Sauces

Horseradish sauce


Ingredients for Horseradish Sauce

  1. Horseradish (root) 500 grams
  2. Table vinegar 9% 250 milliliters
  3. Pure water 400 milliliters
  4. Sugar 20 grams
  5. Salt to taste
  • Main ingredients: Horseradish, Sugar
  • Serving 1 serving
  • World Cuisine

Inventory:

Knife (for cleaning potatoes), Cutting board, Paper kitchen towels, Blender, Tablespoon, Measuring cup (for water), Stove, Stewpan, Deep bowl, Lid, Liter can, Metal screw lid, Refrigerator, Sauce boat

Preparation of horseradish sauce:

Step 1: prepare the ingredients.


First of all, turn on the stove temperature to a strong level, put a stewpan on it with 400 milliliters of pure water and bring the liquid to a boil. We don’t waste time in vain, take a knife for peeling potatoes in our hands and carefully remove the skin from the horseradish roots, cutting it off with a thin layer.

After washing them under cold running water from sand and any other contaminants. Now we dry the roots with paper kitchen towels from excess moisture and cut each into 2 - 3 parts about 2 - 3 centimeters. We also put on the kitchen table all the other ingredients that you will need to make the sauce.

Step 2: chop the horseradish roots.


Then we send pieces of horseradish in a clean and dry blender bowl. We cover the kitchen appliance with a lid and turn it on at the highest speed.

Grind horseradish for 2 - 3 minutes to small pieces not exceeding a diameter of 1 - 2 mm. Then, using a tablespoon, transfer the resulting mass into a deep bowl.

Step 3: prepare horseradish sauce.


Now pour the boiled water into a bowl with chopped horseradish, cover with a lid and allow the boiling water to cool to room temperature. This process is necessary so that bitterness partially comes out of the sharp, ground horseradish and it softens. After a while, when horseradish and liquid have cooled, add 250 milliliters of tablespoon to a bowl of 9% vinegar, 20 grams of sugar and salt to taste. Thoroughly mix all the components of the sauce with a tablespoon to a homogeneous consistency and transfer it to a sterilized liter jar. We cover the container with a metal sterilized lid and send the jar to the refrigerator. Across 30 - 40 minuteswhen the sauce is infused, you can taste it.

Step 4: serve horseradish sauce.


Horseradish sauce is served in a gravy boat for meat or fish dishes, for example: boiled meat, fried, boiled or baked fish, jellies, lard, sausages or ham. Its taste is quite saturated, slightly spicy, with a pronounced flavor of sourness, which gives vinegar. Only one thing can be said about aroma - divine. Enjoy it!
Enjoy your meal!

Recipe Tips:

- Horseradish roots can be grated on a fine grater or minced with a small nozzle.

- If desired, the sauce can be given a red or burgundy shade, for this, water must be replaced with beetroot juice.

- Very often, in order to soften the sharp taste of horseradish sauce, boiled beets or chopped apples are added to it.

- Instead of sugar, you can use powdered sugar.

- Table 9% vinegar can be replaced with apple cider vinegar.