February 29 - Horseradish Sauce - Recipe

Horseradish Sauce

1/4 to 1/2 cup prepared horseradish (adjust to desired taste)
2 cups sour cream
2 tablespoons lemon juice
1 teaspoon salt

Mix up the horseradish sauce at least an hour before serving. It can be made up 1 or 2 days before hand and then refrigerated until ready to serve.

How to Prepare Horseradish

8-10-inch long piece of horseradish root
2 Tbsp water
1 Tbsp white vinegar
Pinch salt

If you have access to a garden horseradish plant, use a sturdy shovel to dig up an 8-10-inch long tuber of horseradish. (You can't pull it up.) The plant itself, once established, propagates with tubers, and is very hardy. 

Remove the leaves from the root and rinse the dirt off of the root.

Grate or process the horseradish fine. Add the remaining ingredients and store in an airtight container. Can be kept for as long as three months. Will begin to lose potency after that.

Comments

[Becki Robins]

I have never tried to use fresh horseradish before ... is it more potent than the stuff you get in a jar?

[Ted Field]

Thanks for asking Becki. Yes, it is much more potent. In fact it is usually suggested that you grind the root in a well ventilated area - the aroma will surprise. A food processor or blender works because you can cover the horseradish while processing. Thanks.