Making fresh horseradish is very simple. As a person who doesn’t like mayo I prefer to make mine not creamy. The recipe below is as basic as it comes, but you will be surprised at the amount of heat and even sweetness fresh grated horseradish root carries on it’s own. The vinegar is a must to soften it and draw the flavors together, and the addition of just a little salt finishes it off. If you prefer, you can add an amount of sugar but I never do.
Fresh Prepared Horseradish
By: Semiserious Chefs
Makes: 1 cup
Ingredients:
- 2 cups microplaned horseradish root
- 1/4 cup white vinegar
- 1/4 t salt
- Sugar if desired
Directions:
- Remove the skin from your raw horseradish root and microplane until you have two cups.
- Add the vinegar and salt, and shake or stir until incorporated.
- Add a small amount of sugar as desired.
Post a comment