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Tuesday, 7 February 2017

Creamy Fresh Horseradish Sauce with a kick!

Recipe By: Miriam Borys Busby    

yield: 1 1/4 cups of Horseradish

1 horseradish (HR) root (I found fresh mine at Fresh St. in West Vancouver)
1/4 cup apple cider vinegar
My horseradish is in the mason jar and look at the peeled horseradish root in the bowl
1 tbsp. grainy dijon mustard
1/4 cup creme fraiche
1/8 cup mayonnaise 
1/4 cup oil (EVOO)
1/2 tsp. salt
vegetable stock - use enough to take the horseradish sauce to the consistency you desire - if you want to thin it down a bit add vegetable stock

Wash and scrub the dirt off the fresh HR root as it will probably be very dirty.
With a sharp knife trim off the ugly parts and peel the outer skin off the HR root.
Cut up into small chunks and put into a food processor. Grind up until small pieces. 
Miriam's Time Saving Tip♥ at this point be very careful when you take the lid off the food processor. Fresh HR is very pungent and strong and one whiff can completely clear your sinuses in a painful hurry.
Add the remaining ingredients and grind up until the HR sauce is the consistency you want.
Store in a mason jar with a tight lid in the fridge. The apple cider vinegar helps to extend the shelf life of the horse radish.

Miriam's Time Saving Tip♥  Make ahead so the you always have your fresh horseradish available for a roast beef dinner
Miriam's Time Saving Tip♥ buying horseradish (HR) can be tricky and you don’t want to buy limp or old HR. At the grocery store pick up the HR root and if it is soft and limp don’t buy it. The HR root should be firm and heavy and yes…dirty.

‘Cooking Uncovered’ © all rights reserved

Chef Miriam Borys Busby, B.Ed., MA.
YouTube Cooking Channel 'Cooking Uncovered'

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