Later On

A blog written for those whose interests more or less match mine.

An estimable horseradish sauce

leave a comment »

From Life magazine long ago—around 1962-63.

1/4 cup bottled horseradish drained & squeezed dry in cheesecloth
1 Tbs white wine vinegar
1 tsp sugar
1/4 tsp dry English mustard
1/2 tsp salt
1/2 tsp white pepper
1/2 cup chilled heavy cream

In a small bowl, stir together all but cream until well blended. Whip cream until stiff (the cream, not you). Pour mixture over cream and fold together with rubber spatula lightly but thoroughly. Taste for seasoning. Use with roast beef, smoked trout or eel, grilled salmon, etc.

UPDATE: I now find this too rich for accompanying standing-rib roast, but still good with smoked or grilled fish, which is not so fatty as the standing-rib.

UPDATE 2: I just spotted this in the LA Times:

1/2 cup crème fraîche
1 tablespoon freshly grated horseradish

Combine the crème fraîche and horseradish in a small bowl and mix well. Cover and refrigerate at least one hour or as long as overnight.

Sounds tasty, doesn’t it? — I later tried it. It’s great.

UPDATE 3: This year I’m trying freshly grated horseradish mixed with mascarpone cheese. (We’ll also have the crème fraîche version above.)

Written by LeisureGuy

28 July 2006 at 10:38 am

Posted in Beef, Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 1,293 other followers