Horseradish

Horseradish

By
From
Encyclopedia of Food and Cookery

The thick taproot of the horseradish plant is ground or grated to give the hot stinging flavour of the traditional sauce which accompanies the roast beef of old England. In Germany the root is grated and mixed with vinegar as a sauce for fish or it is mixed with mayonnaise as a dressing for hard-boiled eggs. Some specialist greengrocers stock fresh horseradish roots in season. Grated horseradish may be purchased preserved or as a relish from good delicatessens. Manufacturers use it in horseradish cream, easily obtainable from most grocery stores and supermarkets.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Note:

  • Preserved horseradish or relish may be used instead of fresh in the recipes below, in which case use half the quantity of the fresh specified in each recipe.
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