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horseradish
On 22 Nov, 21:35, Fred wrote:
In the meantime, how do I make horseradish sauce to go with my Sunday beef? I have found a few recipes that basically mix it with cream but they don't taste like the stuff in the jars I recall, as a youth, having to make pickled horseradish for sale in the shop. I would have to wash, then scrub, about 30 pounds of root, and then "shred" it with a knife. I tried mincing, but it did too much damage. The shreddings were then blanched; chopped finely; and mixed with sugar, re-cycled pickled onion vinegar, and salt, packed into boiled jars and capped. The jar needs to be nearly all shredded horseradish. It would take about 4 days to do all 30 pounds, as I kept having to leave the shed because my eyes were streaming. The shirt and Apron I wore would be unwearable no matter how you washed them. In fact, I would wash them and hang them in the shed for the following year. Cream-based sauces won't keep (but don't get the chance in my house). Pickling allowed the root to last through the winter. You can use it straight from the pickle jar, or mix it with mayonaise or creme freche and leave it in the fridge for 2 days to infuse. Add grated horseradish to coleslaw, to the cheese sauce for cauliflower cheese or welsh rarebit, to beef or ham stews, to soups or to parsley sauce for fish. |
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