Horseradish sauce is made using horseradish root. This preparation is excellent to be eaten as a snack, perhaps on a cracker, to season a sandwich and to accompany meat, cheese and any dish that needs a fresh and spicy touch. The degree of spiciness of horseradish varies according to the preparation of the sauce. Precisely for this reason, if you are a connoisseur of cooking, but don't like spicy very much, you may want to make your own sauce according to your personal tastes. Here is a quick and easy recipe for making your own horseradish sauce.
Ingrediants
- Horseradish root
- Vinegar
- salt
Steps
Step 1. Get some horseradish roots
Pick them directly from your garden or buy them in your trusted grocery store, alternatively rely on a farm.
The best are those that have a length between 20 and 25 cm
Step 2. Wash the roots very carefully with hot water and remove the top with a knife
Step 3. With a vegetable peeler remove the thin outer layer of each root
Step 4. Chop the horseradish roots into small pieces using a large sharp knife
If you wish, you can use a blender to reduce the roots into a puree. If you decide to go with this method, cut them into coarse chunks and add a small amount of water before you start blending
Step 5. Decide how long to wait before adding vinegar
This step is essential to adjust the degree of spiciness of your sauce. The longer you wait to add the vinegar, the spicier the final result will be.
Step 6. Add the vinegar to the horseradish
There is no precise dose of vinegar, as its only usefulness is to block the process that makes horseradish spicy
Step 7. Stir the sauce carefully to combine the horseradish and vinegar
Step 8. Drain the excess liquid and season the horseradish with salt according to your taste
Step 9. Pour your sauce into an airtight container and store it in the refrigerator
All done!
Advice
- Use horseradish root that is in a 'dormant' state. The final flavor of your sauce will be better. If your root is green in color and has buds or sprouts, simply refrigerate it for two weeks before making the sauce.
- The horseradish, once crushed, through its essential oils, produces enzymes responsible for the pungent flavor of the sauce, which can be easily neutralized with vinegar. The level of spiciness of the sauce will vary according to the moment you add the vinegar, the more you delay this operation and the spicier your sauce will be.
- You can store your horseradish sauce in a closed container for up to 6 weeks; in the freezer it can last up to 8 months.
- To make a quick and easy cocktail sauce, simply add some hot sauce to your horseradish sauce.
- Try your new sauce. Horseradish goes well with multiple preparations, do not hesitate and also try the combinations that may seem stranger to you.
- Add cooking cream to the recipe to give the sauce a creamy texture.
Warnings
- While making the horseradish sauce, remember to open the kitchen windows to ventilate the room. The smell of horseradish is very intense.
- Horseradish, coming into contact with sensitive parts of the face, can cause irritation, so avoid touching your eyes or skin while you are chopping it.
