FRESH HORSERADISH HOT STUFF
The root contains highly volatile oils which are released by enzyme activity when the root cells are crushed. The whiter the root, the fresher it is. Keep the root chilled to preserve the heat. Vinegar stops the enzymatic action of the processed root and stabilizes the degree of hotness. Keep the horseradish chilled after making and seal as soon as using. Add at the end of cooking to keep as much heat for the dish.
Provided by Rita1652
Categories Sauces
Time 15m
Yield 1-2 cups, 20 serving(s)
Number Of Ingredients 4
Steps:
- Place 3 ice cubes in a food processor.
- Remove peel with a sharp knife or vegetable peeler.
- Cut into pieces the size of the ice cubes and rinse.
- Placing root in food processor with salt and pulse till fine.
- Add chilled water only if needed. I try not to because I don`t like it watered down.
- Let sit in processor for 3-4 minutes to produce heat. Then add vinegar and pulse to blend.
- If the heat is not desired go ahead and add the vinegar without waiting.
- Jar the ground horseradish keeping the fumes away from eyes and nose. It`s powerful! So do be careful.
HOMEMADE PREPARED HOT HORSERADISH
Homemade horseradish is really quite easy if you have a food processor--and are careful. While this looks like something from the grocery store, the flavor is incomparable. Intensely hot and aromatic, this is the real deal.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 30m
Yield 48
Number Of Ingredients 4
Steps:
- Place diced horseradish in a food processor; add a splash of cold water. Pulse on and off until mixture begins to blend. Scrape down sides of food processor container (the fumes are very strong, so keep your face away from the bowl and the room well ventilated).
- Continue blending, adding a bit more water if mixture seems too dry. Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Continue processing until mixture is smooth and creamy or to your desired consistency, adding more water if necessary. Transfer to airtight storage containers. Refrigerate.
Nutrition Facts : Calories 5.7 calories, Carbohydrate 1.2 g, Protein 0.3 g, Sodium 61 mg
FRESH HORSERADISH SAUCE
World Tour Zaar 2005- Jewish/Kosher Keeps for one year in fridge. Also makes great gift as it is a jarred sauce. Wonderful on roast lamb or beef. Being a widely used condiment this could also fit into British cuisine as well as other regions.
Provided by Mamas Kitchen Hope
Categories European
Time 15m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Finely shred the horseradish root. It may make your eyes water like onions do!
- Add remaining ingredients to bowl and mix well.
- Funnel into clean 1/2 pint jars and cover with caps.
- Will keep in refrigerator for one year.
HOMEMADE HORSERADISH
It doesn't take much to make fresh horseradish. Be careful, because this is hot!
Provided by BOOK_WORM
Categories Appetizers and Snacks
Time 5m
Yield 10
Number Of Ingredients 4
Steps:
- In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.
Nutrition Facts : Calories 11.8 calories, Carbohydrate 2.5 g, Protein 0.4 g, Sodium 59.4 mg, Sugar 0.8 g
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