Salsa Queens Copycat Creamy Horseradish Sauce Recipes

SALSA QUEENS COPYCAT "CREAMY HORSERADISH SAUCE"

Steps:

• Combine sour cream, mayonnaise, horseradish, apple cider vinegar, mustard powder, salt and both peppers in a medium bowl. Chill for at least an hour before serving.
• May be refrigerated for up to 5 days.
• Use instead of mayo. Perfect with steaks, London broil, prime rib, burgers, sandwiches, meatloaf, fish, an addition to your potatoes and even hot dogs! Amazing versatile sauce.

FRIED OYSTERS WITH HORSERADISH CREAM AND TOMATO CORN SALSA

Steps:

• Combine the corn, tomatoes, onions, jalapenos, cilantro, lime juice, and lemon juice. Mix well. Season the salsa with salt and pepper. Set the salsa aside. In a saucepan, combine the horseradish, shallots, garlic, mustard, white pepper and cream. Season with salt and pepper. Bring the liquid to a boil, whisking gently. Reduce the heat and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, for about 12 minutes. Remove from the heat and keep warm.
• In a small bowl, season the flour with Essence. In another bowl, season the masa with Essence. In a third bowl, beat the eggs with the milk. Season the oysters with Essence. Dredge the oysters in the seasoned flour. Dip the oysters in the egg wash, letting the excess drip off. Dredge the oysters in the seasoned masa, coating each side completely. In a large saute pan, heat the olive oil. When the oil is hot, but not smoking, carefully lay the oysters in the hot oil. Pan-fry the oysters for about 1 1/2 minutes on each side or until golden brown. Remove the oysters form the pan and drain on a paper-lined plate. Season the oysters with Essence. Serve the oysters with the horseradish cream and salsa.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

CREAMY HORSERADISH SAUCE

Steps:

• Beat the sour cream lightly with a whisk to thin a bit.
• Stir in remaining ingredients.
• Taste and adjust seasonings to taste.
• Refrigerate for up to one day.

SAUCE QUEENS COPYCAT "SIGNATURE SALSA"

Steps:

• Wash the Cilantro leaves well, remove large stems and chop. Chop the onion and tomatoes. Chop garlic and jalapeño finely. Put all ingredients in bowl and mix with a clean hand, squeezing to blend and increase flavor. Use right away or cover and refrigerate for up to 10 days. Serve with tortilla chips or as a sauce on all your mexican food.

CREAMY HORSERADISH SAUCE

Steps:

• Whisk sour cream, prepared horseradish, salt, and pepper together in a bowl. Refrigerate until chilled, about 15 minutes.