Horseradish root is a hot & tasty member of the mustard family
used by Ancient Egyptians 3,500 years ago, ancient Greeks as an
aphrodisiac, & as a bitter herb for Passover Seders for millennia.
It was employed in medieval Europe as a muscle relaxant, cough
suppressant, restorative, & preservative. English & German
immigrants brought horseradish to the U.S. where it is used today
mostly as a condiment.
Recipes often call for the “prepared horseradish” you can buy in jars because the
grated
raw root breaks down quickly by itself. Grating is necessary to release
the volatile oils that produce the flavor in horseradish, but vinegar
is needed to stabilize it. It’s easy to make your own prepared
horseradish to add to dips, sauces, sandwiches, & salads.
Horseradish is especially good with meats, seafood, potatoes, &
carrots.
Prepared Horseradish:
Wash,
peel, and cube horseradish root. Place in food processor or blender
with small amount of water. Pulse until coarsely grated (if you need to
grate by hand, consider wearing gloves). For each cup of grated
horseradish, immediately add 1/2 tsp salt and 3 Tbsp. white or apple
cider vinegar. For hotter horseradish, wait up to 5 minutes to add
vinegar (no longer, or the flavor will start to break down). Place in a
clean tight-sealing glass jar and store in the refrigerator for up to 6
weeks or freeze.
Fresh Horseradish Sauce: (a creamy sauce for meats and seafood)
1 c. freshly grated horseradish or prepared horseradish
1/4 c. minced shallots
1 Tbsp. minced garlic
1 Tbsp. Dijon mustard
1 1/2 c. heavy whipping cream
Salt and pepper
Combine
all & bring to boil, whisking gently. Reduce heat, & simmer for
10 minutes. Keep warm to serve. Best served immediately, but will keep
in refrigerator for up to one week, or freeze, & heat to serve.