Yield: 1 servings
|2.00 cup||fresh horseradish; peeled, grated|
|½ cup||white vinegar|
|1||salt; to taste|
|1||freshly-ground white pepper; to taste|
In a sauce pot, combine the horseradish, vinegar and shallots together. Season with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer the horseradish for 4 to 5 minutes.
Remove from the heat. Using a hand-held blender, cream the horseradish until smooth. Spoon the horseradish in a clear small bowl. This recipe yields about ½ cup.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2371 broadcast 06-17-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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