Fresh horseradish sauce

Yield: 1 Servings

Measure Ingredient
1 \N Horseradish root; about 3/4 pound
¼ cup Heavy cream
4 tablespoons Mayonnaise; (up to 6)
1 tablespoon Dijon mustard

From Down to Earth by Georgeanne Brennan (Chronicle Books). A spoonful of sauce alongside juicy prime rib or corned beef heightens the flavor.

Brennan recommends making the sauce just before using, as horseradish loses its potency once it's grated.

Using a paring knife, peel the tough outer skin off the root, protecting your hands with rubber gloves, if necessary, and being careful not to rub your eyes. Grate the root on a hand-held grater into a bowl. The fine holes of the grater produce a fine, fluffy texture; the larger holes create a coarse, shredded result. Stir in cream, mayonnaise and mustard. Put in a glass jar with a tight-fitting lid and store in refrigerator. Will keep for up to a week.

Makes 2 cups.

Note: Analysis is based on 32 1-tablespoon servings. Per serving: 30 calories; 2⅗ g fat (0.7 g saturated fat; 78 percent calories from fat); 3 mg cholesterol; 19 mg sodium; 1.9 g carbohydrates.

>From The Detroit News

Posted to EAT-L Digest by Sheri Matheson <sherim@...> on Feb 15, 1998

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