Fresh Horseradish Sauce
Ingredients
- 100 g horseradish roots, freshly dug and washed.
- 100 g crème fraîche
- 2 teaspoons apple cider vinegar
Directions
- Pick, scrub and peel a large horseradish root in autumn or in early spring.
- Chop roughly (bringing tears to the eyes!), weigh it and put it into your food processor or blender.
- Add the same weight in crème fraîche, and 1 teaspoon of apple cider vinegar per 100g of mix, then blitz until smooth.
- Blend in more crème fraîche until you have the consistency that you want.
- Add salt and pepper to taste.
Notes
Only make small quantities at a time as it is best made fresh and will only keep a week in the fridge. A little of this goes a long way. Also never serve it in a silver pot, as it will cause the silver to blacken.
To add a bit of colour, you can also blend in a piece of raw beetroot for a bright pink sauce!
Schema/Recipe SEO Data Markup by Yummly Rich Recipeshttps://monicawilde.com/how-to-make-horseradish-sauce/©Monica Wilde, www.monicawilde.com.
Ingredients
- 100 g horseradish roots, freshly dug and washed.
- 100 g crème fraîche
- 2 teaspoons apple cider vinegar
Directions
- Pick, scrub and peel a large horseradish root in autumn or in early spring.
- Chop roughly (bringing tears to the eyes!), weigh it and put it into your food processor or blender.
- Add the same weight in crème fraîche, and 1 teaspoon of apple cider vinegar per 100g of mix, then blitz until smooth.
- Blend in more crème fraîche until you have the consistency that you want.
- Add salt and pepper to taste.
Notes
Only make small quantities at a time as it is best made fresh and will only keep a week in the fridge. A little of this goes a long way. Also never serve it in a silver pot, as it will cause the silver to blacken.
To add a bit of colour, you can also blend in a piece of raw beetroot for a bright pink sauce!
This is definitely worth making at home as it tastes so much better than any of the shop-bought ones! Hot and spicy, horseradish Armoracia rusticana has a very high Vitamin C content and has a antimicrobial action that helps to preserve meat. The sauce goes equally well with cold roast beef and hot fish dishes.
Before
After
If you still have roots left over, you can dehydrate slices of the root and then powder it when it is thoroughly dry – and being very careful not to get any dust in your eyes! Keep it in an airtight container. To use, blend a little powder with water, as you would make up mustard, to make seiyô wasabi paste. Alternatively you can pickle fine sliced pieces in vinegar.
this is certainly on my list of to-dos. Thanks Monica.