Whole Root & Grated

Horseradish & Sauces

Horseradish sauces are widely used in northern, central and eastern Europe. In Japanese and American sushi bars most "wasabi" is actually horseradish and mustard dyed green, as real wasabi is scarce, expensive and its flavor is extremely perishable. Fresh horseradish root can often be found in markets serving an Eastern European community (like Jon's Market in Glendale, CA). For more detail see our Horseradish page.




8
ar
1
3
oz

T
T
Horseradish Root
Water
Salt
Vinegar
Fresh Horseradish
  • Horseradish is not particularly pungent until it is grated, then an enzyme reaction produces the pungency. This reaction is stopped and the product stabilized by adding an acid, most often vinegar or citric acid.
  • Caution:   Until the vinegar is in, stand well upwind of the horseradish. As with chilis, the fumes (Allyl isothiocyanate in this case) do no actual damage, but they sure feel like they do.
  • Horseradish root is rather hard, so grating takes some work. A hand grater works for small amounts, but for larger amounts I use a drum grater mounted on my stand mixer, then run it in a mini-prep food processor to grind it fine. A blender would also work.
  • When processing or blending, use just enough water for the machine to work I find my mini-prep processor needs no water. Squeeze out any excess before stirring in the salt and vinegar.
  • Stored in a tightly closed jar in the refrigerator it will keep for a couple months - discard when it starts to darken.
Note:   Fresh grated horseradish (made as above) is best for these recipes, but commercial prepared horseradish (just radish, water, acid) can be used if drained well.

#1. Apple Horseradish Sauce
Germany - Link to recipe.



2
4
1/2
1/2
1/2

T
T
T
t
c
Vinegar
Horseradish, grated
Sugar
Cinnamon
Cream, whipping
#2.   Horseradish & Whipped Cream Sauce
Finland - A light sauce - makes 1 cup.
  1. Mix All Items except Cream and make sure the sugar has dissolved.
  2. Whip Cream medium stiff and fold together with the other ingredients.


3
1/4
1
1
1

T
c
t
T
T
Horseradish, grated
Sour Cream
Dijon Mustard
Mayonnaise
Scallion tops
#3.   Horseradish, Sour Cream & Mayo
A pleasantly flavored mild sauce - makes 1/2 cup
  1. Mix All Items together.


2
1/2
1/2
1/8

T
c
t
t
Horseradish, grated
Sour Cream
Sugar
Salt
#4.   Sour Cream Horseradish Sauce
Hungary - Tejeles tormamartas - makes 1/2 cup
  1. Mix All Items together. Vary horseradish amount to taste.


4
1
1
1
1/2
1/16

T
t
T
t
c
t
Horseradish, grated
Dijon Mustard
Wine Vinegar, white  
Sugar
Whipping Cream
Salt
#5.   Horseradish Sauce with Cream
England - traditional with roast beef and Yorkshire pudding - makes 1/2 cup
  1. Mix All Items together.
NOTES:
  1. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.