[Sca-cooks] horseradish

[Elaine Koogler]

Yes, it does make wonderful seafood sauce...however, my Mom always added a bit of Worcestershire sauce to it as well...

Kiri

ankica wrote:

> This is a multi-part message in MIME format.
> --
> [ Picked text/plain from multipart/alternative ]
> Horseradish is a necessity when serving any roast beef, especially Prime Rib.  It is also great with any Beef Steak.  Good on a cold Roast Beef Sandwich.
>
> Depending how hot you like your Seafood Sauce,  add an amount to your taste to ordinary ketchup.  Much better and much cheaper than commercial seafood sauce.  Especially good with Shrimp in any form as a "dip".
>
> Horseradish
>
> 1 Piece (any size) Horseradish Root
> enough White Vinegar to just barely come to below the top of the Horseradish
> 1/2 to 1 tsp. Salt
> 1/2 to 1 tsp. White Sugar
>
> Peel the Horseradish Root with a good vegetable peeler.
> Cut in 1/2 inch pieces and place in a blender.
> Add the Salt and Sugar.
> Blend on high or liquefy speed and push horseradish down if necessary and blend to the consistency that you like. I find that fine is best.
> (It may take a little while but I have never completely liquefied it.)
> Caution Do not put your face over the blender to smell it!! It will take your breath away.  This recipe makes a very hot Horseradish.  (After all, only masochists like Horseradish.)
>
> Store refrigerated, in a glass jar with a tight lid
>
> --
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks