Saturday, May 2, 2015
Homemade Horseradish Sauce Recipe- White Khren
I had this massive horseradish root in my fridge for a long time, just sitting there, screaming out at me every time I opened my fridge "Do something with me already!" but I just kept pushing it off, since I wasn't sure what to do with it. I made some into this amazing honey horseradish chicken the other day, but there still was so much left.
I thought at first about making horseradish sauce with beets, but I made that a while ago, last time I bought horseradish, and I still have it- that stuff lasts a long time, so I needed to think of something else.
Then I thought to make plain horseradish sauce, no beets this time, just plain horseradish, to preserve it and make it more usable.
Here is what I came up with. It is great as a condiment, and on meat, chicken, fish, or mixed with other foods to give a little kick. It can also be mixed with mayonnaise to make a creamy horseradish sauce as well.
I put in raw honey and vinegar because vinegar works as a preservative and hopefully the microbes in the raw honey will stop other bacteria and mold from proliferating, extending the shelf life of what I made.
Just a note about this- horseradish is super strong stuff. I made this sauce and the fumes coming off it made me cry, and then left it covered on my counter for about an hour or two, then opened it to smell it, and it was so strong that I very nearly threw up from the gases. Unless you actually enjoy the feeling of throwing up, I suggest that you leave it open on the counter for a few hours before covering it and putting it in the fridge, so that it will disperse of the fumes and not be as painful to breathe in.
350 grams or about 12 ounces horseradish root, or one large root
1 cup vinegar- I used apple cider vinegar
2 tablespoon raw honey
1 teaspoon salt
1. Peel your horseradish root.
2. Chop it up roughly and stick it in a food processor until small, scraping down the sides as needed.
3. Add the vinegar, salt, and sugar, and process more until fine.
4. Leave uncovered in a jar for a few hours, then leave in the fridge at least a few days to mellow.
Are you a fan of horseradish? Ever made it? What was in it?
What is your favorite way to use horseradish sauce?