Emeril’s Horseradish Mustard Recipes
Kicked Up Mayo Spread For Sandwiches
Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, 2008
- 1 cup mayonnaise
- ¼ cup plus 1 tablespoon Emeril’s Horseradish Mustard
- ¾ teaspoon Emeril’s Original Essence
Combine the mayonnaise, mustard and Essence in a small mixing bowl and whisk to blend. Use as a spread on sandwiches or even as a dipping sauce for fried fish or chicken nuggets. Yield: About 2 cups
Warm Potato Salad
Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, 2008
- 2 pounds small new potatoes
- 4 ounces bacon, cut crosswise into strips
- 1 small red onion, thinly sliced
- 1 red pepper, thinly sliced
- 4 tablespoons red wine vinegar
- 3 tablespoons Emeril’s Horseradish Mustard
- 4 scallions, thinly sliced
- ½ teaspoon salt
- ¼ teaspoon pepper
Fill a 5 quart saucepan half-full of salted water and bring to a boil; reduce to a simmer. Add potatoes. Cover; cook until potatoes are tender when pierced with the tip of a knife, about 25 minutes. Drain and set aside until cool enough to handle; halve. In a medium skillet over medium high heat, cook bacon until crispy, 3 to 4 minutes. Add the onions and peppers. Cook, stirring often, until tender, about 4 minutes. Add the vinegar and the mustard and stir to combine. In a large bowl, toss the potatoes with the warm onion and pepper mixture. Add the scallions and season with salt and pepper. Add more vinegar to taste if necessary. Serve warm. Yield: Serves 4 to 6
Kicked Up Cole Slaw
Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, 2008
- 3/4 cup mayonnaise
- 1/4 cup Emeril’s Horseradish Mustard
- 1/4 cup packed light brown sugar
- 3 tablespoons apple cider vinegar
- 2 tablespoons buttermilk
- 4 teaspoons celery seeds
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne
- 3 cups shredded green cabbage (about 1/2 head cabbage)
- 3 cups shredded red cabbage (about 1/2 head cabbage)
- 1 yellow bell pepper, finely diced
- 1 large carrot, peeled and shredded
- 1/2 cup grated white onion
In a bowl, combine the mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the sugar. In a large bowl, combine the remaining ingredients. Toss with the dressing until evenly coated. Adjust seasoning to taste. Place in the refrigerator, covered, to chill slightly before serving. Yield: 8 servings