Wednesday, February 16, 2011

Posted from the Herb

Horseradish Recipes:

Simple Mayonnaise

and Horseradish Sauce

horseradish 8

Photo by Rob Cardillo

This quick and easy sauce is made with just a few
 kitchen condiments that nearly everyone has on 
hand in their fridge and pantry. It is very tasty and I 
use it on an astonishing variety of foods. First off, I 
like to have it on hand for sandwiches, especially 
involving those with sharp cheddar cheese. Think 
vegetables and it will work on just about any of
 them—from steamed asparagus, artichokes, beets,
broccoli, Brussels sprouts, carrots, or cauliflower to 
vegetable crudités of any kind—and of course baked, 
steamed or French-fried potatoes. If you have it, you 
will use it. MAKES ABOUT 3/4 CUP
• 2 to 3 tablespoons fresh-grated or prepared 

• 1 to 1 1/2 tablespoons coarse or 
whole-grain mustard

• 1 large clove garlic, pressed or

1. In a small bowl, combine all of the ingredients
 and blend well. Taste for seasoning and adjust with
 a bit more horseradish or mustard. The sauce tastes
 better if it is made at least 30 minutes before using. 
Store, tightly-covered, in the fridge for about 1 week.

Susan Belsinger is a long-time herbal enthusiast who 
wrote Dill, Herb of the Year 2010 for the International 
Herb Association.
To read more, see the International Herb Association’s 
book, Horseradish, Herb of the Year 2011, edited by 
Susan Belsinger. To purchase, visit or 
write to Marge Powell at the International Herb Association, 
P.O. Box 5667, Jacksonville, FL 32247-5667.

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