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Horseradish sauce.
5 Answers
I've got a horseradish plant in my allotment. Has anyone got a recipe for a sauce that will keep.
Answers
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http://www.horseradish.org/
Horseradish Sauce
Number of Servings: 12
Ingredients:
4 egg yolks
1/2 t. paprika
1/2 cup sugar
1/2 t salt
1/2 t. dry mustard
4 T. white vinegar
2 T. water.
4 beaten egg whites
1 jar horseradish
1 small carton unwhipped real whipping cream.
Instructions:
Cook first 7 ingredients until thick, remove from heat and cool. Beat 4 egg whites until thick, add cold horseradish. Beat whipping cream until thick and stir all ingredients together and keep cold.
continued.....
Q. How do I keep horseradish hot?
A. To keep prepared horseradish at its flavorful best, store it in a tightly covered jar in the refrigerator or freezer. It will keep its quality for approximately four to six months in the refrigerator and longer in the freezer.
Q. How do I prepare horseradish?
A. Grind prepared horseradish in a well-ventilated room. The fumes from grinding are very potent. Using a blender or processor for grinding makes home preparation less tearful. To grate your own horseradish in a blender, wash and peel the roots and dice it into small cubes. Place the cubes in a blender jar. Process no more than half a container at a time. Add a small amount of cold water. Start with enough water to completely cover the blades of the blender. Add several crushed ice cubes. Put the cover on the blender. When the root reaches its desired consistency, add white vinegar. Use 2 or 3 tablespoons of white vinegar and 1/2 teaspoon of salt for each cup of grated horseradish. If desired, lemon juice can be substituted for the white vinegar.
The time at which you add the vinegar is important. Vinegar stops the enzymatic action in the ground product and stabilizes the degree of hotness. Place the mixture in small glass jars and store in the refrigerator.
(This method is used by several horseradish.org readers and is not guaranteed. Methods of preparing horseradish differ and you may want to try different methods until you find one that works best for you or simply go to your local market and purchase commercially prepared horseradish--it's easy and delicious!)
Q. How do I keep horseradish hot?
A. To keep prepared horseradish at its flavorful best, store it in a tightly covered jar in the refrigerator or freezer. It will keep its quality for approximately four to six months in the refrigerator and longer in the freezer.
Q. How do I prepare horseradish?
A. Grind prepared horseradish in a well-ventilated room. The fumes from grinding are very potent. Using a blender or processor for grinding makes home preparation less tearful. To grate your own horseradish in a blender, wash and peel the roots and dice it into small cubes. Place the cubes in a blender jar. Process no more than half a container at a time. Add a small amount of cold water. Start with enough water to completely cover the blades of the blender. Add several crushed ice cubes. Put the cover on the blender. When the root reaches its desired consistency, add white vinegar. Use 2 or 3 tablespoons of white vinegar and 1/2 teaspoon of salt for each cup of grated horseradish. If desired, lemon juice can be substituted for the white vinegar.
The time at which you add the vinegar is important. Vinegar stops the enzymatic action in the ground product and stabilizes the degree of hotness. Place the mixture in small glass jars and store in the refrigerator.
(This method is used by several horseradish.org readers and is not guaranteed. Methods of preparing horseradish differ and you may want to try different methods until you find one that works best for you or simply go to your local market and purchase commercially prepared horseradish--it's easy and delicious!)
Horseradish Sauce
2 tablespoons prepared horseradish
1 tablespoon cider vinegar
1 teaspoon dry mustard
3 tablespoons mayonnaise
1/8 teaspoon ground red pepper
1/2 cup sour cream
Metric:
30 ml prepared horseradish
15 ml cider vinegar
3 g dry mustard
50 g mayonnaise
0.2 g ground red pepper
120 ml sour cream
In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.
2 tablespoons prepared horseradish
1 tablespoon cider vinegar
1 teaspoon dry mustard
3 tablespoons mayonnaise
1/8 teaspoon ground red pepper
1/2 cup sour cream
Metric:
30 ml prepared horseradish
15 ml cider vinegar
3 g dry mustard
50 g mayonnaise
0.2 g ground red pepper
120 ml sour cream
In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.
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