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Horseradish Sauce

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TasunkaWitko View Drop Down
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    Posted: 16 December 2013 at 19:18
From Time-Life’s Foods of the World – The Cooking of the British Isles (1969):

Horseradish Sauce

To make about 1 cup:

1/4 cup bottled horseradish, drained and squeezed dry in a kitchen towel
1 tablespoon white wine vinegar
1 teaspoon sugar
1/4 teaspoon dry English mustard
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 cup heavy cream

In a small bowl, stir the horseradish, vinegar, sugar, mustard, salt and white pepper together until well-blended. Beat the cream with a whisk or a rotary or electric beater until stiff enough to form unwavering peaks on the beater when it is lifted from the bowl. Pour the horseradish mixture into the cream and, with a rubber spatula, fold together lightly but thoroughly. Serve the sauce from a sauceboat as an accompaniment to roast beef or to fish such as smoked trout, smoked eel and grilled salmon.
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Effigy View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Effigy Quote  Post ReplyReply Direct Link To This Post Posted: 16 December 2013 at 22:22
Personally I hate the stuff, you could do just as well making a sauce from all the ingredients in that list bar the first one, but I also failed to understand why anyone would like root-beer, so it could be just me.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 16 December 2013 at 22:40
Between you and me, Anne (and now the whole internets, too), I agree about horseradish - not my favourite stuff by a long-shot. A lotta folks swear by it, but I've never really tried it with roast beef, so I "might" be missing out on something.... I'll try it someday as part of a full traditional dinner, and see how it is.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 17 December 2013 at 02:03
I absolutely adore horseradish.....no Bloody Mary is complete without a good teaspoon or so of it, I use it in my pot roast, and occasionally in my meatloaf  as well.

Obviously the most popular is as a condiment along with roast beef.

Here is my favorite version of horseradish sauce:


   3/4 cup sour cream
   1/4 cup mayonnaise
   3 tbsp (or more to taste) prepared horseradish
   2 tbsp chopped fresh chives
   1 tbsp freshly squeezed lemon juice
   1 tsp Lea and Perrins Worcestershire sauce




Mix all ingredients together in bowl and refrigerate.

Can be made two days ahead...store in air tight container and refrigerate.




Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 17 December 2013 at 05:49
I'm with you Hoser.  Love the stuff.  Especially with roast beef and corned beef.  The sandwiches as well.
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 17 December 2013 at 08:42
Thanks, Dave and Gracoman. I was beginning to think I was the only one who loved horseradish.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 17 December 2013 at 12:33
I'm with you as well. I live the stuff, esp made from scratch.

My mother in law used to make some using fresh horseradish root grated, and then sauteed in butter. Used to serve it on beef tongue.  It was to die for.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GarethM Quote  Post ReplyReply Direct Link To This Post Posted: 18 December 2013 at 02:45
Love the stuff. Try it Ron, you will be pleasently surprised
 
If you want a low fat alternative, use creme fraiche instead.
Gareth
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