Horseradish sauce: the recipe for the strong sauce ideal for boiled meats
The horseradish sauce was a cream of horseradish root, also known as horseradish or horseradish and vinegar. A sauce with an intense and decisive flavor, ideal for strong palates: excellent to accompany roasts, boiled meats, grilled meats, fish, and egg-based dishes.
Although less known than other condiments, the cream sauce is part of the culinary tradition of some Italian regions: Veneto, Trentino Altro Adige, Friuli Venezia Giulia, and Emilia Romagna. It is also very popular abroad, especially in countries such as Austria and Hungary, but also in Germany, where it is served with sausages, as well as boiled meats. But here’s how to prepare it in a few simple steps.
- Horseradish root or horseradish 100 gr
- White vinegar 100 ml
- Sugar 1 teaspoon
- Salt to taste
How to make horseradish sauce
Wash the fresh horseradish root under running water, dry it, and remove the zest with a knife or peeler. Now grate the horseradish or pass it to the mixer after making it into small pieces. Place it in a bowl and add a pinch of salt and sugar to the horseradish and mix. Place the sauce inside glass jars and add the vinegar, as much as it will take to completely cover the surface. Keep in the fridge: you can immediately consume your horseradish sauce, or wait about a month, before enjoying it at its best.
The flavor of horseradish is strong and pungent, similar to that of mustard. To make the horseradish sauce less intense, you can add some sliced bread cut into cubes, without edges, and mix it in the bowl with the grated horseradish, salt, sugar, vinegar and extra virgin olive oil. As an alternative to breadcrumbs, you can use breadcrumbs, perhaps soaked in milk and then squeezed, or breadcrumbs.
To make the horseradish root taste less strong, you can grate it in water: in this way, the active ingredients responsible for its intense taste will be dispersed in the water. This way you will also avoid having tears in your eyes during preparation.
In any case, to prepare a horseradish sauce with a balanced taste, taste it after each step so as to balance its sourness and spiciness according to your personal tastes.
If you want to make a creamier horseradish sauce with a more delicate taste, add some cooking cream to the ingredients.
You can keep the horseradish sauce in the fridge for up to a month in a glass container, covering the surface with vinegar or olive oil. Over time, the flavor of the horseradish sauce will tend to fade.