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Fresh Red Horseradish Sauce
Credit:
Thomas Loof
Recipe Summary
prep: 5 mins
total: 10 mins
Yield: Makes about 1 cup
Ingredients
Ingredient Checklist
3 ounces fresh horseradish, peeled and coarsely chopped (1/2 cup)
1 medium red beet, steamed, peeled, and coarsely chopped
1 teaspoon sugar
1 teaspoon kosher salt
1/4 cup distilled white vinegar
Cook's Notes
To prepare the beet, cut it in half, set in a steamer basket set over a pot of simmering water, cover, and cook until easily pierced with the tip of a knife, about 15 minutes. When cool enough to handle, rub with a paper towel to remove the skin.Cooked beets, sold in the produce section of most grocery stores, can be used for a fast-track version.
Gallery
Fresh Red Horseradish Sauce
Credit:
Thomas Loof
Recipe Summary
prep: 5 mins
total: 10 mins
Yield: Makes about 1 cup
Gallery
Fresh Red Horseradish Sauce
Credit:
Thomas Loof
Fresh Red Horseradish Sauce
Credit:
Thomas Loof
Fresh Red Horseradish Sauce
Recipe Summary
prep: 5 mins
total: 10 mins
Yield: Makes about 1 cup
Recipe Summary
prep: 5 mins
total: 10 mins
Yield: Makes about 1 cup
prep: 5 mins
total: 10 mins
prep:
5 mins
total:
10 mins
Yield: Makes about 1 cup
Makes about 1 cup
Ingredients
Ingredients
- 3 ounces fresh horseradish, peeled and coarsely chopped (1/2 cup)
- 1 medium red beet, steamed, peeled, and coarsely chopped
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1/4 cup distilled white vinegar
Directions
Pulse horseradish in a food processor until finely ground. Add beet, sugar, salt, and vinegar; pulse to combine. Sauce will keep in an airtight container in the refrigerator up to 1 week.
Cook's Notes
To prepare the beet, cut it in half, set in a steamer basket set over a pot of simmering water, cover, and cook until easily pierced with the tip of a knife, about 15 minutes. When cool enough to handle, rub with a paper towel to remove the skin.Cooked beets, sold in the produce section of most grocery stores, can be used for a fast-track version.
Cook’s Notes
To prepare the beet, cut it in half, set in a steamer basket set over a pot of simmering water, cover, and cook until easily pierced with the tip of a knife, about 15 minutes. When cool enough to handle, rub with a paper towel to remove the skin.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Fresh Red Horseradish Sauce
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Reviews:
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All Reviews for Fresh Red Horseradish Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
