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Traditional horseradish sauce is made with cream.
For this reason, it's best to make up a small quantity at a time when you want to use it.
When you buy the ready made sauce, you'll be getting lots of preservatives and homemade sauce is far superior.
You can try a sample lesson to help you decide if the Herbal Academy of New England is the right choice for you - follow the link below.
Preserving horseradish in vinegar is the first step. Then you make the sauce.
Grating it is a messy job, but if you do it once a year, it's no big hardship - grate all that you have using the fine mesh on the grater or process by machine to get the same results.
When you've grated it, weigh it so you know the quantities for the next stage. Put it in a jar which you can make airtight.
Assess how much white vinegar you will need to cover it and bring that up to the boil.
Take one quarter of the total weight of finely chopped onion and one quarter of the weight of white sugar. Add that to the jar of grated horseradish.
If you have 12 ounces of grated horseradish, you need 4 ounces of finely chopped onion and 4 ounces of white sugar. You will need around 12 ounces of white vinegar to cover.
Pour the vinegar over to cover, give it a good stir or put the lid on and shake it, then allow it to cool. Make sure the sugar has dissolved - the vinegar will be slightly warm, which should dissolve the sugar quite easily.
Store it in the jar for 10 days and it will be ready for the next step.
Use this horseradish mixture to make up sauce as you need it.
HorseradishMix together everything except the cream.
Whip the cream until the trail of the whisk just shows on the surface.
Fold into the horseradish mixture carefully.
Refrigerate until required and serve it very cold.
It will keep as long as the life on the cream - but no longer than 2 or 3 days.
The english mustard is optional and you just use a quarter of a spoon or so to taste. It does add a bit of extra heat and once it's incorporated, you can't take it out again. If it is too hot, add some more cream which will cool it a little.
Traditionally this is served with roast beef of course, but lots of English people like it with any meat.
It's also exceptionally good with smoked oily fish, such as mackerel and trout as it cuts through the grease.
The preserved horseradish will last the year until the harvest is ready again.
This makes about a quarter of a cup, or 2 ounces, 60 mls - whatever your base measurement is. It's quite a lot compared to commercially bought horseradish sauce, but it is much nicer and I think you'll find that you'll actually eat more of it. I find it's enough for one serving of a roast beef dinner for a family of four with some leftover to make a sandwich.
Instead of putting a teaspoon of sauce on their plate, people tend to take a couple or more!
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