My husband grew horseradish this summer! I prepared it according to this recipe to preserve the heat. Once you grate it, the heat will build for 3 minutes and then dissipate. To preserve it, you need to add either acid and hot water. I shredded it in the processor and used organic vinegar to set the heat after exactly 3 minutes. If I didn't have home-grown available, I would use Dr. Cowan's Horseradish Powder, which is organic and it's quite hot.
Original recipes: Horseradish Sauce and Tarragon Horseradish Sauce.
- 1/2 c. heavy cream
- 1/2 c. sour cream
- 1/2 c. prepared horseradish
- or 3 t. horseradish powder
- or 1/2 c. grated fresh horseradish
- 1/2 t. mustard
- 1 t. tarragon, crumbled or 1 T. fresh, minced
- 1 T. lemon juice
- 1/2 t. Himalayan pink salt
In a medium bowl whip cream until thickened but not yet soft peaks.
Fold in sour cream, horseradish, mustard, tarragon, lemon juice and salt.
Whip until it starts to ripple behind the beaters, almost soft peaks. The horseradish needs time to develop its flavor so refrigerate for at least 30-60 minutes before using, or transfer to an airtight container and refrigerate for up to 2 weeks. Before serving, you may need to whip it again.
NOTE: To insure your horseradish is HOT, you need to keep it cold until you use it. Store it in the coldest part of your fridge, NOT on the counter. Grate it right before you use it. To grate fresh horseradish, first scrub it, then remove the skin with a vegetables peeler. Using a hand held rasp-style grater you need to press the root firmly against the rasps as the root is quite hard. As the gratings are exposed to air, the heat will build and you will sense it - your sinuses will burn! Once you feel that burn, stir it into dip!
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| Grating fresh horseradish root |
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