One thing that has been on Dusty and my "to-do" list for the longest time is to make homemade horseradish. What sparked our interest was a year or so ago we watched an episode of Good Eats where Alton Brown made a horseradish cream sauce to accompany an oyster dish he was featuring. Forget the oysters! After drooling through the entire episode, we both agreed that we needed some fresh horseradish in our lives. The only problem was that we have been unable to find fresh horseradish up here at any of our grocery stores since watching that Good Eats episode. Therefore, our dream of many freshly grated horseradish and creamy horseradish faded away to the back burner.
As fate would have it, we were visiting family and visiting some our favorite old stomping grounds in Missoula where we found some fresh horseradish at the Good Food store! Super excited, we were instantly reminded of our goal to make homemade horseradish. I grabbed a stalk or two and put it in the cart. Dusty shook his head at the pathetic amount of horseradish and informed me that clearly wasn't enough. We ended up purchasing one pound of fresh horseradish!
After peeling, chopping and grating one pound of horseradish, our kitchen became a central location for chemical warfare. It was so potent that we wouldn't let Nolan in the kitchen. Being the good wife that I am, I made Dusty get up close and personal with the just freshly grated horseradish after it ran through the food processor and he was in coughing, hacking and wiping away tears. Oh yeah....that's when you know it's good ;)
After peeling, chopping and grating one pound of horseradish, our kitchen became a central location for chemical warfare. It was so potent that we wouldn't let Nolan in the kitchen. Being the good wife that I am, I made Dusty get up close and personal with the just freshly grated horseradish after it ran through the food processor and he was in coughing, hacking and wiping away tears. Oh yeah....that's when you know it's good ;)
Despite the pain and tears, let me tell you what...there is nothing like fresh horseradish and nothing better than creamy horseradish made with fresh horseradish.
Our pound of horseradish made so much, we have been handing it out to family members like candy. We made approximately 32 ounces each of the straight stuff and the cream sauce. The great thing is that the straight stuff freezes beautifully and lasts forever. The horseradish cream sauce can last in the fridge 3-4 weeks but goes quickly because you want to slather it on everything! Steak (obviously), sandwiches, seafood, chicken, and more. Oh yum!
Fresh Horseradish Cream Sauce
Servings: 2-1/2 cups
Fresh Horseradish Cream Sauce
Servings: 2-1/2 cups
- 2 cups Sour Cream
- 1/2 cup freshly grated Horseradish
- 2 tablespoons Whole Grain Dijon Mustard
- 1 tablespoon White Wine Vinegar
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Ground Black Pepper
In a medium size bowl, combine all the ingredients and whisk together until smooth. Stir in an airtight container and store in the refrigerator for 3-4 weeks.
Recipe inspired and adapted by Alton Brown
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