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.
HORSERADISH - HOMEMADE
A simple recipe for plain ol' Homemade Horseradish. I make a lot at once and I put mine in the fridge for 3-4 days then transfer all but one to the freezer. Note: Prep Time and Servings depends on the amount of Horseradish you have and want to make. I also recommend you make this outdoors or in a well ventilated area.
Provided by Chuck in Killbuck
Categories Very Low Carbs
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Cut roots into manageable pieces.
- Scrape the outside of the horseradish roots until clean.
- Drop into cold water after scaping to prevent discoloration.
- Drain and grind up fine with a handgrinder, food processor or in a blender with a little vinegar.
- Spoon into clean jars, filling to about 2/3 full.
- Add 1 tsp of salt to each jar, then fill with white vinegar.
- Cover and refrigerate for a few days before using.
Nutrition Facts :
EASY PRIME RIB WITH FRESH HORSERADISH SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time P1DT5h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Pat the prime rib dry with paper towels. Refrigerate, uncovered, for at least 1 day and up to 3 days to age the meat.
- At least 4 hours and up to 1 day before serving, mix the horseradish, creme fraiche, vinegar and sugar together; season with salt and pepper. Refrigerate until ready to serve.
- Preheat the oven to 225 degrees F. Toss the rosemary, sage and thyme with the oil, and arrange on the bottom of a roasting pan. Season the prime rib generously with salt and pepper, then set it on top of the herbs.
- Roast until an instant-read thermometer inserted into the center of the prime rib registers 125 degrees F, 3 hours 15 minutes to 4 hours. Remove from the oven and let rest at least 30 minutes and up to 1 hour.
- Increase the oven temperature to 500 degrees F. Right before serving, return the rested prime rib to the oven and roast until the outside is browned and caramelized, about 10 minutes.
- Transfer the prime rib to a cutting board. Cut the meat away from the bones with a sharp chef's knife and then slice the meat across the grain.
- Serve with the crispy herbs, horseradish sauce and flaky sea salt.
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.
FRESH HORSERADISH
Provided by Marian Burros
Categories condiments, dips and spreads, sauces and gravies
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- Pare horseradish root and cut into small pieces. Process finely in food processor (you may have to do this in batches).
- Mix the ground horseradish root with vinegar, wine, sugar and salt to taste. The fresher the mixture the hotter it will be. For mellower flavor, cover tightly with plastic wrap and refrigerate for a day or two.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 1 gram, Carbohydrate 31 grams, Fat 2 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 956 milligrams, Sugar 23 grams
FRESH HORSERADISH SAUCE
Fresh is best and this applies to horseradish sauce too. Adjust ingredient amounts to suit your own taste.
Provided by Rick Young
Categories Sauces
Time 5m
Yield 1 six ounce jar
Number Of Ingredients 4
Steps:
- Place the horseradish in a bowl and add the remaining ingredients, adjusting for personal taste Put mixture into a sterilized jar.
- Refrigerate if not using immediately.
Nutrition Facts : Calories 148.8, Fat 0.6, SaturatedFat 0.1, Sodium 4934.4, Carbohydrate 35.4, Fiber 3, Sugar 32.4, Protein 1.1
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
HORSERADISH CREAM SAUCE
Mix together Alton Brown's Horseradish Cream Sauce from Food Network for an easy condiment to go with roast beef and more.
Provided by Alton Brown
Categories condiment
Time 4h10m
Yield approximately 1 1/4 cups
Number Of Ingredients 6
Steps:
- Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.
FRESH HORSERADISH SAUCE
I found this recipe on the Saveur site, searching for English recipes for 2005 Zaar World Tour. Time is estimated. Fresh Horseradish root is essential to this sauce!
Provided by katie in the UP
Categories European
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- Whip 1 1/3 cups heavy cream with 1 tablespoons sugar until stiff.
- Fold in 5 tablespoons grated peeled fresh horseradish root.
Nutrition Facts : Calories 769.9, Fat 78.3, SaturatedFat 48.7, Cholesterol 289.8, Sodium 89.1, Carbohydrate 16.1, Fiber 0.7, Sugar 8.6, Protein 4.8
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