Preparing this kind of Horseradish Sauce is my preferred method, because I like it fruity-tangy. It can be served cold, or room temperature/warm with Beef, my Rindsbraten or Tafelspitz
Prepare the fresh Horseradish:
1. Select Fresh Horseradish: Choose firm, unblemished roots. Fresh horseradish should be juicy and heavy for its size.
2. Wash and Peel: Rinse the root thoroughly under cold water to remove dirt.
3. Use a vegetable peeler or knife to peel away the brown skin.
4.Grate the Horseradish: Use a box grater or food processor to finely grate the horseradish. Be cautious; the fumes can be intense!
5. Mix with Vinegar: To stabilize the flavor and prevent it from becoming too bitter, mix the freshly grated horseradish with vinegar (white or apple cider) immediately after grating. A typical ratio is about 1 part vinegar for every 2 parts horseradish.
6. Storage: Store the prepared horseradish in an airtight container in the refrigerator. It can last for several weeks but is best fresh.
Enjoy your fresh horseradish as a condiment with meats, in sauces, or as part of various dishes!
Fruity tangy Horseradish Sauce
Ingredients
- 1 cup unsweetened applesauce
- 1-2 tbsp prepared horseradish
- 1 tbsp apple cider vinegar
- 1 tbsp sour cream
- 2 tbsp whole cream
- 1 tablespoon honey (taste first, you may not need it depending on how tart your applesauce is)
Instructions
- Whisk together and refrigerate.
- Serve room temperature or warm if preferred
