AND WATERCRESS

Steps:

• Heat grill to high. Rub meat with oil and season with salt and the black pepper. Grill on both sides until slightly charred and cooked to medium-rare doneness, about 4 minutes per side. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.
• Lay toasted croissant halves on a flat surface and top each half with a slice of the cheese. Divide the steak among 4 of the slices and combine halves make 4 sandwiches. Wrap each sandwich in foil, place on the grill and grill for 1 minute on each side. Remove from the grill and foil, lift 1 slice of the bread from each sandwich, and spread with a few tablespoons of Horseradish Mayonnaise. Top with a few sprigs of watercress and serve.
• Whisk together all ingredients in a small bowl. Season, to taste, with salt. Cover and refrigerate for at least 30 minutes before using.

ROAST BEEF SANDWICHES WITH HORSERADISH MAYONNAISE

Steps:

• Whisk mayonnaise, horseradish and rosemary in small bowl to blend.
• Season dressing with salt and pepper.
• Spread bottom piece of bread with half of dressing.
• Top with roast beef, tomatoes and arugula.
• Sprinkle with salt and pepper.
• Spread remaining dressing on top piece of bread.
• Press bread, dressing side down, onto arugula.
• Cut into 4 pieces and serve.

HORSERADISH GARLIC MAYONNAISE

Steps:

• In a blender combine the garlic, horseradish, olive oil, and vinegar and process until smooth. Transfer to a mixing bowl and add mayonnaise. Season to taste with salt, fold in the parsley and serve with beef.

HORSERADISH MAYONNAISE

Steps:

• Use a vegetable peeler or a knife to peel the surface skin off of the horseradish. Using a microplane grater, grate up about 4 hefty tablespoons of the stuff. Add to your mayonnaise and add the lemon juice, hot sauce, salt and prepared horseradish. Cover, and let rest in the refrigerator until ready to use.

PACIFIC CRAB CAKES BLT SANDWICHES WITH HORSERADISH MAYONNAISE

Steps:

• To prepare the crab cakes, tear up the bread and pulse in a food processor to make fine, soft crumbs (you should have about 5 cups). Transfer the bread crumbs to a shallow pan and mix in 1/2 cup of the parsley.
• In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco sauce, mustard, paprika, thyme, celery seeds and black pepper.
• Pulse to combine. With the motor running, add the oil through the feed tube in a slow, steady stream until the mixture emulsifies and forms a mayonnaise. Transfer the mayonnaise to a bowl.
• In a large bowl, combine the onion and bell peppers with the remaining 1/4 cup parsley. Add the mayonnaise and crabmeat and mix lightly.
• Using a rubber spatula, fold in 1 cup of the bread crumb mixture. Do not overwork the mixture or the crab cakes may get gummy.
• Gently form 6 cakes and flatten them into patties about 1/2 inch thick. Dredge the patties lightly in the remaining bread crumb mixture.
• Cover the crab cakes with plastic wrap and refrigerate for at least an hour. Or you can freeze them!
• **To prepare the horseradish mayonnaise, combine all the ingredients in a small bowl and mix well. Taste and adjust the seasoning with salt as necessary. Cover and refrigerate.
• Preheat oven to 400°F Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and drain on paper towels.
• Place 2 large, nonstick skillets over medium heat and add about 1 tablespoon of the olive oil to each pan. Add 3 crab cakes to each pan and slowly fry them for 4 to 5 minutes on each side, until they are golden brown and heated through.
• Preheat the broiler. Place the bread on a baking sheet and toast under the broiler, turning until light golden brown on both sides.
• Lightly spread each slice of bread with the horseradish mayo. Place 1 side of toast, mayo side up, on each plate. Top each with 1 crab cake, 2 pieces of bacon, a tomato slice, and lettuce leaves. Place a second slice of toast on top, mayo side down.

HORSERADISH-MUSTARD MAYONNAISE (BOBBY FLAY)

Steps:

• Whisk all ingredients together.
• Cover and refrigerate for at least 30 minutes.
• May be made 1 day in advance.

