My impulse buy at the store on Friday was a piece of fresh horseradish. I haven’t done much with fresh horseradish over the years, so, seeing it in its little basket in the produce section of the local Wegmans got me thinking that it’s about time I did.
A few of the hotels I worked in made fresh horseradish sauce for their steaks, but it was always handled by someone else. When I was cooking, I was the end-user, not the creator – even if I did know the basic recipe. And… most of them were pretty much the same. Probably a few variations on amounts, but ingredient-wise, spot on. Escoffier would be proud.
I peeled and then shredded the little guy, catching quite the whiff of horseradish. Yum.
A bit of white balsamic vinegar and a bit of salt really brought out the flavor. Surprisingly, though – at least to me – was how pungent it smelled, yet how mild it was mixed with the sour cream. Go figure.
Regardless, it was really good! Lots of flavor, but very little heat.
- 1/2 cup freshly grated horseradish
- 3/4 cup sour cream
- 1 tsp worcestershire sauce
- 1/2 tsp tabasco sauce
- salt & pepper, to taste
Mix all ingredients and serve.
I still have a half-cup of the grated horseradish in the ‘fridge. it will stay for months, but I need to figure out something else way before then!