Horseradish, table variety
Description
Recipe for sauce at home. In classical Russian cuisine, horseradish was always prepared immediately before serving and never kept for more than one or two days, as it was believed that horseradish should have a distinctively piquant and sharp flavor, which it would lose if stored for over two days after preparation. Also, traditionally in Russia, horseradish was always made without vinegar. If you prepare a portion for one or two servings, do not add vinegar; however, for long-term storage, I still recommend adding a teaspoon. Perfectly suitable for pasta, meat, and vegetables.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Peel the horseradish root and soak it in cold water for 2 hours. If the root is freshly dug, you can skip the soaking process.
- 3
Step 3
Cut the root into pieces to make grinding easier. Place in the food processor bowl.
- 4
Step 4
Grind until the root turns into crumbs.
- 5
Step 5
Add salt, sugar, and water. Turn on the blender for a couple more minutes.
- 6
Step 6
Pour in the vinegar, mix well.
- 7
Step 7
Place the horseradish into sterile jars and seal tightly.
- 8
Step 8
Store in the refrigerator for up to 2 months.