Time to make horseradish sauce, again. Thought I'd show you how I do it, and the recipe I use.
Warning-this stuff is hot so wear safety glasses-no joke.
I dug up the horseradish yesterday and ended up with some nice straight roots this year-
Next peel these, either with a knife or a peeler. I like a knife better-
Now chop these into smaller pieces. You can process them in a blender or in a food processor. I used my food processor because it goes faster and chops finer.
I added a teaspoon of vinegar for each batch that I chopped. If you're using a blender, you may need more. This is the horseradish all chopped-
I ended up with about four cups of ground horseradish. If you're using a blender, you can just keep the ground horseradish in there as you add the rest of the ingredients. Next, I ground up a bulb of garlic and added it along with about 1/2 cup of olive oil, 1 cup of cider vinegar, 2 teaspoons salt, and 1/3 cup honey. If you'd like your sauce to be more saucey, add more vinegar.
I don't can horseradish. Just stick it in the fridge and it'll keep for months. It does lose it's bite the longer you keep it.
I use horseradish on all types of meat and on some sandwiches. My dad loves it and I usually give him at least half of my harvest.
Enjoy!
Time to make horseradish sauce, again. Thought I'd show you how I do it, and the recipe I use.
Warning-this stuff is hot so wear safety glasses-no joke.
I dug up the horseradish yesterday and ended up with some nice straight roots this year-
Next peel these, either with a knife or a peeler. I like a knife better-
Now chop these into smaller pieces. You can process them in a blender or in a food processor. I used my food processor because it goes faster and chops finer.
I added a teaspoon of vinegar for each batch that I chopped. If you're using a blender, you may need more. This is the horseradish all chopped-
I ended up with about four cups of ground horseradish. If you're using a blender, you can just keep the ground horseradish in there as you add the rest of the ingredients. Next, I ground up a bulb of garlic and added it along with about 1/2 cup of olive oil, 1 cup of cider vinegar, 2 teaspoons salt, and 1/3 cup honey. If you'd like your sauce to be more saucey, add more vinegar.
I don't can horseradish. Just stick it in the fridge and it'll keep for months. It does lose it's bite the longer you keep it.
I use horseradish on all types of meat and on some sandwiches. My dad loves it and I usually give him at least half of my harvest.
Enjoy!
