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.

Horseradish Sauce

• 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.

Really simple.

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!

Stay tuned.