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good strong horseradish sauce recipe

Gretchen's picture

(post #31935, reply #1 of 27)

Get a fresh root and grate it yourself.


MEANCHEF's picture

(post #31935, reply #2 of 27)

CBirck's picture

(post #31935, reply #3 of 27)

This has been a favorite of mine for years from Time-Life The Cooking of British Isles.  It' hot, but I like it that way.  Good for dipping prime rib and Yorkshire pudding.


(2) 5 oz jars hot pure horseradish  - drained and squeezed dry in paper towel.  I use colander lined with paper towel) 

2 T white wine vinegar

2 t (or less to taste) sugar

1/2 t dry Coleman's mustard

salt to taste

white pepper to taste

1 c chilled heavy cream

In small bowl, stir horseradish, vinegar, sugar, mustard, salt and white pepper together.  Beat cream until stiff in another bowl.  Pour the horseradish mixture over the cream and fold together.  Taste for seasoning. 

MEANCHEF's picture

(post #31935, reply #4 of 27)

Sounds good.  I will give it a try

Glenys's picture

(post #31935, reply #5 of 27)

Murray's golf course serves freshly grated horseradish with their prime rib. Nothing added, just plain. It will blow your lid off. There is nothing more potent, except the fumes from grating it. I love hot food but this is a completely different experience.

MEANCHEF's picture

(post #31935, reply #7 of 27)

I love my lid blown off

ashleyd's picture

(post #31935, reply #8 of 27)

Among other things.

Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was.

Age is unimportant unless you’re a cheese.

Marcia's picture

(post #31935, reply #11 of 27)

I, like Shelly, grate my fresh horseradish in the FP, but lately I've been adding sherry vinegar instead of white, and it's delicious. You could always add some sour cream, whipped cream, or creme fraiche, but in that case, I'd leave out the vinegar altogether. If you want your head blown off, you'll love fresh horseradish.

MEANCHEF's picture

(post #31935, reply #12 of 27)

I do love fresh horseradish.  It makes me moist.  Finding it today without having to go to a bunch of stores is another story.  I do not plan on shopping again until next tuesday.

Marcia's picture

(post #31935, reply #13 of 27)

I, too, am staying out of shops till after Christmas. If it's not in the house, we'll manage. I'm a food pack rat, anyway.

debe5t's picture

(post #31935, reply #16 of 27)

" I'm a food pack rat"   Finally,someone has come out of the pantry! Count me in this group for sure.We live about 40 min. away from grocery stores etc.,so I try to anticipate anything I may feel like cooking,plus add in the price of gas in Canada,yikes! The nicest compliment I ever received was from a friend from the UK who said I had the best stocked pantry she had ever seen.Deb 

Gretchen's picture

(post #31935, reply #17 of 27)

Oh, I live 3 minutes from 3 supermarkets. You do NOT want to know about my pantry.
I AM eating out of my freezer these days!!!!

Food pack rat here. 

Jean's picture

(post #31935, reply #18 of 27)

I have a very nice pantry full of staples.  DH still manages to stop in the grocery store about every day.  Shrug.

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debe5t's picture

(post #31935, reply #19 of 27)

Groceries seem to be the only thing I do not feel guilty about spending money on.LOL

Got striploin steaks on sale today and there were some tense moments whether they would fit in the freezer.$5.99/lb was too good to pass up and they were nice.

Have you found any interesting surprises in your freezer?

Sorry MC,sidetracked here.My horseradish sauce involves grated horseradish and mayo.We do have some growing wild near the house so if you are ever in New Brunswick,Canada,in the fall help yourself!

Edited 12/23/2005 9:30 pm ET by debe5t

unbaked's picture

(post #31935, reply #22 of 27)

Groceries seem to be the only thing I do not feel guilty about spending money on.LOL

Amen sistah :D

'The desire to make an effort to improve the lives of those around you does not yet live in everyone, but it does live in everyone who cooks.' -Bill Penzey, one magazine

PeterDurand's picture

(post #31935, reply #23 of 27)

Same here. The fridge scares me...often.


Nightrider's picture

(post #31935, reply #24 of 27)

But sometimes it is so much fun to find those surprises in the freezer...LOL.  Like, "Hey, I didn't know I had a pork roast in here!!", or "Wow!  So that's where those cranberries went"

MadMom's picture

(post #31935, reply #25 of 27)

The only bad surprise is when the freezer stops working and you have to throw so much stuff out...then you say "Darn, why didn't I eat that?"

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Marcia's picture

(post #31935, reply #20 of 27)

Gee, I didn't know I was even *in* the closet. lol

A story goes with this post. When DD was in high school, about eight years ago, maybe, my darling DH had to have a kidney removed. We knew it was cancer but not just how bad it was, and I'm a nervous type. We had to wait several weeks for the surgery and I kept "remembering" food items we *had* to have right away. Fortunately, we then lived in an area with good food shopping, ethic and otherwise. This food buying compulsion went on until the surgery was done. DD called it my squirrel defense. We needed nothing but fresh produce for a couple of months, if I recall correctly.

DH was fine, the tumor was encapsulated and he needed no further treatment, not to leave you in suspense. But boy, can I buy food! Evidently, so can you. :)

debe5t's picture

(post #31935, reply #21 of 27)

Glad things are okay on the DH front.It must be some sort of primative reaction to stress and mayhem,the food squirreling defence.Deb

Marcia's picture

(post #31935, reply #26 of 27)

Whatever it is, our pantry is always well stocked! I, like you, have to drive distances to stock up on certain items, and I'm really good at it. We do have regular markets nearby, but the things they carry aren't arcane enough for me.

NassauFrank's picture

(post #31935, reply #27 of 27)

Perfect. You guys are great! I am in the kitchen and am not happy with the horseradish sauce I am doing so on line I go and presto - a topical pertinent discussion about what I am doing now. Many thanks and Merry Happy Christmas from the Bahamas!

annieqst's picture

(post #31935, reply #14 of 27)

Ours came with our house. Grows right on the fence line with the neighbors. SMOKIN'!

MEANCHEF's picture

(post #31935, reply #15 of 27)

I found some today.  Should be a great sinus clearing exercise to grate it.

poorgirl's picture

(post #31935, reply #6 of 27)

I am going to use your tenderloin recipe and this sauce is one that I will make with it, the other is the red wine sauce. 


Horseradish Cream Sauce

1-1/2 cups sour cream

1/2 cup prepared white horseradish, drained

2 tblesp chopped fresh chives

2 tblesp chopped shallots

1 teasp fressh lemon juice

Blend all ingredients in medium bowl season with salt/pepper chill at least 30 minutes up to 8 hours. 

MrsRussell's picture

(post #31935, reply #9 of 27)

The traditional Jewish 'Chrein' which is eaten on the Passover is made with plain hoarse radish which I grind up in a food processor(slice it into strips first with a carrot peeler if you don't want to burn out the motor of the FP) together with white vinegar - be VERY careful when you remove the lid of the FP - you might have to leave the room - the smell extremely potent -

shelly in Jerusalem

Gretchen's picture

(post #31935, reply #10 of 27)

I watched them make horseradish at the Central Market in Lancaster, PA one time. They had a fan blowing across the grater they were using.