Today we picked some fresh horseradish from the potager and made home-made horseradish sauce to go with our home grown Hereford steak.
- 50g of Grated Horseradish
- 1 Tsp white wine vinegar
- Ground rock salt (I prefer pink Himalayan rock salt)
- Freshly ground pepper
- 1 Tsp of mustard powder
- 50-100mls of double cream lightly beaten (or sour cream if you prefer)
- Squirt of fresh lemon juice if you wish
Clean...
Peel and Chop...
Grate peeled roots then soak in 5 tablespoons of hot water for 10 mins. Drain off the hot water prior to mixing through the other dry ingredients...
Mix through the cream. The less you use the hotter and firmer the sauce will be. 50-100mls is usually correct for 50g of grated horseradish. Start off with less, you can always add more.
Chill and Serve...
Best if used fresh after chilling in refrigerator. May be kept refrigerated for a couple of days.
There is such a great sense of satisfaction the moment harvest time arrives and one is able to pick from one's vegetable garden or gather fruit from one's trees. The excitement only intensifies when the bounty picked is prepared in the kitchen and devoured.
ReplyDeleteEnjoy your well-earned feast.