Horseradish Sauce

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25cm horseradish, cleaned and peeled, then chopped into chunks
1 tbsp cider vinegar
2 tbsp water
Pinch of salt


  1. Put horseradish and water into a food blender. Blend until ground. The aroma is very potent - much more so than chopping onions - so be careful and circumspect. Remove any excess water if you need to.
  2. Add vinegar and a pinch of salt. Pulse a few times until mixed in.
  3. Keep in fridge for 2-3 weeks.
  4. To smarten it up: add a little cream if you want.