How to Make Prepared Fresh Horseradish
I can remember visiting Mrs. Cohen one Saturday morning, and
she was peeling Horseradish. The smell cleared my sinuses in a flash, but I had
no idea what it was and why she was peeling it. Then she told me she was making
fresh horseradish to use to make a sauce for the prime rib she planned to cook
on Sunday. Now I had never had Horseradish fresh or in a sauce before, so I was
intrigued.
It wasn’t until I was in my horticulture college class that
my professor, Mr. Shapiro, was talking about root veggies that I remembered the
Horseradish. I was still intrigued with the horseradish, so I raised my hand
and asked if it was a root veggie that he was talking about. He immediately
smiled and said yes, it is. That’s when I started to use it in my own life.
Virgin Bloody Mary’s, Horseradish sauce for meats and fish.
I love that pungent, fiery flavor; horseradish sauce takes
any regular sandwich or salad dressing to a whole new level.
horseradish root for homemade horseradish
Wash that horseradish root like a pro! Peel it until it's
pure white, then grate into a small jar.
Add salt and vinegar—timing is everything! Pour in the vinegar right
after grating for milder heat or wait for a stronger punch! Seal those jars
tightly! I love making small batches to keep the zesty kick alive. Enjoy within
2–3 weeks in the fridge! After opening, consume quickly to preserve its fierce
flavor.
Start by washing the roots thoroughly and peeling away any
brown spots. Rinse again, then dry! Grate it finely in a ventilated space or
chop into chunks for a quick spin in the food processor. Mix with salt and just
enough vinegar to keep it moist—do not drown the mixture with the vinegar, you
only want it slightly wet. Best to add the vinegar and salt right after grating
for a milder flavor or wait for more kick!
For sauces:
Mix some in white sauce and serve with fish, roast meat or
poached vegetables.
Horseradish sauce:
Creamed Horseradish
Mix 1 cup sour cream or Greek yogurt with 2 tbsp prepared
horseradish, 2 tbsp mayonnaise, and season with salt & pepper.
Perfect for fish, roast, shrimp, or veggies!
Cocktail Sauce:
Simply blend in prepared horseradish to ketchup for a zesty
kick!
Elizabeth Kilbride is a Writer and Editor with 40 years of
experience in writing, 12 of which are in the online content sphere. Author of
5 books and a Graduate with an Associate of Arts degree in Business Management,
a bachelor’s in mass communication and cyber-analysis, a master’s in
criminology with emphasis on Cybercrime and Identity Theft, and is currently
studying for her Ph.D. degree in Criminology. Her work portfolio includes
coverage of politics, current affairs, elections, history, and true crime. Elizabeth
is also a gourmet cook, life coach, and avid artist in her spare time,
proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a
political operative who has worked on over 300 campaigns during her career,
Elizabeth has turned many life events into books and movie scripts while using
history to weave interesting storylines. She also runs 7 blogs ranging from art
to life coaching, food, writing, Gardening, and opinion or history pieces each
week.
Passover Recipes, Kilbride, Jewish Cuisine, Potpourri of
Frugality
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