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How To Preserve Horseradish Sauce


How To Preserve Horseradish Sauce? To make and preserve horseradish sauce, you will first need a basic understanding of the 'pungent-meister'. I'm calling the horseradish as the pungent-meister because it is known only for its pungency. It is a little known fact that this plant is the cousin of mustard, wasabi, broccoli and cabbage. The horseradish plants are found in Western Asia and Southeastern Europe. We know that horseradish is extensively used in Asian cuisine. I mean, sushi can't do without the horseradish sauce for a fact. In one of my previous posts about the horseradish, I had mentioned that this plant has been in cultivation from as early as 1500 BC. It is ancient, dude! So, respect! And on that note, I'm going to tell you all that I know about preserving horseradish sauce.


                                                                                       


  1. Under running water, wash and clean the horseradish. Using a vegetable peeler, scrape away the outer skin.



  2. Chop them into medium sized pieces.



  3. In a separate bowl, mix a ¼ cup distilled vinegar with 1 cup water. Vinegar is needed to preserve horseradish with its pungency intact and to prevent it from browning or blackening.



  4. Put in the horseradish pieces into a blender and pour in the water-vinegar mix. Blend well.



  5. Remove and pour the mixture through a strainer. Collect horseradish sauce in separate containers.



  6. Now, preserve horseradish sauce inside the fridge or inside the freezer. The sauce will remain fresh for about 4 to 6 weeks inside the fridge and after which it will slowly begin to lose its pungency. My advice to you would be to make small amounts of sauce and use it up as soon as possible.


                                                                                       


Now, there are a few things that you need to remember before you preserve horseradish sauce. The horseradish is a very pungent root. The more you grind it without the vinegar, the more pungent it will become. So, pour the vinegar-water mix into the blender at the earliest. Or you can choose the less pungent variety of the horseradish to make the sauce. Leave the doors and windows open before start making the sauce. Once you are done, you can preserve the horseradish sauce as suggested


                                                                                          


Mazel Tov!


                                                                                           


Image Courtesy:classicfood.blogspot.com

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