Basic Creamy Horseradish Sauce
Author: Jessica Van Dessel
Christian writer and farmer
6 oz (170g) of horseradish root
1/2 cup (118ml) light cream
1/4 cup (60ml) vinegar
1 tsp (5ml) salt
1 tbsp (15ml) brown sugar
2 tsp (10ml) prepared mustard
1/8 tsp (.6ml) pepper
1) Peel and coarsely chop horseradish root.
2) Place all ingredients in blender and blend until the horseradish is finely ground. (Do not expect the mixture to look very smooth.)
3) Transfer the mixture to a small saucepan and cook over low heat until warmed through, being careful not to let it boil. Store tightly covered in the refrigerator. Makes about one cup.
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