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Question by Rob R: I need a recipe for a horseradish based sauce for fried green tomatoes?
there used to be a restaurant in Lexington, Kentucky-called The Cooker- that served a horseradish based sauce with it’s fried green tomatoes, the restaurants gone (don’t know why-it was great),and I can’t find anyone with the know how of the sauce-any ideas? any recipes or suggestions?
Best answer:
Answer by Mizz SJG
Fried Green Tomatoes w/ Creamy Horseradish Sauce
SAUCE
1 (8 ounce) container sour cream (about 1 cup)
2 tablespoons mayonnaise or salad dressing
1 tablespoon Dijon mustard
1 tablespoon prepared horseradish
salt & freshly ground black pepper
TOMATOES
3-4 green tomatoes
salt
1 egg white
1 cup self-rising cornmeal, mix
1/2 cup butter or margarine
1 teaspoon pepper
Directions
1 In small bowl, combine all sauce ingredients; mix well. Cover and refrigerate.
2 Slice tomatoes about 3/8-inch thick. Sprinkle lightly with salt. In s hallow dish, beat egg white with fork. Place corn meal mix on plate or in shallow dish.
3 In large skillet over medium-high heat, melt 2 tablespoons butter. Dip tomatoes in egg mixture, then in corn meal mix to coat. Add tomato slices to skillet in single layer.
4 Cook over medium-high heat until golden brown; turn and cook until browned on other side.
5 Drain on paper towels.
6 Repeat with remaining ingredients, adding butter as needed.
7 Serve warm with Horseradish Sauce.
http://www.recipezaar.com/Fried-Green-Tomatoes-With-Creamy-Horseradish-Sauce-159901
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Related Green Tomato Articles
http://www.marthawhite.com/Recipes/Detail.aspx?recipeID=2826
http://www.famie.com/recipes/fried.htm
Whenever I see horseradish sauce, I must find out what it is. Here are two to choose from. They both look really good. Hope it’s close to what you’re looking for.
Horseradish Sauce is just mayonnaise (or miracle whip or any salad dressing) flavored with Horseradish. You can usually buy it ready made in a good grocery store.
Probably a remoulade sauce… that’s what Commander’s Palace in New Orleans serves w/ them.
Remoulade Sauce
1/4 cup chopped fresh parsley leaves
1/4 cup chopped green onions, white and green parts
1/4 cup finely chopped celery
1 clove garlic, minced
1 cup mayonnaise
2 tablespoons olive oil
2 tablespoons fresh lemon juice + zest of 1 lemon
1-3 Tbsp ground horseradish, or to taste
1 teaspoon coarse-ground mustard
Few dashes Tabasco
Kosher salt to taste
Mix all ingredients well and chill for 4-6 hours before serving.
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On the outside chance the sauce was sweet, try this one:
Jezebel Sauce
1/2 cup pineaple preserves
1/4 cup dijon mustard
2 Tbsp. horseradish
pinch of salt
Combine all in saucepan, warm over med-low heat, stirring occasionally, until combined and preserves are melted.
1/2 cup fresh grated horseradish (see Note)
1/2 cup heavy cream
1/8 teaspoon salt
1 teaspoon dill weed
Preparation:
Place grated horseradish, heavy cream, and salt into the bowl of a small food processor fitted with the metal blade. Pulse until thickened to the consistency of stiff whipped cream. (Do not over-beat or you will end up with butter.)
Scrape into a bowl and fold in dill weed. Refrigerate at least two hours or overnight to let flavors meld.
note: If you don’t like your horseradish too hot, make the sauce a couple of days in advance and refrigerate. Horseradish loses its punch with age. Prepared bottled horseradish doesn’t work as well due to the vinegar.
FRIED GREEN TOMATOES
plus a
TANGY HORSERADISH SAUCE
Recipe #1
INGREDIENTS:
4 to 6 green tomatoes, sliced 1/4″ thick
salt and pepper
flour for dusting
2 eggs, beaten
cornmeal
bacon grease (best) or vegetable oil
DIRECTIONS:
– Salt and pepper the tomato slices
– Set aside for 20 to 30 minutes.
– Dust lightly with flour.
– Dip in egg, let excess drip off
– Then coat well with meal .
– Fry in hot grease or oil until golden brown
– Turn gently, fry about 3 minutes each side
– Place fried tomatoes on a paper towel to drain
– SERVE WHILE HOT, either plain or with horseradish sauce.
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Recipe #2
INGREDIENTS:
2 eggs, beaten with…
½ cup milk
Salt
1 c. of pre-seasoned stuffing mix
Crush by hand or in a food processor
3 T. oil
3 sliced green tomatoes
DIRECTIONS:
– Salt both sides of tomato slices
– Heat oil in a skillet over medium heat.
– Dredge both sides of tomato slices in egg mixture
– Then into stuffing crumbs.
– Place slices in hot oil and fry until golden brown
about 3-5 minutes per side.
– Place on a paper towel to drain, but
– SERVE IMMEDIATELY
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HORSERADISH SAUCE
– In a sauce pan blend and heat;
1 8 oz. container of sour cream
2 T. mayonnaise
1 T. Dijon mustard
1 to 2 T. prepared horseradish
1 t. dill, finely chopped
salt to taste
You may also add
a dash of worcechestershire…and maybe
a few dops of Louisianna Hot Sauce
&/or a pinch of cayenne pepper
depending on how much hot your stomach can handle
Then just spoon or drizzle the warmed sauce over your green tomatoes at serving…ya’can’t beat it.
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Some people do use breadcrumbs in place of the corn meal …but not the true southerners. I used the one with stuffing mix once when I was all out of cornmeal and breadcrumbs and had some stuffing mix from a gift box at Thanksgiving and didn’t know what else to do with it…and it gave it a pretty neat flavour…the mother of recipe invention is improvisation I guess..
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