Fresh Horseradish Sauce
"Fresh is best and this applies to horseradish sauce too. Adjust ingredient amounts to suit your own taste."
- Ready In:
- 5mins
- Ingredients:
- 4
- Yields:
-
1 six ounce jar
ingredients
- 6 tablespoons horseradish, fresh,grated
- 2 teaspoons salt
- 2 tablespoons raw sugar
- 3 tablespoons vinegar (use your favorite flavor)
directions
- Place the horseradish in a bowl and add the remaining ingredients, adjusting for personal taste Put mixture into a sterilized jar.
- Refrigerate if not using immediately.
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Reviews
-
Iusually put my horseradish directly into creme fraiche, or whipped, unsweetened cream, or even mayo. This has a lot less fat, and you still get that great horseradish taste, which is making my mouth water even as I type this!
RECIPE SUBMITTED BY
Rick Young
Vancouver, Washington
I'm not much of a cook, but I have a long history of avidly adoring the end results of cooking. Before retirement I worked as a crime scene investigator (No, I don't know as much as the stars of CSI apparently do and Yes, I am just as good looking), which means liver is not at the top of my list for dinner. My favorite son, who is an excellent cook, alerted me to this site and I'm finding it fascinating.
I enjoy languages. Can't figure out why everyone doesn't learn Esperanto. :) My greatest passion is my 17 year old wife. Well, she was 17 when I met her and 37 years later she still looks the same as far as I am concerned so she must be still 17, right? Next in order are our kids: Two biological, 1 adopted, 4 foster, and one exchange student who either belongs to us or to some people in Japan (personally I think she belongs to us!!) Next passion are the 15 (to date) grandkids.
Peeves? Onions!! I loathe, hate, disdain, detest, abhor, and simply dislike 'em.
A month off? Visit the kids!! After that? Maybe, just maybe, update my web page.
