John Myers
Ingredients for 2 servings:
- 50 g horseradish, fresh
- 1 pinch(s) sugar
- 1 tsp salt
- 1 dashes lemon juice
- 100 ml cream
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
perfect for grilling, meat and fish
Peel and dice the fresh horseradish, then puree it (best done on a balcony or terrace, as the aroma is very strong). Slowly add the cream and blend until smooth. It’s best to use less cream at first so it doesn’t become too runny. Finally, season with salt, sugar, and lemon juice. Pour into clean jars and store in the refrigerator. The horseradish will keep for at least four weeks, despite the cream. I like to use it with barbecues, fondue, or as a dip for cooked meat in soups. It also goes well with fish. Tip: Unprocessed horseradish is also great for freezing. I freeze it peeled so I can grate it straight away. If you’re using horseradish for the first time, be careful with the amount, as fresh horseradish is very intense and spicy.
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