Horseradish for aspic
Description
The homemade sauce is simple and quick to prepare. I suggest a recipe for making horseradish for aspic at home. Horseradish prepared according to this recipe is used as a spicy condiment. It should be noted that this sauce is suitable not only for aspic, but also for other cold dishes, salads, as well as fish and meat dishes. Serve chilled or at room temperature.
Instructions
- 1
Step 1
1. Peel and wash the horseradish roots. Then wrap them in a plastic bag and place in the freezer for 15–30 minutes (depending on the thickness of the horseradish roots). This is done to prevent your eyes from stinging when you grate the horseradish.
- 2
Step 2
2. While the roots are in the freezer, bring water to a boil, then cool it to a temperature of 20–30°C. Add salt, sugar, and vinegar (optional) to the water (however, traditional Russian horseradish recipes do not include vinegar). The resulting sauce should be sweet and salty (or sweet, sour, and salty if vinegar is added).
- 3
Step 3
3. Once the horseradish roots are sufficiently frozen, remove them from the bag and grate finely using a grater or meat grinder.
- 4
Step 4
4. Then grate a beet on a coarse grater.
- 5
Step 5
5. Add the prepared water to the container with the grated beet and let it steep for 5-10 minutes.
- 6
Step 6
6. After the specified time has passed, separate the beet pulp from the beet juice. Gradually mix the obtained juice with the grated horseradish roots. Be careful not to add too much beet juice! The prepared horseradish should not be liquid, otherwise it will lose its pungency. The sauce should have a moderately thick consistency.
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Step 7
7. Ready horseradish can be served with aspic! If you have prepared a large amount of this sauce, pour it into tightly sealed jars and store in the refrigerator. Keep in mind that horseradish can be stored for 2-3 days. After this period, the sauce begins to lose its qualities.