BLT WRAPS WITH HORSERADISH MAYONNAISE

Steps:

• Place a rack in middle of oven; preheat to 350°F. Spread out torn bread on a rimmed baking sheet. Set a wire rack in baking sheet over bread and arrange bacon on rack (it's okay if strips overlap a bit; they'll shrink as they cook). This setup will crisp the bacon, and as the bread becomes enriched with some of the drippings, it will get nice and toasty. Bake 20 minutes. Remove from oven and turn bacon. Carefully tilt baking sheet to pour off any fat into a small bowl; reserve for another use if desired. Return to oven and bake until bacon is brown and crisp and breadcrumbs are golden brown, about 20 minutes more. Transfer bacon and toasted breadcrumbs to separate paper towels to drain.
• Slide breadcrumbs, still on paper towels, to a cutting board and crush into very small pieces with a flat-bottomed measuring cup. Season with salt, place on a small plate or in a small bowl, and set aside for serving.
• Meanwhile, whisk mayonnaise, lemon zest, lemon juice, horseradish, pepper, and 1/2 tsp. salt in a small bowl to combine; set aside.
• Arrange bacon, lettuce leaves, tomatoes, basil, and lemon wedges on a platter or on a couple of plates and in bowls so that each component is visible and easily accessible. Set out kitchen shears next to bacon for cutting to size. Serve with breadcrumbs and reserved horseradish mayonnaise (for spreading over lettuce).

HORSERADISH MAYONNAISE

Steps:

• Put the egg yolk, mustard, vinegar, salt and pepper in a mixing bowl. Start beating briskly with a wire whisk and gradually add the oil until all of it is added.
• Stir in the horseradish.

HEARTY ROAST BEEF SANDWICHES WITH HORSERADISH MAYONNAISE

Steps:

• Combine first 4 ingredients.
• Spread mixture on cut sides of rolls.
• Arrange roast beef evenly on bottom half of rolls; top with lettuce and tomato, and sprinkle with pepper.
• Add onion, if desired, and cover with tops of rolls.
• Serve immediately or wrap each sandwich in heavy-duty plastic wrap, and refrigerate up to 4 hours.

TUNA MELTS WITH HORSERADISH MAYONNAISE

Steps:

• Position a rack in the upper third of the oven and preheat to 475 degrees F. Combine 4 tablespoons mayonnaise, the tuna, celery, scallions, parsley and vinegar in a large bowl and mix well. Season with salt and pepper.
• Combine the remaining 2 tablespoons mayonnaise with the mustard and horseradish in a small bowl; spread on the bread slices and arrange on a baking sheet. Mound the tuna mixture on top and pat it into an even layer. Top each with 1 cheese slice, tearing it as needed to cover the tuna mixture.
• Season the tomato slices with salt; place 2 slices on top of each sandwich, then top each with another cheese slice. Bake until the cheese melts, 5 to 7 minutes. Serve with dill pickles if using.

HORSERADISH MAYONNAISE(VEGAN)

Steps:

• Put all of the ingredients in a bowl and whisk well to combine. Store covered in the fridge for up to 2 weeks. Enjoy!

DILL AND HORSERADISH MAYONNAISE

Steps:

• Mix all together.
• Season to taste.
• Serve with salad.

STEAMED SALMON WITH HORSERADISH MAYONNAISE

Steps:

• Cut the salmon crosswise into six portions of more or less equal size. Sprinkle with salt and pepper.
• Bring water to the boil in the bottom of a steamer.
• Arrange the salmon pieces, skinned side down, on a steamer rack.
• Place the rack on top of the steamer bottom. Cover and steam four minutes. Remove from the heat and let stand four minutes longer.
• This fish may be served hot with a simple melted butter and lemon sauce. Or serve it cold with the mayonnaise horseradish.

RECTOR'S HORSERADISH MAYONNAISE

Steps:

• mix all ingredients well and serve.

TUNA MELTS WITH HORSERADISH MAYONNAISE

Steps:

• 1. Position a rack in the upper third of the oven and preheat to 475 degrees F. Combine 4 tablespoons mayonnaise, the tuna, celery, scallions, parsley and vinegar in a large bowl and mix well. Season with salt and pepper.
• 2. Combine the remaining 2 tablespoons mayonnaise with the mustard and horseradish in a smal bowl; spread on the bread slices and arrange on a baking sheet. Mound the tuna mixture on top and pat it into an even layer. Top each with 1 cheese slice, tearing it as needed to cover the tuna mixture.
• 3. Season the tomato slices with salt; place 2 slices on top of each sandwich, then top each with another cheese slice. Bake until the cheese melts, 5-7 minutes. Serve with dill pickles.

DELI BEEF SANDWICHES WITH HORSERADISH MAYONNAISE

Steps:

• In a small bowl, combine the mayonnaise, preserves and horseradish. Spread 1 tablespoon over each of four bread slices. Layer with roast beef, lettuce and tomato; sprinkle with salt and pepper. Spread remaining mayonnaise mixture over remaining bread; place over top.