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.
Horseradish Sauce for Raclette
1/2 c. heavy cream
1/2 c. sour cream
1/2 c. prepared horseradish
or 3 t. horseradish powder
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.
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